The BEST roasted potatoes you'll ever eat!! Tender potatoes seasoned with ranch mix and topped with a CRISPY Parmesan breadcrumb topping! So DELICIOUS you don't even need a main course!!
Prep Time5 minutesmins
Cook Time40 minutesmins
Total Time45 minutesmins
Course: Sides, Salads & Vegetables
Cuisine: American
Keyword: oven roasted ranch potatoes, ranch potatoes, ranch potatoes in oven, ranch red potatoes, ranch roasted potatoes, ranch seasoned potatoes
Servings: 8
Calories: 326kcal
Author: Averie Sunshine
Ingredients
3poundsbaby red potatoesquartered
1large or extra-large red oniondiced into large wedges
4tablespoonsolive oilplus more as necessary
one 1-ounce packet dry ranch salad dressing and seasoning mixdivided
freshly ground black pepperto taste
3tablespoonsunsalted buttermelted
½cuppanko Japanese-style breadcrumbs
¼cupfresh parmesan cheesefinely grated
fresh parsleyoptional for garnishing
Instructions
Preheat oven to 475F (use convection if you have it), line a half-sheet pan with foil if desired for easier cleanup, add the potatoes, evenly drizzle with olive oil, toss with your hands to combine, and flip all potatoes so the cut-side is down.
Add the onion wedges, evenly spaced throughout the potatoes. Tip - Do not cut these smaller than a 1-inch thick wedge or they will be prone to burning. Try to keep them in a 'stack' of onions rather than individual onion pieces which will also be prone to burning. Evenly drizzle each each onion stack with a touch of olive oil.
Evenly sprinkle 2/3 of the packet of seasoning mix over the potatoes and onions. It looks like a lot but it's fine.
Evenly season with pepper.
Roast for about 25 minutes, or until the potatoes are beginning to turn lightly golden brown on the cut-side-down sides.
Flip all the potatoes and onions, evenly drizzle with a bit more olive oil if things look at all dry, return to the oven, and roast for about 7 more minutes.
While the potatoes and onions finish roasting, add the butter to a small skillet and heat over medium-high heat to melt.
Stir in the panko and the remaining 1/3 packet of ranch mix.
Remove the sheet pan from the oven, and evenly spoon the panko mixture over the potatoes and onions.
Return sheet pan and roast for an additional 7 minutes, or until lightly golden browned on top. Keep a very close eye on things at this point so you don't burn the topping. Start checking very closely after 5 minutes.
Evenly sprinkle with Parmesan, optional parsley, and serve immediately.
Notes
Storage: Potatoes are best warm and fresh but will keep airtight in the fridge for up to 5 days, noting that the topping will not stay crunchy.