These Shake and Bake Potatoes are crispy on the outside, fluffy on the inside, and loaded with addictive ranch flavors. It’s the ultimate kid-friendly and crowd-pleasing side dish to pair with almost anything!
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If you didn’t grow up on Shake ’n Bake, let me catch you up: this classic boxed seasoned coating mix is designed to make meals (usually pork chops or chicken) much easier and crispier. Just shake the meat in the bag with the seasoned coating mix, bake it in the oven, and boom—crispy magic with no deep-frying needed.
I love the crispy crunch and time-saving techniques so much that I couldn’t just reserve them for meat. And so, this recipe for Shake and Bake Potatoes was born!
They have everything you could want in a roasted potato: golden and crispy on the outside, tender and fluffy inside, and bursting with bold flavors. In this case, a blend of ranch seasoning and paprika brings the irresistible flavor, while breadcrumbs bring the crunch.
Best of all, these potatoes skip the stress. There’s no parboiling or flipping each potato one by one—just a little chopping and shaking, then into the oven they go. Whether you serve them as a shareable snack with dips or as a cozy side dish with your favorite mains, they’re always a hit.
Ingredient Notes
- Russet potatoes – Russets are the MVPs here because their high starch content gives them a delicious crispy outside and tender inside. Yukon Gold potatoes work well as a substitute. Remember to chop the potatoes into roughly 1-inch chunks for even cooking.
- Oil – A light coating of oil helps the coating stick and encourages the outside to turn golden brown. I use olive oil, but avocado, canola, grapeseed, or vegetable oil all work well.
- Breadcrumbs – These give the potatoes their signature crunchy “Shake ‘n Bake” crust. You can use regular breadcrumbs, panko breadcrumbs, or a mix of both! Swap in gluten-free breadcrumbs or crushed gluten-free crackers if needed.
- Ranch seasoning – This is where that familiar tangy-zesty flavor comes in. A store-bought dry ranch seasoning or dry ranch dressing packet works perfectly fine here. Or, swap in some of my homemade ranch seasoning.
- Seasoning salt – Just a pinch balances the rest of the flavors. If you don’t have seasoning salt, make a DIY version by mixing coarse salt, pepper, paprika, garlic powder, onion powder, and a pinch of cayenne pepper together.
- Paprika
- Black pepper
How To Make It
Step 1
Shake
- Place the potatoes in a large bowl or ziplock bag, drizzle with olive oil, and toss until coated evenly.
- Whisk the breadcrumbs and seasonings together in a small bowl, then add this mixture to the bowl (or bag) of potatoes.
- Stir well or shake the bag until the potatoes are coated.
Step 2
Bake
- Spread the potatoes in an even layer on a baking sheet.
- Bake until the potatoes are golden and crispy.
Tips and Tricks
- To peel or not to peel? Totally up to you! That said, I’ve found the breadcrumb coating clings a bit better to peeled potatoes, giving you a smoother, more even crust. If you’re after maximum crispness and uniform texture, peeling is the way to go.
- Soaking the potatoes in cold water for 30 minutes is optional but definitely helpful. The water removes the excess starch to yield extra crispy roasted potatoes. Just make sure to dry the soaked potatoes before coating, since moisture is the enemy of crispiness.
- To air fry ranch potatoes instead, cook the coated potatoes at 400°F for 20 to 25 minutes, shaking the basket once halfway through. Air fry the potatoes in two batches if they’re overcrowded in the basket.
Variations
Half the fun of making these crispy ranch-roasted potatoes is playing around with their flavors! Here are some delicious ways to customize this recipe:
- Mix and match the seasonings – If roasted potatoes with ranch seasoning isn’t your thing, try taco, Cajun, or Italian seasoning instead.
- Sub in sweet potatoes – They’ll be softer and slightly caramelized but SO tasty with the DIY shake and bake coating.
- Finish with cheese – Sprinkle freshly grated parmesan or shredded cheddar over the potatoes during the last 10 minutes of baking for an extra crispy and cheesy finish.
Serving Suggestions
I love pairing these shake and bake ranch potatoes with equally nostalgic main dishes, like sloppy joes, meatloaf, and, of course, my Homemade Shake and Bake Pork Chops. Add a side of glazed stovetop carrots or corn on the cob, and it’s the kind of meal that makes you feel like a kid again!
But these spuds don’t just make a killer shake and bake side dish—they’re also perfect as a shareable snack. Arrange them on a platter with toothpicks and a few dips, such as ranch dressing, sriracha mayo, or any of these 30+ Sauces for Potatoes.
Storing
If you’re planning ahead, you can chop the potatoes up to a day in advance and store them in a bowl of cold water in the fridge. Drain and dry them well before coating.
Got leftovers? Store them in an airtight container in the fridge for up to 3 days.
To reheat, warm the potatoes in a 400°F oven or air fryer for 8 to 10 minutes to make them crispy again.
Erin’s Wine Pairings for Shake ‘n Bake Potatoes
Whether you’re serving these crispy roasted potatoes as an appetizer with dips or as a side dish with dinner, the right wine can make each bite feel extra special. Here are a few options that pair well:
- A smooth, medium-bodied Chardonnay or bright and zippy Sauvignon Blanc is a natural match if you’re dipping your potatoes in something tangy or creamy.
- A crisp, refreshing Rosé balances the salt and spice.
- If you’re more of a red wine drinker, a light-bodied Pinot Noir is your best bet, especially if you’re pairing the potatoes with meaty mains.
More potato side dishes
Did you make these shake and bake potatoes?
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Full Recipe
Shake and Bake Potatoes
Ingredients
- 2 pounds russet potatoes (peeled and cut into 3/4” cubes (about 4 medium potatoes))
- 3/4 cup bread crumbs
- ¼ cup olive oil (or vegetable oil)
- 2 Tbsp ranch seasoning
- 1 1/2 teaspoons seasoning salt
- 1 1/2 teaspoons paprika
- Pinch of black pepper
Instructions
- Preheat your oven to 425 degrees F.
- Place potatoes in a large bowl or gallon-size bag and drizzle with olive oil. Toss or stir well until potatoes are coated with the oil.
- Add the remaining ingredients to a small bowl and whisk to combine.
- Add dry ingredients to potatoes. Shake in the bag or stir in the bowl until all potatoes are coated with the seasoning mix.
- Spread the potatoes out in an even, single layer on a baking sheet.
- Bake for about 45 minutes, tossing every 15 minutes, until the potatoes are crispy.
Notes
- If you’re planning ahead, you can chop the potatoes up to a day in advance and store them in a bowl of cold water in the fridge. Drain and dry them well before coating.
- Got leftovers? Store them in an airtight container in the fridge for up to 3 days.
- To reheat, warm the potatoes in a 400°F oven or air fryer for 8 to 10 minutes to make them crispy again.
- Mix and match the seasonings – If roasted potatoes with ranch seasoning isn’t your thing, try taco, Cajun, or Italian seasoning instead.
- Sub in sweet potatoes – They’ll be softer and slightly caramelized but SO tasty with the DIY shake and bake coating.
- Finish with cheese – Sprinkle freshly grated parmesan or shredded cheddar over the potatoes during the last 10 minutes of baking for an extra crispy and cheesy finish.
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