Johanneck Family Recipes

Roasted Garlic Ranch Potatoes

6 servings


5 minutes

active time

35 minutes

total time


2-lbs. baby potatoes, halved

2 tablespoons olive oil

2 garlic cloves, minced

2 tablespoons Hidden Valley Ranch Seasoning Mix

2 tablespoons chopped fresh parsley

Salt and freshly ground black pepper, to taste


Place the halved potatoes in a bowl of cold water to soak.

Set a baking sheet on the middle rack inside your oven. Then turn the oven on to preheat to 425 degrees.

When the oven is done preheating, pour the water off of the potatoes, give them a quick rinse, then dry them well with paper towels or a lint-free dish towel.

Place the dried potatoes in a medium mixing bowl. Add the olive oil, Hidden Valley Ranch seasoning, and garlic, then toss well to coat.

Remove the hot baking sheet from the oven and immediately turn out the bowl of potatoes onto it. Spread the potatoes out so they have some room to breathe. Bonus points for turning them all cut side down (they'll crisp up more quickly).

Place the baking sheet back in the oven and roast the potatoes for 20 minutes. Using a flexible spatula, flip the potatoes over. Roast for an additional 10 minutes or until the potatoes are golden brown and fork tender.

Season with salt and freshly ground pepper to taste. Toss with fresh chopped parsley, and serve warm.


Serving Size




Total Fat

4.7 g

Saturated Fat

0.7 g

Unsaturated Fat


Trans Fat



0 mg


240.9 mg

Total Carbohydrate

24.4 g

Dietary Fiber

2.9 g

Total Sugars

2.7 g


2.8 g

6 servings


5 minutes

active time

35 minutes

total time
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