× Close

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OK Cancel

Ranch Style Hashbrown

Share this

Print Recipe


School Foodservice

Prep Time

30 Mins

Cook Time

30 Mins


Serves 50



Ranch Style Hashbrown

  • 9 pounds 8 ounces red potatoes
  • 1/2 cup olive oil
  • 1/2 cup Ranch Dressing Spice Kit

Ranch Dressing Spice Kit

  • 1/3 gram dried parsley
  • 1 3/8 ounces garlic poweder
  • 1 ounce onion powder
  • 12 grams Kosher salt
  • 4 5/8 gram black pepper


Ranch Style Hashbrown

  1. Wash potatoes thoroughly in continual, cold running water until all dirt is removed.
  2. Dice potatoes using 14mm dice kit in the large Robot Coupe.
  3. As you cut the potatoes, periodically place them in a container filled with cold water (to prevent them from browning).
  4. If stopping here, store potatoes in the walk-in cooler until ready to proceed.
  5. Drain the potatoes of water thoroughly and shake free of any excess moisture.
  6. In a large mixing bowl, toss the following together: 9 pounds 8 oounces diced & drained potatoes, 1/2 cup oil.
  7. Add 1/2 cup ranch seasoning mix and toss again until the potato wedges are evenly coated. CCP: Hold for cold service at 41° F or lower.
  8. Place seasoned potatoes on sheet pan(s) that have been coated with pan spray-ensure that they are spread evenly and are not overcrowded.
  9. Bake at 425°F until the internal temperature reaches 165°F–about 30 minutes.
  10. Remove the potato wedges from the oven and cool properly. CCP: Heat to 165° F or higher for at least 15 seconds CCP: Cool to 41° F or lower within 4 hours.
  11. When cooled, place 9.5 pounds of potatoes into each 2″ hotel pan.
  12. Place lid(s) on pan(s), label them properly and wrap with plastic wrap.

Each pan will provide 50 (3 ounce) servings

Ranch Dressing Spice Kit

  1. Combine spices thoroughly in a mixing bowl by stirring with a whisk
  2. Place 3 ounces of spice mixture into each baggie to be sent to schools
  3. Label and date each baggie appropriately.

Each spice kit will make 1 gallon of Ranch Salad Dressing.




Leave a review

Enter your name. This will be displayed when your review is posted.

Enter your email. This will not be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Be the first to review this recipe.

Recipe By: Weld County School District 6 Nutrition Services

Visit Website

Nutrition Facts Per Serving







Vitamin C








Weekly Potato Recipe

Get one delicious, potato recipe delivered to you each week. You’ll always have new, tasty ideas to surprise and delight your family and friends—even on a busy weeknight.

Sign Up