There’s something magical about the smell of potatoes sizzling in a skillet when the leaves start to turn and the air gets crisp. One Pan Ranch Potato Skillet is more than just a quick comfort dish, it’s a go-to weeknight dinner that checks all the boxes: fast, flavorful, family-friendly, and cooked in just one pan.
This recipe brings me right back to evenings in my grandmother’s kitchen. She didn’t fuss with complicated meals, but everything she made was full of flavor and heart. Her crispy skillet potatoes were legendary, golden on the outside, tender on the inside, and seasoned with simple ingredients that spoke volumes. Inspired by those memories and my years cooking across bistros and food stalls, I gave her classic a twist with creamy ranch seasoning and seasonal vegetables to make it even more crave-worthy.
This One Pan Ranch Potato Skillet has become a community favorite on Fresh Leaf Recipes because it’s hearty enough to stand alone but versatile enough to pair with anything. Whether you’re feeding a hungry family, prepping meals for the week, or just want a dish that warms your soul with every bite, this one’s for you.
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One Pan Ranch Potato Skillet
- Total Time: 30 minutes
- Yield: 4 servings
Description
This one-pan wonder combines crispy baby potatoes with ranch-seasoned veggies and melted cheese. It’s cozy, quick, and perfect for weeknights, meal prep, or family dinners.
Ingredients
- 1½ pounds baby potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 packet dry ranch seasoning mix
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, chopped
- 1 small red onion, sliced
- ½ cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons chopped parsley
- Optional: Cooked shredded chicken or turkey
- Optional: Halal smoked sausage slices
- Optional: Cooked chickpeas
Instructions
- Wash and halve the baby potatoes. Pat them dry.
- Heat olive oil and butter in a large skillet over medium heat. Add potatoes cut-side down and sear undisturbed for 5–7 minutes until golden.
- Sprinkle garlic powder, onion powder, ranch seasoning, paprika, salt, and pepper. Stir to coat.
- Add corn, bell pepper, and red onion. Cook for 8–10 minutes until tender and caramelized.
- Top with shredded cheese. Turn off heat, cover skillet, and let cheese melt in steam.
- Garnish with chopped parsley and serve straight from the pan.
Notes
Use a cast iron skillet for the best crisp. Avoid overcrowding the pan, cook in batches if needed. Great with added protein like shredded chicken, smoked sausage, or chickpeas.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients List: What You’ll Need
Main Ingredients:
- 1½ pounds baby potatoes, halved
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 packet dry ranch seasoning mix
- ½ teaspoon paprika
- Salt and pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 bell pepper, chopped
- 1 small red onion, sliced
- ½ cup shredded cheese (cheddar or Monterey Jack)
- 2 tablespoons chopped parsley
Optional Add-Ins:
- Cooked shredded chicken or turkey
- Halal smoked sausage slices
- Cooked chickpeas for a vegetarian boost
Pro tip: Always choose waxy baby potatoes or fingerlings, they hold their shape and crisp up beautifully in a skillet.
Step-by-Step Instructions
- Prep the Potatoes:
Wash and halve the baby potatoes. Pat them dry, this is key to getting that golden crust. - Cook the Base:
Heat the olive oil and butter in a large skillet over medium heat. Once hot, add the potatoes cut-side down and let them sear undisturbed for about 5–7 minutes until deeply golden. - Season and Toss:
Sprinkle in the garlic powder, onion powder, ranch seasoning, paprika, and a generous pinch of salt and pepper. Stir to coat the potatoes evenly. - Add the Veggies:
Toss in the corn, bell pepper, and red onion. Stir and cook for another 8–10 minutes until everything is tender and caramelized. - Top with Cheese:
Once the potatoes are fork-tender, sprinkle cheese over the top. Turn off the heat, cover the skillet, and let the residual steam melt the cheese. - Finish and Serve:
Garnish with chopped parsley and serve straight from the pan.
Tips for Skillet Success
- Use a Cast Iron Skillet: If you have one, now’s the time. Cast iron gives unbeatable crisping power to those potatoes.
- Don’t Crowd the Pan: Give the potatoes room to brown. If your skillet is small, cook in batches.
- Add Protein: Leftover Juicy Baked Chicken Bites work beautifully here. Just stir them in with the veggies.
For a more indulgent twist, you could even serve this with a side like Neiman Marcus Chicken Casserole for the ultimate comfort meal.
Tasty Variations to Try
Gluten-Free:
This dish is naturally gluten-free, just double-check your ranch seasoning packet or make your own with dried herbs and spices.
With a Kick:
Add crushed red pepper flakes or diced jalapeño to spice things up.
Add a Crunch:
Top the final dish with crispy onions or crushed pita chips for texture. Bonus points if you use leftovers from Pumpkin Hummus with Pita Chips.
Make It Brunchy:
Crack a few eggs on top, cover, and let them cook gently in the steam until set. Serve with toast for a satisfying breakfast-for-dinner vibe.
Serving Suggestions
This dish shines on its own, but if you’re planning a cozy meal or holiday spread, consider pairing it with:
- A fresh green salad or cucumber yogurt dip
- A bowl of Tomato Soup Grilled Cheese Casserole
- Roasted seasonal veggies or stuffed mushrooms
And don’t forget dessert, Eggless Brownie Recipes are a crowd-pleasing way to end on a sweet note.
How to Store & Reheat Leftovers
Storage:
Place cooled leftovers in an airtight container. Store in the fridge for up to 4 days.
Reheating:
- Skillet: Best option, just reheat over medium-low until warmed through.
- Oven: Spread on a baking sheet and warm at 350°F for 10–12 minutes.
- Microwave: Quick fix, just know it may lose a little crispiness.
Freezing:
You can freeze it, though texture may soften. For best results, freeze before adding cheese and add it fresh when reheating.
FAQs About One Pan Ranch Potato Skillet
What type of potatoes works best?
Waxy potatoes like baby reds or fingerlings hold their shape and develop the crispiest texture.
Can I make this ahead of time?
Yes! Cook the potatoes and veggies ahead. Reheat in a skillet and add cheese just before serving.
Is this recipe good for meal prep?
Absolutely. It keeps well and reheats easily. Add a protein like One Pan Chicken and Chorizo for a more balanced meal.
Can I use homemade ranch seasoning?
Yes! Mix dried dill, parsley, garlic powder, onion powder, salt, and pepper to taste.
Why You’ll Love This Skillet Dinner
There’s a reason readers keep coming back to this One Pan Ranch Potato Skillet: it’s cozy, it’s quick, and it’s endlessly flexible. It’s the type of dish that works for everything from solo dinners to holiday potlucks. You can make it with what’s in your pantry, dress it up with leftovers, or pair it with seasonal mains like Spicy Ramen Lasagna for a fun fall spread.
If you’re craving something warm, golden, and easy to clean up after, this skillet is your answer.