Crispy, cheesy, and ranchy — three flavors that belong together. Introducing Shake N Bake Ranch Potatoes, an easy, family-friendly side that delivers crunchy panko, savory Parmesan, and classic ranch seasoning over tender roasted potatoes.
Hi, Cade here. I grew up splitting time between the backyard and whatever new video game I could get my hands on. One Kindergarten morning I told my teacher I had a dentist appointment so I could go home and play Nintendo — and my mom walked in not long after. Needless to say, I didn’t get to play for a while. Those childhood shenanigans make good stories now, and some kitchen shortcuts do, too.
Back when Shake N Bake was new, the idea of tossing food in a bag to coat it and then baking it felt like magic. This recipe captures that same spirit with potatoes: minimal fuss, big flavor, and a crunchy, cheesy finish everyone will request again.
Are Potatoes Good Carbs?
Potatoes are a nutrient-rich source of complex carbohydrates and have a place in a balanced diet. For most people they provide energy, fiber, and important vitamins and minerals. However, because potatoes are relatively high in starch, they can raise blood sugar more quickly than some other vegetables. People with diabetes or prediabetes should monitor portions and pair potatoes with protein and fiber to help steady blood sugar responses.
Carrian and I were reminiscing and decided to create our own Shake N Bake-style ranch potatoes. They’re so good you’ll likely go back for seconds, and they’re a great recipe to let kids help with — perfect for keeping little hands busy when devices are off-limits.
Which Potatoes Are Best for Baking?
Starchy potatoes like russets (and many sweet potatoes) work well for baking and frying because they absorb flavors and crisp up nicely. Waxy potatoes, such as red-skinned and fingerlings, hold their shape better and are ideal in soups and salads.
Shake N Bake Ranch Potatoes
Shake N Bake Ranch Potatoes
Ingredients
- 6 Tablespoons Butter
- 1 Cup Panko Breadcrumbs
- 2/3 Cup Kraft Parmesan Cheese
- 2 Tablespoons Dry Ranch Dressing (from the envelope)
- Salt and Pepper to taste
- 4 Medium Russet Potatoes, peeled and chopped into 1/2–1″ pieces
- Parsley for garnish
Instructions
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Heat the oven to 400°F (200°C).
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Place the butter on a cookie sheet and put it in the oven to melt.
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In a large zip-top bag, combine panko, Parmesan, dry ranch dressing mix, and a pinch of salt and pepper.
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Shake the bag to mix the coating and set aside.
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When the butter is melted, remove the pan from the oven. Add the potatoes to the melted butter and stir so they’re evenly coated.
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Scoop the butter-coated potatoes into the bag with the panko mixture and seal it tightly.
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Shake the bag until the potatoes are well coated — let the kids help if you like.
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Pour the coated potatoes back onto the baking pan and roast until tender and golden, about 25–30 minutes.
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Serve hot, garnished with chopped parsley.
Recipe Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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