Ranch Roasted Potatoes

Ranch Roasted Potatoes Recipe

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Cathy Nunn


Your family will love this dish!! The flavors all blend together so well for a beautifully-flavored potato dish that will be sure to please even the pickiest eater!

I will provide a photo of this dish soon. It makes a wonderful presentation on the dinner table!


★★★★★ 1 vote

20 Min
1 Hr


  • 4 large
    russett potatoes - use 6 if they are medium sized (leave skin on if desired) chunked
  • 1 medium
    sweet onion, chopped coarsely
  • 1 medium
    bell pepper cut into bitesized chunks (use green, red, yellow...it's all good!)
  • ·
    seasoned salt
  • ·
    ground rosemary
  • 1 small
    pkg. real bacon bits
  • 1 small
    8 oz carton sour cream
  • 1/2 pkg
    dry ranch dressing mix ***
  • ·
    salt & pepper to taste

How to Make Ranch Roasted Potatoes


  1. Preheat oven to 350 degrees. Spray a 9 X 13 baking dish with non-stick spray. (I use glass)
  2. Mix chunked potatoes, onion, bell peppers in a large mixing bowl. Mix the bacon bits, sour cream and 1/2 envelope Ranch Dressing Mix. Blend well coating everything in sour cream... *** (You could use 8 ounces bottled ranch dressing if you prefer. I prefer the taste of the sour cream with the dry mix added...) Sprinkle on the seasoned salt to your preference. Then sprinkle on top some ground rosemary for taste. (Again, to your taste.) Blend together well and arrange it evenly in your prepared baking dish.
  3. Bake uncovered for about an hour until done and the potatoes look browned.

    For color, about 20 minutes before removing it from the oven, you may wish to place several cherry tomatoes on top.

    Bon Apetit' y'all!

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About Ranch Roasted Potatoes

Course/Dish: Potatoes

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