Roasted Ranch Potatoes

These twice-cooked new potatoes are roasted until golden brown, coated with a special version of our homemade buttermilk ranch dressing, then baked a second time to let the flavors marry.

Roasted Ranch Potatoes

Roasted Ranch Potatoes

Yield: 4 servings
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes

A flavorful side dish of twice-cooked new potatoes combined with a special version of our homemade buttermilk ranch dressing.


  • 1-1/2 lbs new potatoes (see notes)
  • 1 tablespoon vegetable oil
  • Salt and freshly ground black pepper
  • 1 large clove garlic, very finely chopped
  • 1/4 cup buttermilk
  • 2 tablespoons mayonnaise
  • 1 tablespoon white wine vinegar
  • 2 tablespoons butter, melted
  • 2 tablespoons fresh chives, minced


  1. Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray.
  2. Wash and cut the potatoes into 1-inch pieces. Place them in a large bowl, drizzle with the vegetable oil, season with salt and pepper and toss to coat.
  3. Arrange the potatoes in a single layer on the prepared baking pan and roast until tender when pierced with a knife, 20 to 30 minutes. Lower the oven temperature to 375°F.
  4. While the potatoes roast, whisk the buttermilk, mayonnaise, vinegar and melted butter together in the bowl you used to season the potatoes. Season to taste with salt and pepper.
  5. Coat an ovenproof casserole with nonstick spray. Combine the potatoes and dressing and transfer to the prepared casserole.
  6. Bake uncovered, for 20 minutes, stirring once about halfway through the cooking time.
  7. Combine the potatoes with the fresh chives just before serving.


We used baby gold potatoes in this recipe and they were a terrific choice, but we've also used fingerling and red-skinned potatoes with equally good results.