Crispy Smashed Ranch Potatoes With Herby Butter

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Quick Ingredients

• 2 lb small baby potatoes (Yukon gold or red), scrubbed
• 2 tbsp kosher salt (for boiling water)
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp freshly ground black pepper
• 4 tbsp unsalted butter, melted
• 1 1/2 tbsp dry ranch seasoning mix
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely sliced fresh chives
• 1 tbsp sour cream or plain Greek yogurt (optional, for extra tang)
• 2 tsp fresh lemon juice
• Fine salt, to taste

Do This

• 1. Boil whole baby potatoes in heavily salted water for 15–18 minutes, until just fork-tender, then drain and let steam-dry 5 minutes.
• 2. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment and drizzle with 1 tbsp olive oil.
• 3. Arrange potatoes on the sheet and gently smash to about 1/2 inch thick with a glass or potato masher.
• 4. Drizzle with remaining 2 tbsp olive oil, then sprinkle with garlic powder, onion powder, paprika, pepper, and a pinch of salt.
• 5. Roast 25–30 minutes, flipping once, until deeply golden and crisp around the edges.
• 6. Whisk together melted butter, ranch seasoning, parsley, chives, lemon juice, and sour cream (if using).
• 7. Brush hot potatoes generously with ranch butter, return to oven for 3–5 minutes, then serve immediately with extra herbs and a pinch of flaky salt if desired.

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Why You’ll Love This Recipe

• All the flavors of ranch dressing baked right onto ultra-crispy, craggy smashed potatoes.
• Simple, budget-friendly ingredients that turn into something that tastes restaurant-level.
• Perfect side dish for steak, roast chicken, burgers, or a cozy meatless dinner with a salad.
• Easy to prep ahead: parboil the potatoes in advance, then smash and roast when you are ready.

Grocery List

• Produce: 2 lb small baby potatoes (Yukon gold or red), 2 cloves garlic (optional but nice), 1 lemon, fresh flat-leaf parsley, fresh chives
• Dairy: Unsalted butter, sour cream or plain Greek yogurt (optional, for extra tang)
• Pantry: Olive oil, dry ranch seasoning mix, garlic powder, onion powder, smoked or sweet paprika, kosher salt, fine salt, black pepper, flaky sea salt (optional for finishing)

Full Ingredients

For the Crispy Smashed Potatoes

• 2 lb small baby potatoes, Yukon gold or red, all roughly the same size
• 2 tbsp kosher salt (for the boiling water; do not skip)
• 3 tbsp olive oil, divided
• 1 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp smoked or sweet paprika
• 1/2 tsp freshly ground black pepper
• 1/4–1/2 tsp fine salt, to taste (you may need less if using a salty ranch mix)

For the Ranch-Seasoned Butter

• 4 tbsp (1/2 stick; 56 g) unsalted butter, melted
• 1 1/2 tbsp dry ranch seasoning mix
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely sliced fresh chives
• 1 tbsp sour cream or plain Greek yogurt (optional, for a creamier, tangier finish)
• 2 tsp fresh lemon juice
• 1 small garlic clove, very finely minced or grated (optional, for extra garlicky kick)
• Pinch of black pepper, to taste

To Finish and Serve (Optional but Recommended)

• Extra chopped fresh parsley and chives
• Pinch of flaky sea salt
• Extra dry ranch seasoning mix, for sprinkling (use lightly)
• Sour cream or ranch dressing on the side, for dipping

Step-by-Step Instructions

Step 1: Parboil the potatoes until just tender

Scrub the potatoes well and remove any eyes or blemishes, but do not peel them. Place the potatoes in a large pot and cover with cold water by about 1 inch. Add the 2 tablespoons of kosher salt. This seasons the potatoes all the way through and helps build flavor.

Bring the pot to a boil over high heat, then reduce to a brisk simmer. Cook for 15–18 minutes, depending on the size of your potatoes, until they are just fork-tender: a fork or skewer should slide in with only slight resistance, but the potatoes should not be falling apart. Drain immediately in a colander and let them sit for 5 minutes to steam-dry; this helps them crisp better in the oven.

Step 2: Preheat the oven and prep the baking sheet

While the potatoes are boiling or drying, preheat your oven to 425°F (220°C) with a rack in the middle position. Line a large, heavy baking sheet with parchment paper for easy cleanup and to help prevent sticking.

Drizzle the parchment with 1 tablespoon of the olive oil and use your hands or a pastry brush to lightly coat the surface. A generously oiled pan is key to getting deeply browned, lacy edges on the smashed potatoes.

Step 3: Smash the potatoes

Transfer the steamed potatoes to the prepared baking sheet, spacing them a couple of inches apart. You need room for them to spread out as they are smashed, or they will steam instead of crisp.

Using the flat bottom of a sturdy drinking glass, a potato masher, or the back of a large measuring cup, gently press down on each potato until it is flattened to about 1/2 inch thick. Try not to push so hard that they completely break apart; you want craggy, rough surfaces with plenty of nooks and crannies, but the potatoes should remain in one piece. If any bits do break off, just tuck them back around the potato so they can crisp up too.

Step 4: Season and roast until ultra-crispy

In a small bowl, stir together the garlic powder, onion powder, smoked or sweet paprika, black pepper, and 1/4 teaspoon fine salt. Drizzle the smashed potatoes with the remaining 2 tablespoons olive oil, trying to hit as many of the rough edges as possible. Then sprinkle the seasoning blend evenly over the potatoes.

Roast in the preheated oven for 25–30 minutes, flipping the potatoes carefully about halfway through baking. They are done when the edges are deeply golden-brown and crisp, and the surfaces look dry and crunchy rather than pale or waxy. If you want even more crispness, you can broil them on high for 1–2 minutes, watching very closely so they do not burn.

Step 5: Whisk together the ranch butter

While the potatoes roast, prepare the ranch butter. In a small bowl or measuring cup, combine the melted unsalted butter, dry ranch seasoning mix, chopped parsley, chives, lemon juice, sour cream or Greek yogurt (if using), minced garlic (if using), and a pinch of black pepper.

Whisk until the mixture is smooth and emulsified. It should be pourable but slightly creamy. Taste a tiny bit and adjust: add a squeeze more lemon juice if you want extra tang, a pinch of fine salt if your ranch mix is on the mild side, or more herbs for freshness. Set aside; if it thickens too much, you can briefly warm it again to loosen before brushing.

Step 6: Brush with ranch butter and finish in the oven

When the potatoes are crispy and golden, remove the baking sheet from the oven but keep the oven on. While the potatoes are still very hot, generously brush or spoon the ranch butter over each potato, making sure it seeps into all the craggy edges and crevices. Use all of the ranch butter for maximum flavor.

Return the pan to the oven and bake for an additional 3–5 minutes. This short final roast helps the ranch butter soak in and cling to the potatoes without burning. The kitchen should smell very buttery, herby, and a little tangy from the ranch and lemon.

Step 7: Garnish and serve hot

Remove the potatoes from the oven and immediately sprinkle with a small pinch of flaky sea salt and a little extra ranch seasoning if desired (go lightly; ranch mixes can be salty). Shower the potatoes with more chopped fresh parsley and chives for color and freshness.

Serve the smashed ranch potatoes right away while they are at their crispiest. They are excellent on their own, or alongside grilled or roasted meats, burgers, or a big green salad. For dipping, offer a bowl of sour cream, ranch dressing, or a simple mixture of sour cream, lemon juice, and a pinch of ranch seasoning.

Pro Tips

• Choose the right potatoes: Small, waxy potatoes (baby Yukon gold or small red potatoes) hold their shape when smashed and give you a creamy interior with a crisp shell.
• Steam-dry after boiling: Letting the drained potatoes sit in the colander for 5 minutes drives off excess moisture, which is crucial for good browning.
• Do not overcrowd the pan: Give each potato space. If they are too close, they will steam instead of crisp. Use two baking sheets if necessary.
• Adjust for saltiness: Ranch seasoning mixes vary. Taste your ranch butter and season with extra salt only if needed.
• Serve immediately: These are at their best straight from the oven. If you must hold them, keep them on a wire rack over a baking sheet in a warm oven (about 250°F / 120°C) to maintain crispness.

Variations

• Extra-cheesy ranch potatoes: After brushing with ranch butter, sprinkle the tops with 1/2–3/4 cup finely grated Parmesan or sharp cheddar, then return to the oven until the cheese melts and browns in spots.
• Spicy ranch smash: Add 1/4–1/2 teaspoon cayenne pepper or crushed red pepper flakes to the seasoning blend, and a dash of hot sauce to the ranch butter for a subtle kick.
• Bacon ranch potatoes: Scatter 4–6 slices of crispy cooked bacon, crumbled, over the potatoes along with the fresh herbs just before serving.

Storage & Make-Ahead

To make ahead, you can parboil the potatoes up to 2 days in advance. After boiling, drain, let cool, then refrigerate in an airtight container. When ready to cook, bring them back toward room temperature for 15–20 minutes, then smash, season, and roast as directed.

Leftover smashed ranch potatoes keep well in the refrigerator for up to 3 days in an airtight container. To reheat and re-crisp, arrange them on a baking sheet and bake at 400°F (200°C) for 10–15 minutes, or until hot and crisp again. Microwaving will warm them but will soften the crisp edges, so an oven or toaster oven is best. These potatoes are not ideal for freezing, as their texture becomes mealy once thawed and reheated.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 390–420 calories; 24–26 g fat; 38–42 g carbohydrates; 5–6 g protein; 4–5 g fiber; 650–800 mg sodium (highly dependent on the ranch seasoning used and added salt). These numbers are estimates and will vary based on the exact brands and ingredients you use.