Ranch Roasted Potato Salad Rsc
Crispy, golden-brown roasted baby potatoes meet the creamy tang of ranch dressing in this irresistible Ranch Roasted Potato Salad. Perfectly seasoned with garlic powder, paprika, and a touch of black pepper, these oven-roasted potatoes are tossed with crumbled bacon, fresh green onions, and parsley for a delightful burst of flavor and texture in every bite. Easy to prepare in just under an hour, this crowd-pleasing potato salad is versatile enough to serve warm, at room temperature, or chilled—making it an ideal side dish for barbecues, picnics, or casual weeknight dinners. Packed with bold flavors and contrasting textures, this recipe is sure to become a go-to favorite for any occasion!
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Recipe Information
Ingredients
- 2 pounds baby potatoes
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.75 cup ranch dressing
- 0.5 cup bacon, cooked and crumbled
- 2 tablespoons green onions, sliced
- 2 tablespoons fresh parsley, chopped
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and dry the baby potatoes. Cut them into halves or quarters, depending on their size, ensuring all pieces are roughly the same size for even cooking.
Place the potatoes in a large mixing bowl. Add olive oil, garlic powder, paprika, salt, and black pepper. Toss well to coat the potatoes evenly in the seasoning.
Spread the seasoned potatoes in a single layer on the prepared baking sheet. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
While the potatoes are roasting, cook the bacon until crispy if it isn’t already prepared. Crumble the bacon into small pieces and set aside.
Once the potatoes are done, allow them to cool slightly for about 5 minutes.
In a large serving bowl, gently combine the roasted potatoes with ranch dressing, crumbled bacon, green onions, and parsley. Mix until the potatoes are well-coated and the ingredients are evenly distributed.
Taste and adjust seasoning if needed, adding more salt or pepper to taste.
Serve warm or at room temperature. For best flavor, you can refrigerate the salad for 1-2 hours before serving to let the flavors meld together.
Nutrition Facts
Calories |
1976 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.7 g | 152% | |
| Saturated Fat | 26.1 g | 131% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 197 mg | 66% | |
| Sodium | 6006 mg | 261% | |
| Total Carbohydrate | 172.8 g | 63% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 12.8 g | ||
| Protein | 72.1 g | 144% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 298 mg | 23% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 4702 mg | 100% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
