Ingredients:

  • 2 lbs (900g) Baby Yukon Gold or Red Potatoes, cut into 1-inch chunks
  • 4 Tbsp (60 ml) Neutral Cooking Oil (Rapeseed or Olive)
  • 1 Tbsp (15 g) Unsalted Butter (optional, melted)
  • 1 Tbsp Dried Dill Weed
  • 1 Tbsp Dried Chives
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • 1 tsp Fine Sea Salt
  • 1/2 tsp Freshly Cracked Black Pepper
  • 1 tsp Dried Parsley Flakes
  • 1/2 tsp Smoked Paprika (optional)

Instructions:

  1. Preheat the oven to 425°F (220°C). Line one or two large baking sheets with parchment paper and place the empty sheet(s) into the oven while it preheats. This ensures instant searing contact when the potatoes are added.
  2. Thoroughly wash the potatoes. Crucially, dry them completely with a tea towel. Cut the potatoes into roughly even 1-inch pieces. Uniform size guarantees uniform cooking.
  3. Mix the Dry Ranch Seasoning: In a small bowl, combine the dried dill weed, dried chives, garlic powder, onion powder, sea salt, black pepper, dried parsley flakes, and smoked paprika (if using).
  4. Coat the potatoes: Place the chopped, dried potatoes into a large mixing bowl. Drizzle with the 4 Tbsp of oil and toss thoroughly until every piece is slicked. Sprinkle the ranch seasoning mixture over the oiled potatoes and toss vigorously until the seasoning adheres evenly.
  5. Roast: Carefully remove the hot baking sheet(s) from the oven. Immediately spread the seasoned potatoes onto the hot tray(s) in a single layer. Use two sheets if necessary to prevent overcrowding, which causes steaming.
  6. Initial Roast and Flip: Place the tray(s) back in the oven. Roast for 15 minutes. After 15 minutes, use a spatula to flip the potatoes, scraping up any delicious, caramelized crust forming on the bottom. Return to the oven for another 15–20 minutes, or until deeply golden brown and fork-tender. Serve immediately.