The best potatoes for roasting are red potatoes. They have thin, nutrient-dense skin that crisps up beautifully and a firm texture that will hold its integrity during the roasting process. Check out our favorite crispy roasted potatoes recipe with ranch and garlic!

Prep: 15 minsCook: 30 minsTotal: 45 mins
Servings: Serves 8


  • 1 ¾2 lbs. small baby red potatoes, halved (may sub yukon gold potatoes)
  • 3 tablespoon ghee, melted (or butter) 
  • 2 teaspoons dried dill
  • 1 teaspoon dried parsley or chives
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon fine salt
  • ¼ teaspoon black pepper
  • Optional Ranch for dipping


  1. Preheat the oven to 400°F.
  2. In a small bowl mix together the ghee or butter, dill, parsley or chives, garlic powder, onion powder, salt and pepper.
  3. Pour the seasoned ghee into a 9×13-inch baking dish so that it covers the entire bottom of the dish.
  4. Place the potato halves in the baking dish.
  5. Using your hands or a large spoon, toss or brush the potatoes to coat them in the ghee or butter and herb mixture.
  6. Turn all of the potatoes cut side down then sprinkle with a bit more salt.
  7. Bake for 35-40 minutes or until the potatoes reach the desired degree of crispiness. The bottoms should be nice and golden brown and crisp and the insides soft.
  8. Serve with ranch for dipping if desired. 


For Dairy-Free, replace the ghee or butter with 3 tablespoons olive oil or avocado oil 

Nutrition Information

  • Serving Size: 1/8 of recipe
  • Calories: 116
  • Fat: 5 g
  • (Sat Fat: 3 g)
  • Sodium: 131 mg
  • Carbohydrate: 17 g
  • (Fiber: 3 g
  • Sugar: 1 g)
  • Protein: 2 g
  • Cholesterol: 9 mg


© The Real Food Dietitians