Unleash the Ultimate Crunch: Why These Impossibly Crispy Ranch Roasted Potatoes Will Be Your New Weeknight Obsession!

Get ready, potato lovers, because we’re about to dive into a culinary experience that will redefine your weeknight meals! Imagine a side dish so irresistibly delicious, so unbelievably simple, and so incredibly crispy that it transforms humble potatoes into a star. We’re talking about ranch roasted potatoes, a dish that promises a beautiful, crispy crust and a tender, creamy interior, making you declare, “I want to make every night!” This isn’t just another potato recipe; it’s a game-changer, a spud-tacular revelation that will have you hooked from the very first bite.

It’s no secret that Ree Drummond, our beloved pioneer woman, adores a good potato recipe, whether it’s baked, mashed, or turned into a casserole. And much like her popular Crash Hot Potatoes, these roasted beauties offer a “lovely twist on the baked potato with plenty of ‘flavorful, crispy surface area!'” That’s the dream, isn’t it? A potato side dish that delivers on every crunchy, savory promise, begging to be served up with a hearty spoonful of creamy ranch dressing. What could possibly be better than that?

The magic begins with everyone’s favorite kitchen hack: ranch seasoning mix! Just grab an envelope from the supermarket, and you’re halfway to flavor paradise. This herby, savory blend is packed with all the flavor and salt needed to elevate your potatoes from simple spuds to an unforgettable side. It’s truly a little packet of magic, adding so much flavor without any extra effort. And let’s be real, anything that involves shaking ingredients together in a bag is our kind of recipe, especially when it means fewer dishes to wash!

This isn’t just about throwing potatoes in the oven with some seasoning; it’s about understanding the delicious science behind achieving that coveted, impossibly crispy texture. The journey to perfectly roasted potatoes, with their delightful crunch on the outside and tender, fluffy inside, is closer than you think. This foolproof recipe delivers restaurant-quality results right at home, proving that potatoes can indeed be this addictive.

First, let’s talk about the superstar flavor-maker: ranch seasoning. This isn’t just for salad dressing anymore, folks! It’s one of the most versatile seasonings out there, savory, garlicky, and bursting with flavor. It goes well with practically everything, from steak and chicken wings to savory bread, but one of the easiest and most life-changing ways to use it is on roasted vegetables—specifically potatoes. The dry ranch seasoning mix is more concentrated in flavor than a standard bottle of prepared salad dressing, making it the ideal choice for coating your potatoes and infusing them with that classic, irresistible taste.

Imagine the zesty, herby goodness clinging to every surface of your potato chunks, creating an aromatic masterpiece as it roasts. You don’t need to add anything else when making a seasoning paste because it’s already salty and packed with other dry herbs. Some even suggest whisking together some homemade ranch seasoning for an even deeper flavor, or whipping up a batch of Ree’s homemade ranch dressing for extra drizzling—because, let’s be honest, you can never have too much ranch!

Garlic Roasted Potatoes

This straightforward recipe yields delicious garlic roasted potatoes with a crispy exterior and tender interior. Small red or white potatoes are tossed with olive oil, garlic, salt, and pepper, then roasted until golden brown. A final toss with fresh parsley enhances their aromatic appeal, making them an ideal, easy-to-prepare side dish.

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Prep Time 10 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 10 minutes mins

Course lunch/dinner

Cuisine French

Calories 1131.4 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Chef’s knife
• 1 Cutting Board
• 1 Large sheet pan Use two if needed to avoid overcrowding
• 1 Heat-Resistant Spatula

Ingredients

  

Main

• 3 pounds small red or white potatoes
• 1/4 cup good olive oil
• 1 1/2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons minced garlic 6 cloves
• 2 tablespoons minced fresh parsley

Instructions

 

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Notes

For perfectly crispy roasted potatoes, avoid overcrowding the sheet pan; use two pans if necessary to ensure a single layer, promoting browning instead of steaming. The garlic can sometimes burn during long roasting times; consider adding half the garlic initially and the rest during the last 15-20 minutes, or even after removing from the oven, if you prefer a less intense, fresh garlic flavor. Tossing the potatoes midway is crucial for even browning and a consistent crisp texture. Always taste and adjust seasoning with salt and pepper right before serving, as flavors concentrate during roasting.

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Read more about: Dinner Dilemmas Solved: 13 Seriously Easy Recipes for When Your Brain’s Fried

The quest for the perfect crispiness leads us to a fundamental understanding of what “crispy” truly means in the world of food. While often used interchangeably with “crunchy,” there’s a distinct difference that makes these ranch potatoes uniquely crispy. Crispy foods are lighter, thinner, and more brittle; they’re more likely to be crackly or flaky when eaten and shatter between your teeth. Think of the snap and crackle of Rice Krispies, the perfectly cooked skin of fried chicken, or the ends of the skinniest French fries that are sharp as toothpicks. These are the sensations we’re aiming for with our ranch roasted potatoes.

In contrast, crunchy foods are more muscular, loud, hard, and tough. Kettle-cooked chips, nuts, breadsticks, or raw carrots all fall into the crunchy category. While delicious, their texture is different. Our ranch roasted potatoes, however, embody that ideal crispy quality – a delightful crunch on the outside, a light, shattery break that melts in your mouth, leaving those satisfying, shard-like crumbs behind. It’s this delicate yet impactful crispiness that keeps you coming back for more, bite after blissful bite.

Now, let’s unlock the foundational steps to achieving this golden, crispy perfection. The first, and arguably most crucial, secret to that beautiful, crispy crust and tender, creamy interior is a pre-boil power-up. It’s incredibly difficult to achieve the desired texture when roasting raw potatoes alone. Taking the time to boil them first ensures they not only develop the perfect texture but also absorb more of the glorious flavor from the oil and that magical ranch packet. One bite of these crunchy, creamy potatoes, and you’ll never want to roast potatoes the same way again!

But wait, there’s more to the crispiness equation! Have you ever wondered why your potatoes aren’t crisping up in the oven? The culprit might be something surprisingly simple: overcrowding the baking sheet. This is a common pitfall that turns what should be crispy potatoes into steamed, sad spuds. To avoid this, make sure your potatoes are spread across the pan in a single layer, giving them plenty of room to breathe. They shouldn’t be piled on top of one another; proper spacing allows for better air circulation, which is absolutely key for achieving those golden, crispy results we all crave.

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To give your potatoes an even bigger head start on their journey to golden-brown bliss, this recipe employs a clever trick: preheating the baking sheet and oil in the oven while the potatoes boil. This might sound like an extra step, but trust us, it’s a total game-changer! Once your potatoes are ready, you scatter them onto that hot pan and sizzling oil. This immediate exposure to intense heat helps them get golden and crispy more quickly, ensuring that delightful caramelization starts the moment they hit the sheet. It’s like giving them a warm, fiery hug that seals in the tenderness and kick-starts the crisping process.

Beyond these critical cooking techniques, some unsung heroes play vital roles in crafting the ultimate ranch roasted potato. Let’s shine a light on mayonnaise, the secret ingredient that truly helps carry the flavors of ranch seasoning throughout the dish. Creamy mayonnaise isn’t just a binder; it works as a vehicle, delivering that zesty ranch goodness into every nook and cranny of your potatoes. It provides a wonderful, velvety foundation along with butter, ensuring every bite is saturated with flavor and richness.

Speaking of butter, it’s another essential component in our crispy quest. When roasting veggies, butter helps with browning, giving our potatoes that coveted golden hue, and it profoundly enhances the flavors as it cooks in the oven. It adds a layer of richness and depth that perfectly complements the savory ranch seasoning, creating an irresistible aroma and taste profile. For those who prefer, some recipes suggest substituting butter with olive oil, offering a slightly different, yet equally delicious, foundation.

Healthy Shepherd’s Pie with Ground Turkey

This recipe presents a healthier take on classic shepherd’s pie, replacing traditional mashed potatoes with a creamy cauliflower topping. Ground turkey forms a savory base, seasoned with beefy onion soup mix and thickened with flour, then combined with corn. The dish is baked until bubbly and topped with cheese and crispy fried onions, offering a comforting yet lighter meal.

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Total Time 1 hour hr 5 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3106 kcal

Equipment

• 1 Large Pot For boiling cauliflower
• 1 Large Skillet For browning turkey and making the base
• 1 Potato Masher For creating the cauliflower topping
• 1 9×13 inch Baking Dish For assembling and baking the pie
• 1 Cutting Board and Chef’s Knife For preparing cauliflower and garlic

Ingredients

  

Main

• 2 tablespoons olive oil
• 2 heads cauliflower stemmed and chopped
• 0.25 cup Greek yogurt
• 1 14.5 ounce can chicken broth, or as needed
• salt and ground black pepper to taste
• 2 pounds ground turkey
• 2 cloves garlic chopped
• 2 1.25 ounce packages beefy onion soup mix
• 2 tablespoons all-purpose flour
• 0.25 cup water or as needed
• 2 8 ounce bags frozen corn
• 1 cup shredded fat-free Cheddar cheese
• 0.25 cup french-fried onions or to taste

Instructions

 

• Preheat your oven to 375°F (190°C).
• Prepare the cauliflower mash: Boil chopped cauliflower in salted water until very tender, then drain thoroughly. Mash with Greek yogurt, chicken broth, salt, and pepper until smooth and creamy. Set aside.
• In a large skillet, heat olive oil over medium-high heat. Add ground turkey and cook, breaking it up, until thoroughly browned. Drain any excess fat.
• Stir in chopped garlic and cook for 1 minute until fragrant.
• Add the two packages of beefy onion soup mix and all-purpose flour to the skillet, stirring to combine and cook for 1-2 minutes to eliminate any raw flour taste.
• Gradually stir in water (or additional chicken broth if needed) to create a thick, savory sauce with the turkey.
• Stir in the two bags of frozen corn and remove the skillet from the heat.
• Spread the turkey and corn mixture evenly into a 9×13 inch baking dish.
• Carefully spread the prepared cauliflower mash over the turkey mixture. Sprinkle evenly with the shredded fat-free Cheddar cheese.
• Bake for 30 minutes, or until the pie is bubbly and the cheese is melted and lightly golden. Remove from the oven, sprinkle with french-fried onions, and return to the oven for 5 more minutes until onions are golden and crispy. Let stand for a few minutes before serving.

Notes

For a richer cauliflower topping, consider roasting the cauliflower florets slightly before boiling to deepen its flavor. Ensure the ground turkey is well-browned for maximum flavor development, scraping up any fond from the pan. When adding the flour, cook it for a minute or two to eliminate any raw taste before introducing liquids. The beefy onion soup mix adds significant sodium, so taste and adjust salt carefully before adding more. To elevate the final dish, a sprinkle of fresh herbs like chives or parsley would add a vibrant touch and contrast to the rich flavors.

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And what about the potatoes themselves? Choosing the right spud can make all the difference in achieving that perfect texture. For the best results, go for smaller-sized potatoes, like baby Yukon gold potatoes or small red potatoes. Their waxy texture and bite-sized nature mean they hold their shape beautifully when roasted, contributing to maximum crispiness and even cooking. If you happen to have regular-sized Yukon gold potatoes or russet potatoes on hand, no worries! Just cut them into small, uniform chunks, about 1-inch wide, to ensure even cooking and consistent crispiness.

So, with these key ingredients and techniques in mind, you’re well on your way to making ranch roasted potatoes that are ridiculously easy and insanely delicious, to boot. Many versions boast minimal ingredients and prep time, making them ideal for busy weeknights or last-minute gatherings. With just a few basic ingredients—potatoes, oil, and that magical ranch seasoning mix—you can whip up this crowd-pleaser in no time. The simple prep means you’ll be enjoying these super-crispy, wonderfully creamy inside potatoes in about 30 to 35 minutes.

One popular method involves cutting your potatoes (baby red or Yukon golds work wonderfully), coating them in vegetable oil, and then tossing them in a gallon-sized zip-top bag with the entire packet of Hidden Valley Ranch seasoning mix. Just seal the bag, gently shake or massage to ensure all potatoes are evenly coated, and then spread them in a single layer on your preheated baking sheet. Roast for about 25-30 minutes, giving them a stir or flip halfway through, until they’re golden brown and fork-tender. It’s that simple to achieve a dish that’s both comforting and exciting, proving who knew potatoes could be this addictive!

Now that we’ve unlocked the secrets to those mind-blowingly crispy ranch potatoes, understanding the delicious science behind achieving that coveted, impossibly crispy texture, you might be wondering, ‘What next?’ The answer is simple: it’s time to elevate your ranch potato game even further and explore the universe of perfect pairings that will make every meal a celebration! We’re talking about transforming these spud-tacular beauties from a simple side to a culinary centerpiece, with options for every palate and occasion.

Hasselback Rosemary-Roasted Potatoes

This recipe transforms baby Yukon Gold potatoes into elegant, crispy-skinned, and tender-fleshed sides by slicing them hasselback-style. Tossed with olive oil, salt, pepper, and fresh rosemary, they are roasted until golden, flavorful, and crisp, making a simple yet impressive dish.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course lunch/dinner

Cuisine American

Servings 8 people

Calories 1598.8 kcal

Equipment

• 1 Chef’s knife For slicing potatoes
• 1 Cutting Board For safe slicing
• 1 Large Mixing Bowl For tossing potatoes
• 1 Baking Sheet For roasting the potatoes
• 1 Large Spoon (Optional) To help guide slicing depth

Ingredients

  

Main

• 3 pounds baby Yukon Gold potatoes
• 1/3 cup olive oil
• 4 teaspoons kosher salt
• 2 teaspoons freshly ground black pepper
• 2 tablespoons finely chopped fresh rosemary divided

Instructions

 

• Preheat oven to 425 degrees F.
• Slice the bottom off each potato and cut crosswise at 1/8-inch intervals, cutting to within 1/4 inch of the bottom. (You can place the potato on a large spoon so the edges of the spoon prevent you from slicing completely through the potato.)
• Place the potatoes in a large bowl, add the olive oil, salt and pepper and 1 tablespoon of the rosemary and toss well, working the salt mixture in between the slices. Arrange the potatoes on a sheet pan cut side up.
• Bake the potatoes for 30 minutes, until they are tender and golden and crisp on top
• Ingredients
• ;
• Sprinkle with remaining rosemary and serve.

Notes

Selecting uniformly sized baby Yukon Gold potatoes ensures they cook at the same rate and look consistent. The hasselback slicing is crucial; aiming for consistent 1/8-inch intervals and stopping 1/4 inch from the bottom allows the potatoes to fan out and crisp up while remaining tender inside. Ensure the olive oil and seasoning mixture is worked thoroughly into all the crevices for maximum flavor and crispiness. For extra crispness, ensure potatoes are arranged cut side up on the sheet pan without overcrowding.

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Seriously, these ranch roasted potatoes are so good, they might just steal the show from whatever main course you had planned! I literally didn’t need anything else besides these blissful carb-heavy bites of comfort the day I made these. I ate them off the baking sheet and loved every second. No main course needed, though they are an absolutely fantastic sidekick for just about any meal you can imagine.

Imagine pairing these golden, crispy marvels with a juicy burger, fresh off the grill, or alongside some perfectly grilled chicken. They’re an absolute must-have with a sizzling steak or tender pork chops, offering a delightful textural contrast and a burst of savory flavor. Don’t forget flaky fish or hearty sandwiches, which get an instant upgrade with these irresistible spuds on the side. They truly complement a wide range of main dishes, making meal planning an absolute breeze and ensuring everyone at the table is delightfully satisfied.

And let’s not forget the crucial companion to these roasted beauties: a hearty spoonful of creamy ranch dressing! While the dry seasoning mix infuses the potatoes with incredible flavor during roasting, a little extra drizzle of homemade ranch dressing on the side takes the experience to a whole new level of creamy, tangy perfection. You can never have too much ranch, especially when it complements the crispy, savory potatoes so perfectly.

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Beyond serving them as an incredible side, these ranch potatoes are a canvas for your culinary creativity. While the convenience of a store-bought packet of dry ranch seasoning mix is undeniable and a total kitchen hack, there’s always room to personalize and amplify that iconic flavor. For those who crave an even deeper, more nuanced taste, whisking together some homemade ranch seasoning for the potatoes, or whipping up a batch of Ree’s homemade ranch dressing for extra drizzling, can truly make them sing.

If you’re feeling a bit adventurous and want to give your ranch potatoes a delightful kick, why not experiment with a dash of spice? A sprinkle of cayenne pepper, a pinch of smoked paprika, or a blend of your favorite spicy seasoning can transform them into a fiery sensation. It’s an easy way to customize the dish to your personal preference and add an exciting new dimension to the classic ranch flavor profile.

Fresh herbs are another fantastic way to elevate these potatoes, adding a touch of bright, aromatic freshness. Finely chopped fresh chives, sprinkled generously over the hot potatoes just before serving, provide a subtle oniony note that beautifully complements the ranch. You could also toss them with fresh chopped parsley after roasting for a vibrant, herbaceous finish, or even introduce a hint of rosemary for an earthy, fragrant twist that is absolutely delicious.

Think beyond just potatoes, too! While baby red potatoes and Yukon golds are undeniably fantastic, this magical seasoning paste and cooking method isn’t exclusive to them. You can use other hearty root vegetables, such as carrots, sweet potatoes, and parsnips, instead of potatoes for a delicious variation. This allows for even more versatility, letting you enjoy that incredible ranch flavor with a wider array of your favorite vegetables.

Remember how butter provides that wonderful foundation, helping with browning and enhancing flavors? For those who prefer a slightly different profile or are looking for a dairy-free option, substituting butter with olive oil is a helpful swap that still yields incredibly delicious results. This simple change allows for flexibility without compromising on the golden, crispy outcome we all adore.

Now, for those who truly want to push the boundaries of crispiness and texture, prepare for a revelation! One popular variation introduces a crispy breadcrumb topping that takes these potatoes from amazing to utterly unforgettable. This addition involves a smidge more effort, but trust us, it is so well worth it for the incredible buttery soft middle, slightly chewy exteriors, and the crispy-crunchy topping.

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To create this ultimate topping, you’ll melt unsalted butter in a small skillet, then stir in panko breadcrumbs and the remainder of your ranch seasoning mix. This mixture is then spooned over the partially roasted potatoes and baked for an additional 7 minutes until golden brown on top. The result is a total grand slam, with an irresistible crunch that will have you saying, “I could just eat topping!” Don’t forget a final sprinkle of fresh Parmesan cheese for an extra layer of savory goodness, making it a true masterpiece.

Adding some aromatic red onion is another delightful customization that brings extra flavor and a slightly different texture to the dish. Diced into large wedges, rather than small slivers, the onion roasts alongside the potatoes, adding a sweet and savory note that perfectly complements the ranch. Just remember to keep the onion in its “stack” (so to speak) to prevent individual slivers from burning, ensuring beautifully caramelized results.

And if you’re a garlic enthusiast, you can amp up the garlicky goodness even further! While ranch seasoning inherently has some garlic notes, adding 2 minced garlic cloves directly to your potato and seasoning mix provides a more pronounced, nutty garlic flavor. This simple addition elevates the savory depth, making each bite even more satisfying and addictive. It’s a quick way to infuse your spuds with that irresistible aromatic punch.

Beyond the core cooking techniques discussed earlier, there are a few advanced tricks to consider for maximizing that glorious crisp. One often-overlooked secret is soaking the potatoes: after halving them, place them in a bowl and cover with cold water. Ideally, they should soak for an hour, but even letting them soak for as long as it takes your oven to preheat can make a difference. Soaking helps remove some of the starch, which directly contributes to a crispier exterior.

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Following the soak, or even if you skip it, properly drying your potatoes is absolutely paramount for crispiness. After pouring off the water and giving them a quick rinse, make sure to dry them thoroughly with paper towels or a clean, lint-free dish towel. Any residual moisture will steam the potatoes instead of allowing them to caramelize and crisp up in the oven, sabotaging your efforts for that perfect crunch.

For those truly dedicated to achieving the crispiest finish possible, here’s a pro-tip that works wonders: once your potatoes are golden brown and fork-tender, turn off the oven. Leave the potatoes inside for an additional 5-10 minutes with the oven door slightly ajar. This allows any remaining moisture to evaporate slowly, intensifying the crispness without overcooking them. It’s a simple trick that delivers incredibly satisfying results.

But what if you’re looking for an alternative cooking method to achieve that glorious crisp? The air fryer is a fantastic tool for these ranch potatoes, offering a speedy and efficient way to get them perfectly golden. Simply cook the potatoes in batches at 400°F for 15-20 minutes, flipping them halfway through. Remember not to overcrowd the basket, as proper spacing is key for that air-fried crispiness.

And for those sunny days when the grill is calling, you can even make “Grilled Ranch Potatoes!” While they’ll be less crispy and more tender, they are still absolutely delicious. Divide the seasoned potatoes into four foil packets and place them directly on a preheated grill set to medium heat. Close the grill cover and cook for 30-35 minutes until tender, turning the packets frequently, for a smoky, flavorful alternative.

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Now, let’s talk practicalities for our busy lives: can you make these ranch potatoes ahead of time? For optimum crispiness, these golden roasted potatoes are undeniably best enjoyed fresh out of the oven. The delicate, shattery crispness is at its peak right when they’re piping hot. However, life happens, and sometimes you need a little flexibility in your meal prep.

The good news is, while the potatoes themselves are best served immediately, you can certainly get a head start on the creamy ranch dressing. You can whip up the creamy ranch up to three days in advance and store it in an airtight container in the fridge. Just remember to reserve 2 tablespoons of the dry ranch seasoning specifically for tossing with the potatoes before roasting, ensuring they get their magical flavor boost.

If you do happen to have leftovers (and that’s a big “if” with these irresistible spuds!), don’t despair! Place cooled ranch roasted potatoes in an airtight container and refrigerate them for up to 3-4 days, or even up to 5 days. For the best results in maintaining some of their crispy texture, try to store them in a single layer if possible, preventing them from becoming too soft.

When it comes time to reheat, skip the microwave if you want to revive that coveted crispiness. Instead, preheat your oven to 400°F and spread the potatoes out on a baking sheet. Bake for 10-15 minutes, or until they’re heated through and, ideally, have regained some of their glorious crisp. While they might not be quite as perfect as fresh out of the oven, this method gets them pretty close!

Herbed Chicken Thighs Roasted in a Paper Bag

This recipe showcases herbed chicken thighs roasted uniquely in a paper bag. Marinated with garlic, fresh herbs, olive oil, and red wine vinegar, the chicken cooks in its own aromatic steam alongside white wine, resulting in exceptionally tender, flavorful meat with minimal fuss and easy cleanup. It’s an elegant yet simple preparation for a main course.

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Course lunch/dinner

Cuisine American

Servings 8 people

Calories 3803.2 kcal

Equipment

• 1 Large, plain brown paper bag Unwaxed and oven-safe
• 1 Roasting Pan or Baking Dish Large enough to hold the paper bag
• 1 Large Mixing Bowl For marinating the chicken
• 1 Garlic press or chef’s knife For mincing garlic
• 1 Measuring Spoons and Cups

Ingredients

  

Main

• • 8 large free ranch chicken thighs
• • 6 garlic cloves
• • 3/4 cup mixed fresh herb leaves such as thyme, sage, rosemary
• • 2 tablespoons olive oil
• • 2 tablespoons fine red wine vinegar
• • 1 tablespoon coarse salt
• • 1 teaspoon freshly ground black pepper
• • 1/4 teaspoon cayenne pepper
• • 1/2 cup good dry white wine for the baking dish

Instructions

 

• Preheat your oven to 375°F (190°C).
• Finely mince the garlic cloves and roughly chop the fresh herb leaves (thyme, sage, rosemary).
• In a large mixing bowl, combine the olive oil, red wine vinegar, coarse salt, freshly ground black pepper, and cayenne pepper. Stir in the minced garlic and chopped herbs.
• Add the chicken thighs to the herb mixture in the bowl, ensuring each piece is thoroughly coated. Marinate for at least 30 minutes at room temperature, or up to 4 hours in the refrigerator.
• Carefully open a large, plain brown paper bag (ensure it is unwaxed and oven-safe). Arrange the marinated chicken thighs in a single layer inside the bag.
• Pour the 1/2 cup of dry white wine into the bottom of a roasting pan or baking dish.
• Place the paper bag containing the chicken directly into the roasting pan with the wine.
• Fold the top of the paper bag over several times to create a tight, secure seal, trapping the steam inside.
• Place the roasting pan with the sealed paper bag into the preheated oven and roast for 45-60 minutes, or until the chicken is cooked through and fork-tender (internal temperature 175-180°F / 80-82°C).
• Carefully remove the roasting pan from the oven. Open the paper bag (watch for escaping steam) and serve the aromatic, tender chicken thighs directly from the bag or transfer to a serving platter.

Notes

1. **Paper Bag Selection**: Ensure you use a plain, unwaxed brown paper bag. Avoid bags with prints or plastic linings, as these can be unsafe in the oven. The bag creates a steamy environment, mimicking ‘en papillote,’ which locks in moisture and infuses the chicken with herb flavors. 2. **Marination**: Don’t skimp on marination time; at least 30 minutes, or ideally several hours in the refrigerator, allows the flavors to deeply penetrate the chicken. 3. **Doneness**: Chicken thighs are forgiving. Look for an internal temperature of 175-180°F (80-82°C) for optimal tenderness, especially near the bone. If you desire crispy skin, briefly remove chicken from the bag and broil for a few minutes at the end.

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One important note for planning: it’s generally not recommended to freeze these potatoes. They likely won’t thaw very well, and the texture will suffer significantly, losing that delightful crispness that makes them so special. So, enjoy them fresh, savor any leftovers with a quick reheat, but plan to make a new batch if you’re craving them beyond a few days.

The Crispiest Sweet Potato Fries Ever recipes

This recipe delivers perfectly crispy sweet potato fries using a unique egg white and flour coating. Thinly sliced sweet potatoes are seasoned, coated, and baked until golden and crunchy. It’s a healthy and delicious alternative to traditional fries, perfect as a side dish or snack.

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Total Time 1 hour hr 5 minutes mins

Course lunch/dinner

Cuisine American

Servings 4 people

Calories 412.6 kcal

Equipment

• 1 Large Mixing Bowl
• 1 Whisk
• 1 Sharp Knife or Mandoline For even slicing
• 2 Large Baking Sheets
• 1 Parchment Paper

Ingredients

  

Main

• 2 large sweet potatoes I used 1 sweet potato and 1 yam, thinly and evenly sliced
• 2 egg whites
• 3 tablespoons gluten free flour or all-purpose
• 1 tablespoon steak seasoning/rub I use Penzey’s Mitchell Street Steak Seasoning
• 1 teaspoon garlic salt

Instructions

 

• Preheat your oven to 4000F (2000C).
• Wash and peel the sweet potatoes, then slice them thinly and evenly into fry shapes, approximately 1/4-inch thick. Uniformity is crucial for even cooking.
• In a large mixing bowl, lightly whisk the egg whites until they are slightly frothy.
• Add the sliced sweet potatoes to the bowl with the egg whites and toss thoroughly to ensure each piece is evenly coated.
• In a separate shallow dish or bowl, combine the gluten-free flour (or all-purpose), steak seasoning, and garlic salt, mixing well.
• Working in batches, transfer the egg white-coated sweet potatoes to the flour mixture, tossing gently to coat each fry completely and evenly.
• Arrange the coated sweet potato fries in a single layer on large baking sheets lined with parchment paper, ensuring they do not overlap to allow for proper air circulation.
• Bake for 20 minutes, then carefully flip the fries over and continue baking for another 20-25 minutes, or until they are golden brown and crispy.
• Keep a close eye on the fries during the final baking stage to prevent burning, as oven temperatures can vary.
• Remove the crispy sweet potato fries from the oven and serve them immediately for the best texture and flavor.

Notes

For truly crispy fries, consistency is key. Slice your sweet potatoes as uniformly as possible; a mandoline is ideal for this. The egg white and flour coating creates a thin, dry barrier that helps achieve that desired crisp exterior while keeping the interior tender. Do not overcrowd your baking sheets; give the fries ample space for air circulation to prevent steaming and promote even browning. If crowded, they will steam instead of crisp. For an extra crisp texture, consider preheating your baking sheets in the oven before adding the coated fries. Serve immediately after baking for optimal crispness.

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Ultimately, whether you’re a seasoned chef or a kitchen novice, this foolproof recipe, with all its wonderful variations and advanced tips, delivers restaurant-quality results right at home. These potatoes are a crowd-pleaser, appealing to both kids and adults alike, and offer that delightful crunch on the outside while remaining tender and fluffy inside. So fire up that oven, or air fryer, or even the grill, and get ready to indulge in a dish that’s both comforting and exciting. Who knew potatoes could be this addictive, and so incredibly versatile? We did, and now you do too!