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Ranch Smashed Potatoes

Looking for the easiest and tastiest side dish ever? Then you have to try these Ranch Smashed Potatoes! With only 3 simple ingredients, these are a delicious recipe everyone will love.

A CREAMY, CRUNCHY POTATO RECIPE

Potatoes are my love language! I love anything that really involves potatoes. These Ranch Smashed Potatoes have become one of my absolutely favorites! They are fun twist that is great as a handheld potato dipper that you can have as an appetizer or side to go with any meal. It takes only a small amount of  ingredients to make these. If you want a twist on your potato routine then you need to try this Ranch Smashed Potato recipe!

Close up of Ranch Smashed Potatoes up close stacked.

TIPS AND TRICKS FOR MAKING RANCH SMASHED POTATOES:

  • I use baby gold potatoes for these, but essentially any baby potatoes will do, red, yellow, etc.
  • You can use a ranch packet or use your own homemade ranch dressing mix.
  • Double this recipe if you are serving more people. You may need to serve in batches but they make great appetizers.
  • You can easily customize this recipe. Try adding in some bacon and cheese to amp it up a notch!
  • Make sure you are using unsalted butter for this recipe. The ranch seasoning mix already has salt in it so you don’t want this to be overly salty.
  • I like to serve this with ranch dressing along the side but you can serve with your favorite dipping sauce.
Ranch Smashed Potatoes on white platter layered.

INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)

  • potatoes
  • butter
  • dried ranch seasoning
Ingredients needed to make Ranch Smashed Potatoes: baby potatoes, butter and ranch seasoning.

HOW TO MAKE RANCH SMASHED POTATOES:

Place the potatoes into a large stockpot, add cold water to the pot to cover the potatoes, plus an additional 2 inches of water. Bring to a boil and boil for 15-18 minutes, until fork-tender. If the skins split, that is okay. 

Potatoes in the bottom of a stock pot.

Drain the potatoes. Then place the potatoes on a sheet tray and let them steam off any excess water. While the potatoes are drying, whisk together the melted butter and ranch seasoning in a small bowl, set aside.

Potatoes on a copper sheet pan.

On the sheet tray, gently smash the potatoes. I like to use a potato masher to gently smash the potatoes but you could also use the bottom of a glass to achieve this. The thinner you can get them, the crispier they will get, but you still want them mostly intact.

Overhead of potatoes being smashed with a potato masher.

Brush the potatoes with the butter/ranch mixture. Be sure to use it all!

Pastry brush brushing butter ranch on smashed potatoes.

Bake at 350F degrees for 40-50 minutes until crispy.

Overhead of finished Ranch Smashed Potatoes on baking sheet.

Serve with a garnish of minced parsley and ranch dressing for dipping, optional.

Hand dipping one Smashed Potato into ranch.

HOW TO STORE:

Place the Ranch Smashed Potatoes in an airtight container or ziptop bag and they should keep in the refrigerator for up to 3-4 days. To reheat, place back on baking sheet and crisp up in the oven at 350F degrees for about 10 minutes.

CRAVING MORE RECIPES? GIVE THESE A TRY!

Close up of stacked Smashed Potatoes thumbnail image

Ranch Smashed Potatoes

These Ranch Smashed Potatoes have only 3 simple ingredients and are the easiest and tastiest side dish ever!
5 from 1 vote
Print Pin Rate
Prep Time: 2 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 12 minutes
Servings: 4

Ingredients

  • 24 ounces baby gold potatoes
  • 4 Tablespoons unsalted butter melted
  • 2 Tablespoons dried ranch seasoning
  • fresh chopped parsley, for garnish (optional)
  • Ranch dressing, for dipping (optional)

Instructions

  • Place the potatoes into a large stockpot, add cold water to the pot to cover the potatoes plus an additional 2 inches of water. Bring to a boil and boil for 15-18 minutes, until fork-tender. If the skins split, that is okay.
  • Drain the potatoes and place them on a baking tray, and let them steam off any excess water.
  • While the potatoes are drying, whisk together the butter and ranch seasoning in a small bowl, set aside.
  • On the sheet tray, gently smash the potatoes. I like to use a potato masher to gently smash the potatoes. You could also use the bottom of a glass to achieve this. The thinner you can get them, the crispier they will get, but you still want them mostly intact
  • Brush the potatoes with the butter/ranch mixture. Be sure to use it all!
  • Bake at 350F degrees for 40-50 minutes until crispy.
  • Serve with a garnish of minced parsley and ranch dressing for dipping, optional.

Notes

  • We use baby gold potatoes for these, but essentially any baby potatoes will do, red, yellow, etc.
  • You can use a ranch packet or use your own homemade ranch dressing mix.
  • Double this recipe if you are serving more people. You may need to serve in batches but these make great appetizers.
  • You can easily customize this recipe. Try adding in some bacon and cheese to amp it up a notch!
  • Make sure you are using unsalted butter for this recipe. The ranch seasoning mix already has salt in it so you don’t want this to be overly salty.
  • I like to serve this with ranch dressing along the side but you can serve with your favorite dipping sauce.
Course: Side Dish
Cuisine: American

Nutrition

Calories: 252kcal | Carbohydrates: 34g | Protein: 4g | Fat: 12g | Sodium: 574mg | Fiber: 4g | Sugar: 1g

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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