Ranch Potatoes

Ranch potatoes have become a favorite, whole30 approved staple in our house. They’re quick and easy and a great way to feed a crowd. Plus, they reheat really well, too. We eat these with grilled chicken, hamburgers, even with eggs for breakfast. You can tag your photo #EmilysRanchPotatos so others can see the yumminess!

I hope you guys enjoy this recipe! If you make it and post a photo to Instagram tag me! Tag me in your actual photo and use the hashtag #EmilyEatsRealFoodRecipe. I love seeing the creations you come up with from my recipes.

5.0 from 2 reviews
Ranch Potatoes
Prep time: 
Cook time: 
Total time: 
  • 5 cups of chopped potatoes (brown or red work!)
  • A generous drizzle of avocado oil
  • 2 Teaspoons of House Seasoning (a few posts back)
  • 2 Teaspoons of dried dill
  • 1 Teaspoon of dried mustard
  1. Heat oven to 400*.
  2. In a medium bowl drizzle oil over chopped potatoes.
  3. Sprinkle seasonings on top.
  4. Stir well to coat from the bottom up.
  5. Line a large cookie sheet with parchment paper or spray pan with cooking spray. (Get some parchment paper. It'll be your new BFF.)
  6. Cook potatoes for 30 minutes or until they just start to brown. (Stir at the half-way point.)
  7. ENJOY!!


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