The single fastest way to get 5 pounds of potatoes to disappear? These Roasted Ranch Potatoes, that’s how! Good thing they are super easy to make.

Sometimes the best recipes are the simplest. These baked ranch potatoes have just 4 ingredients and they’re perfect for dinner; whether it’s for the fam or a party!


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


Preheat the oven to 425°F and coat a shallow baking pan with nonstick spray.

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.

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.

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.

Coat an ovenproof casserole with nonstick spray. Combine the potatoes and dressing and transfer to the prepared casserole.

Bake uncovered, for 20 minutes, stirring once about halfway through the cooking time.

Combine the potatoes with the fresh chives just before serving.