My aunt brought these to our March potluck and the pan was empty in ten minutes. Just 3 ingredients!

These oven baked 3-ingredient ranch roasted potatoes are the kind of dish that disappears fast at any gathering. My aunt first brought a pan of these to our March potluck at church, and I’m not kidding—the dish was scraped clean in ten minutes. They’re simple, budget-friendly, and perfect for busy weeknights or when you’re feeding a crowd. With just potatoes, ranch seasoning, and a little oil, you get crispy, golden edges and that cozy, herby ranch flavor everyone loves.

Serve these ranch roasted potatoes right in the glass casserole dish they baked in, set on a trivet in the middle of the table so everyone can help themselves. They pair wonderfully with simple mains like baked chicken, meatloaf, grilled pork chops, or burgers. Add a green side salad or steamed green beans to round out the meal. For potlucks, I like to bring them alongside a slow cooker of shredded BBQ pork or a tray of ham sandwiches—people scoop the potatoes onto their plates and come back looking for more.

Servings: 6

2 1/2 pounds small red or yellow potatoes, scrubbed and cut into 1-inch chunks

Preheat your oven to 400°F (200°C). Lightly grease a 9x13-inch glass casserole dish with a bit of the oil or nonstick spray so the potatoes don’t stick.

Scrub the potatoes well and pat them dry with a clean towel. Cut them into roughly 1-inch chunks so they cook evenly and get those nice crispy edges.

In a large mixing bowl, add the potato chunks, vegetable or canola oil, and the dry ranch dressing mix. Toss everything together until every piece of potato is lightly coated in oil and the ranch seasoning is evenly distributed.

Pour the seasoned potatoes into the prepared glass casserole dish and spread them out into a single, even layer. Try not to overcrowd them so they can brown instead of steam.

Place the casserole dish on the middle rack of the preheated oven and bake for 25 minutes. After 25 minutes, carefully remove the dish and use a spatula to flip and stir the potatoes so new sides are facing down.

Return the dish to the oven and continue baking for another 15 to 20 minutes, or until the potatoes are fork-tender with golden, crispy edges and the ranch seasoning looks toasted and speckled over the surface.

Once done, let the potatoes rest in the hot dish for about 5 minutes before serving. This helps them finish crisping up a bit more. Serve warm straight from the glass casserole dish at the table or potluck.

If you have picky eaters, you can use a mild ranch packet labeled “buttermilk” or “original” rather than extra zesty so the flavor isn’t too strong. For kids who like things plainer, toss half the potatoes with just oil and a light sprinkle of ranch, and the other half with the full amount so adults still get that big ranch flavor. You can also swap in baby potatoes and simply halve them instead of chopping; they look extra cute in the casserole dish. If you prefer a slightly lighter version, reduce the oil to 2 tablespoons and line the glass dish with parchment, though they may not get quite as crispy. For make-ahead prep, cut and season the potatoes up to 4 hours in advance and keep them covered in the fridge; just spread them in the glass dish and bake when you’re ready. To stretch the recipe for a big potluck, use a larger glass baking dish or two 9x13 pans and double everything, rotating the pans halfway through baking for even browning.