Sheetpan Roasted Ranch Potatoes

Crispy ranch sheet pan roast potatoes bring an American twist to an Irish favorite. Easy, flavorful, and perfect for any meal!

There's no denying it! We Irish have a deep, enduring love for the humble potato. Boiled, mashed, roasted, or fried, the spud has long held pride of place on Irish tables. It's the foundation of many a hearty meal and a comforting companion to stews, roasts, and Sunday dinners. 

But today, I'm taking a little detour across the Atlantic for a recipe that's pure American in inspiration, yet one the Irish palate will surely adore.

Meet my Ranch Sheet Pan Roast Potatoes. They're crispy, golden, and bursting with the savory flavors of ranch seasoning.

While ranch dressing is as American as baseball and backyard barbecues, the combination of herbs, garlic, and onion makes it just as appealing to Irish taste buds. After all, what's not to love about a perfectly seasoned roastie?

A Taste of America, Made Irish Friendly

Here in the States, ranch dressing packets are a kitchen staple. They're tucked into cupboards for quick dips or easy marinades. When I first came across this method of seasoning potatoes, I was skeptical.

Could a packet of ranch powder really rival my tried-and-true roasties seasoned with salt, pepper, and a sprinkle of thyme?

Well, I'll tell you! One bite, and I was a convert! The ranch seasoning creates a lovely herby crust on the potatoes while the olive oil helps them roast to crispy perfection.

They're an absolute delight with grilled chicken, roast beef, or even a big Irish breakfast in place of fried spuds.

Simple, Satisfying, and Full of Flavor

These ranch sheet pan potatoes are simplicity itself with no fuss, no frills, just good honest comfort food. They're proof that sometimes, the best recipes are born when two culinary worlds meet.

So whether you're a proud Irish cook looking to try something new, or an Irish American seeking a taste of both homes on one plate, give these roasties a go. They might just earn a permanent spot beside your roast dinner, right where every good potato belongs.

Ingredients - What You'll Need

Here's what you'll need for this simple recipe. You'll find the exact quantities in the printable recipe at the bottom of this post.

Potatoes, diced
Olive oil
Ranch seasoning
Freezer bag

When it comes to roast potatoes, not all spuds are created equal. For this recipe, you'll want a potato that crisps on the outside yet stays soft and fluffy inside. Yukon Golds or baby gold potatoes work beautifully, since they hold their shape but still roast up tender.

Red potatoes are another lovely option, especially if you like a slightly waxier bite. If you're in Ireland, a good all-rounder like a Rooster or Golden Wonder will do the trick nicely.

And if you've only got plain old white potatoes on hand - not to worry. Any spud will shine with a splash of olive oil and a good shake of ranch seasoning!

Instructions (with a few friendly tips along the way):

Preheat your oven to 400°F (that's about 200°C).

You'll want your oven good and hot so the potatoes roast up beautifully golden and crisp. A cooler oven will just steam them, and while we Irish do love a good steamed spud, that's not what we're after today!

Pop your diced potatoes into a large freezer bag.

Any sturdy zip-top bag will do. The beauty of this method is there's no bowl to wash afterward, one less thing in the sink, and sure who doesn't love that?

Pour in your olive oil.

Don't skimp on the oil here! It's what gives the potatoes their glorious crunch. If you'd like to make them a wee bit indulgent, you can swap a tablespoon of olive oil for melted butter. That'll give the spuds a lovely, rich flavor.

Next, sprinkle in the ranch seasoning packet.

Give it a little shake to get things started, then seal the bag tightly. Now comes the fun part - shake, shake, shake! 

This is a great step to let the kids help with, though you might want to make sure the bag is zipped properly unless you fancy a light dusting of ranch powder across your kitchen.

Once everything's coated and glistening, pour the potatoes out onto a sheet pan.

Try to spread them in a single layer. If they're crowded together, they'll steam instead of roast, and we're after crisp edges here. If you're making a big batch, use two pans -  it's worth it.

Pop them into the oven and bake for about 40 minutes. About halfway through, give them a little toss or turn them over with a spatula. This helps them brown evenly and keeps those edges nice and crunchy. You'll know they're ready when the corners are golden and the centers are tender when poked with a fork.

Serve them up and enjoy!

Straight from the pan is perfectly acceptable. I promise I won't tell!  But if you want to be fancy, sprinkle a few chopped scallions or parsley over the top for a bit of color. They're delicious alongside roast chicken, steak, or even a big Irish breakfast instead of fried potatoes.

Serving Suggestions

These ranch sheet pan roast potatoes are the kind of side dish that can steal the show if you're not careful. They're crisp on the outside, soft and fluffy inside, and packed with that herby ranch flavor that makes you want to sneak "just one more."

If you're serving up a Sunday roast, these are a lovely twist on traditional roasties. They go beautifully with roast chicken, especially if you drizzle a little of the pan gravy over them. For a weeknight supper, they're the perfect partner for fried pork chops or baked fish.

Feeling a bit casual? These spuds are brilliant with a burger or barbecue since their crispy coating makes them a fun alternative to fries. I've even tossed them into a big green salad for a warm potato salad feel. It might sound a bit unconventional, but trust me, it works!

And for breakfast lovers (and let's face it, who among us isn't?), try adding a handful of these potatoes to your full Irish fry-up. They make a fine stand-in for fried potatoes and are lovely alongside a rasher, sausage, and a perfectly fried egg.

If you're a fan of a good dip, a little pot of sour cream or a drizzle of ranch dressing for dipping never goes amiss. Or, for a truly Irish touch, mix up a simple garlic mayo since the cool creaminess pairs so well with those crispy edges.

No matter how you serve them, these potatoes bring a little taste of both sides of the Atlantic, combining American flavor with that unmistakable Irish love of the humble spud.

Storing and Freezing Tips

Now, let's have a wee chat about leftovers, if you happen to have any, that is! These ranch sheet pan potatoes are so moreish that it's rare for even a crumb to be left behind. But just in case you've been blessed with a few extras, here's what you can do to make the most of them.

Storing Leftovers

Once your potatoes have cooled completely, pop them into an airtight container and store them in the fridge. They'll keep happily for about three to four days. To reheat, spread them out on a baking tray and warm them in a hot oven (about 375°F / 190°C) for ten minutes or so. This helps them crisp back up. The microwave will make them soft again, and while they'll still taste fine, you'll lose that lovely crunch.

If you're feeling fancy, you can even dice them smaller and toss them into a breakfast hash the next morning. Add a fried egg on top, and you've got yourself a whole new meal, easy as that.

About Freezing (and why I don't really recommend it):

Now, I know we all love the idea of having a ready stash of potatoes in the freezer for a quick dinner, but unfortunately, these particular spuds don't freeze all that well. Once cooked, potatoes have a high water content, and when frozen, that moisture turns to ice crystals. The result? When you defrost and reheat them, they tend to go a bit mealy and mushy and not the lovely crispy roasties we started with.

If you must freeze them (say you've made a massive batch and can't bear to toss any), it's best to flash-freeze them first: spread them out on a tray so they don't clump together, freeze until solid, then transfer them to a freezer bag. When you're ready to use them, pop them straight into a hot oven, with no thawing. Roast them until they crisp up again. They won't be quite as perfect as fresh, but they'll do in a pinch.

Recipe Card and Video

Here's a short video summarizing the steps for this potato dish.

Plus, here's the printable recipe card for your kitchen files.

A Little Kitchen Blessing

As I stood at the counter shaking that little bag of potatoes, I couldn't help but smile, thinking about how this simple task connects generations and continents. From Irish fields to American kitchens, the potato has followed us faithfully, adapting to every new home while still holding tight to its comforting roots.

Recipes like this remind me that food is more than just nourishment. It's a bridge. A bridge between the old world and the new, between what we've inherited and what we create in our own kitchens every day. 

Whether you're in Dublin or Dallas, Cork or Kentucky, a pan of golden roast potatoes feels like home.

This recipe is from my Irish American kitchen to yours.

May your oven stay warm, your potatoes be scrumptious, and your table be surrounded by those you love. 

And…

May your potatoes be crispy, your ranch be tangy, and your meals filled with love and laughter.