Cast Iron Ranch Potatoes are crispy outside, fluffy inside, and seasoned with ranch for an easy side dish everyone will love.
If you’re looking for an easy potato side dish that’s packed with flavor, these Cast Iron Ranch Potatoes deserve a spot on your table. With just a handful of ingredients and one cast iron skillet, you’ll end up with crispy, golden potatoes that are fluffy inside and seasoned perfectly with ranch herbs and spices.
Why I Love This Recipe
I’ll be honest—I wasn’t convinced this recipe was going to become a favorite.
I’ve had plenty of recipes over the years that relied on ranch seasoning, and while some were good, others tasted like…well…too much ranch. I wasn’t looking for my potatoes to taste like salad dressing.
These completely changed my mind.
The ranch doesn’t overpower the potatoes at all. Instead, it adds just the right blend of herbs, garlic, onion, and savory seasoning. Every bite is packed with flavor, while the potatoes themselves remain the star of the show.
Even better? This might be the easiest potato recipe I’ve ever made. Everything comes from one little ranch packet, so there’s no measuring out a long list of herbs and spices. Toss everything together, pop the skillet into the oven, and let it do the work.
Why These Aren’t My Skillet Potatoes and Onions
If you’ve already made my Texas Skillet Potatoes and Onions, you might wonder if these are basically the same recipe.
Not at all.
My Skillet Potatoes and Onions are a classic Southern stovetop side dish made with thinly sliced potatoes and onions that slowly cook together until tender.
These Cast Iron Ranch Potatoes are oven roasted.
Instead of slicing the potatoes, I quarter them into chunky wedges. That gives each piece more surface area to hold the ranch seasoning while creating wonderfully crispy edges and fluffy centers.
They’re two completely different recipes—and honestly, I wouldn’t want to give up either one.
Ingredients
You will find a full printable recipe card at the bottom of this post, but here’s a look at what you’ll need:
- Baby red potatoes
- Vegetable or avocado oil
- 1 packet ranch seasoning mix
- Fresh cracked black pepper
How to Make Cast Iron Ranch Potatoes
Preheat your oven to 425 degrees.
Quarter the potatoes into evenly sized wedges.
Toss the potatoes with the oil, ranch seasoning, and black pepper until every piece is evenly coated.
Transfer the potatoes to a well-seasoned cast iron skillet, arranging them in a single layer whenever possible.
Bake uncovered for 25 minutes.
Stir the potatoes. Don’t worry if they seem to stick at first—they’ll release easily once they’ve browned.
Return the skillet to the oven for another 15 minutes, or until the potatoes are beautifully browned with crispy edges and fork-tender centers.
Serve immediately.
Tips for Success
- Cut the potatoes into similar-sized wedges so they cook evenly.
- A cast iron skillet gives the best browning.
- Don’t cover the skillet—the dry heat creates those crispy edges.
- Resist stirring too early. Let the potatoes develop a crust before turning them.
- Taste before adding extra salt. The ranch seasoning provides plenty of flavor.
Serve These Cast Iron Ranch Potatoes With…
These potatoes pair perfectly with many Backyard Texas Grill favorites:
- Butter Burgers
- Bacon Double Cheeseburgers
- Drunken Chicken
- Chicken Fried Steak
- Reverse-Seared Steaks
- Pulled Pork
- Smoked Brisket
- Marinated Chicken
- Smoked Turkey
They’re just as welcome at a backyard cookout as they are at a Sunday supper.
Frequently Asked Questions
Yes, but I really prefer red potatoes for this recipe. They hold their shape beautifully while becoming tender inside.
Absolutely. Cook them in a cast iron skillet over indirect heat with the lid closed, stirring occasionally until tender.
No, but it produces the crispiest, most evenly browned potatoes.
Certainly! Add onion wedges during the last 20 minutes of cooking.
Yes! Sprinkle shredded cheddar over the potatoes during the last few minutes of baking.
No. The red skins add color, texture, and flavor.
Let them roast undisturbed for the first 25 minutes. Once they’ve developed a crust, they’ll release much more easily.
They’re best served fresh, but leftovers reheat well in the oven or air fryer.
Final Thoughts
Some recipes surprise you, and this was one of them.
I expected these potatoes to be good. I didn’t expect them to become one of my new favorite ways to cook potatoes.
With crispy edges, fluffy centers, and just the right amount of ranch seasoning, they’re simple enough for a weeknight dinner but special enough for your next backyard barbecue. I have a feeling they’ll be showing up on my table all summer long.
That’s it for this post, friends! If you make this recipe and enjoy it, please let us know in the comments. Before you go, take a minute to pin some photos to your Pinterest boards.
Cast Iron Ranch Potatoes
These Cast Iron Ranch Potatoes are crispy on the outside, fluffy on the inside, and packed with savory ranch flavor. Made with just a handful of ingredients, they're the perfect side dish for burgers, grilled chicken, steaks, pork chops, and all your backyard favorites.
Ingredients
- 2 pounds baby red potatoes, quartered
- ⅓ cup vegetable oil (or avocado oil)
- 1 (1-ounce) packet ranch seasoning mix
- Fresh cracked black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Instructions
- Preheat the oven to 425°F.
- Wash and quarter the red potatoes into evenly sized wedges.
- In a large bowl, toss the potatoes with the oil, ranch seasoning, and black pepper until evenly coated.
- Transfer the potatoes to a well-seasoned 12-inch cast iron skillet, arranging them in a single layer as much as possible.
- Bake uncovered for 25 minutes.
- Remove the skillet and stir the potatoes. Don't worry if they seem to stick at first—they'll release easily once they've browned.
- Return the skillet to the oven and bake for 15 minutes, or until the potatoes are golden brown, crispy on the outside, and fork tender inside.
- Garnish with chopped parsley, if desired, and serve immediately.