Ingredients
Scale
- 1.5 lbs Baby Gold potatoes (uniform size)
- 3 tablespoons Extra virgin olive oil
- 2 tablespoons Dry ranch seasoning mix
- 1 teaspoon Garlic powder
- 1/2 teaspoon Smoked paprika
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
- Sour cream or ranch dressing for dipping
Instructions
- Place the baby gold potatoes in a large pot and cover them with cold salted water. Bring the water to a boil over high heat. Reduce the heat and simmer for about 15 to 20 minutes, or until the potatoes are fork-tender. Drain the potatoes thoroughly and let them steam dry for 5 minutes in a colander. This step is crucial for achieving maximum crispiness later.
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Place the dried potatoes on the sheet, leaving space between each one. Use the bottom of a heavy glass or a potato masher to gently press down on each potato until it is about 1/2-inch thick. In a small bowl, whisk together the olive oil, ranch seasoning, garlic powder, and smoked paprika. Drizzle the mixture evenly over each smashed potato.
- Place the baking sheet in the oven and roast for 25 to 30 minutes. Halfway through the cooking time, carefully flip the potatoes with a spatula to ensure both sides get golden brown. Continue roasting until the edges are dark golden and visibly crispy. If you want them extra crunchy, you can leave them in for an additional 5 minutes, but watch them closely so the ranch seasoning doesn’t burn.
- Remove the potatoes from the oven and let them rest on the pan for 2 to 3 minutes; this helps them firm up so they stay together when you pick them up. Sprinkle with fresh chives or parsley and a little extra pinch of salt if needed. Serve them hot with a side of sour cream or extra ranch dressing for the ultimate dipping experience.
- Cook Time: 60 minutes