Two things I absolutely love, smashed potatoes and ranch flavour. So why not combine these two things and make some ranch seasoned smashed potatoes. And to up the ranch flavour even more, let’s also make a creamy dipping sauce for those potatoes. These ranch smashed potatoes are the perfect side dish or appetizer and great for sharing with friends, family and on game day.

ranch smashed potatoes on a plate with dipping sauce.

Ingredients

Here’s everything you’ll need to make these ranch smashed potatoes with dip.

yellow mini potatoes
avocado oil
ranch seasoning
kosher salt
Greek yogurt
mayonnaise
lime juice
fresh chives

To make your own ranch seasoning, here’s what you’ll need.

milk powder
nutritional yeast
onion powder
garlic powder
dried chives
dried parsley
dried dill
minced dried onion (or use more onion powder)
kosher salt

How to Make Smashed Ranch Potatoes with Dip

Preheat the oven to 425°F.

Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 12 to 15 minutes.

Drain the potatoes and let them cool slightly and then transfer to a large baking sheet lined with parchment paper. Use the bottom of a glass jar or cup to press down on the potatoes to smash them into flat patties.

Drizzle with avocado oil and season the potatoes with 1 tbsp of ranch and the salt.

smashed potatoes on baking sheet with salt and ranch seasoning.

Transfer to the oven and bake for 45 to 55 minutes, until deeply browned and crispy.

While the potatoes are baking, make the yogurt ranch dip. In a bowl, mix together the yogurt, mayonnaise, lime juice and the remaining 2 tbsps of ranch seasoning. Taste and adjust with more seasoning and/or salt. Store in the fridge until ready to serve.

Add the potatoes to plates (or a platter) and top with chives. Serve with the dip on the side. Enjoy!

Tips

Roast at a moderately high heat: I find roasting smashed potatoes at a higher temperature results in the best tasting, crispy and browned potatoes.
Season generously: potatoes soak up everything, so salting the boiling water as well as the potatoes themselves is key. A garnish of flaky salt after is also recommended.
Let the dip sit: the ranch yogurt dip tastes best when it has some time to sit and marinate a bit. If you can, make it a few hours ahead, or the day before. If you don’t have the time, it’s ok, it’ll still taste great, but letting it marinate intensifies the flavour. ‍
Use a large baking sheet: if you want to fit all of the ranch smashed potatoes on one baking sheet, you need a good one (and a large one). These are the large baking sheets I have and love them.

Substitutions

No Mayo: use all Greek yogurt.
Chives: use green onion.
Avocado Oil: use another high heat oil.
Milk powder: you can use buttermilk powder instead. If you need a dairy-free option, look for soy milk powder instead or another plant-based milk powder. I think coconut would be a little strong of flavour, but if you love coconut, go for it. Unfortunately, you can’t omit this ingredient all together.‍
Nutritional yeast: you can omit if you don’t have, but I personally love it.

Ingredients & Products I Recommend:

I share these products to show you what I choose to use in my kitchen as staple ingredients I use daily (or weekly). So if you opened up my fridge (or pantry), here’s what you’ll find!

Kosher salt:

I exclusively use Diamond Crystal kosher salt for all of my recipes. I prefer the texture, taste and consistency of this brand and highly recommend it for everyday cooking.

Mayonnaise:

If I don’t make my own at home (you can see how I make it here), I primarily use Chosen Foods avocado oil mayonnaise, or Sir Kensington’s.

Avocado Oil:‍

I prefer using avocado oil for high heat cooking. I love using Chosen Foods avocado oil and their avocado oil spray.

Large Baking Sheet:

I love these large baking sheets as they’re easy to clean, large, and evenly cook your food. Plus they’re made from stainless steel. They also come with racks which are really helpful when you’re cooking or baking something that needs to be elevated to get crispy, like chicken wings.

More Potato & Sides Recipes

Ready to make this? Let’s go!

If you make these oven roasted ranch smashed potatoes, please let me know by tagging me on Instagram, or leave a comment and/or review below!

This post contains affiliate links, which means I may receive a small commission at no extra cost to you. I only share products and services I have personally used and love. Disclosure here.