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These cheesy ranch oven roasted potatoes make for a flavorful and easy side dish that pairs well with almost any meal. Crispy on the outside and tender inside, they bring together the comforting taste of roasted potatoes with the savory punch of ranch seasoning and melted cheese. This recipe has quickly become a weeknight favorite for me because it feels indulgent but is simple to throw together.
I first made this dish on a casual family dinner night, and it instantly became the side everyone asks me to make again. The combination of ranch and cheese hits all the right flavor notes.
Ingredients
- Baby potatoes or small Yukon Gold potatoes: these roast evenly and stay creamy inside; choose firm, smooth-skinned potatoes for best results
- Grated Parmesan cheese: adds a nutty, salty kick; fresh grating gives more flavor than pre-shredded bags
- Shredded cheddar cheese: brings melty richness with a sharp bite; use sharp cheddar for more depth
- Ranch seasoning mix: a quick way to add all the classic ranch flavors like dill, garlic, and onion without extra work
- Garlic powder: enhances savory notes and deepens the flavor
- Onion powder: adds subtle sweetness and aromatics
- Paprika: contributes mild smokiness and vibrant color; try sweet or smoked paprika based on your preference
- Ground black pepper: brings gentle heat and sharpness
- Fine salt: essential to balance and heighten all flavors
- Extra virgin olive oil: helps potatoes crisp up beautifully and adds fruitiness
- Chopped fresh parsley and sliced green onions (optional): fresh garnishes that brighten the dish
Step-by-Step Instructions
- Scoop One Prepare the Oven and Pan:
- Preheat your oven to 220 degrees Celsius. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Scoop Two Cut the Potatoes:
- Wash the baby potatoes thoroughly. If you have larger ones, cut them into evenly sized bite-sized pieces so they cook uniformly. Smaller potatoes can be halved.
- Scoop Three Season the Potatoes:
- In a large bowl, toss the potatoes with olive oil until every piece is coated. Sprinkle in the ranch seasoning, grated Parmesan, garlic powder, onion powder, paprika, black pepper, and salt. Mix all seasonings thoroughly to coat every potato piece evenly.
- Scoop Four Arrange for Roasting:
- Spread the seasoned potatoes out in a single layer on the baking sheet. Make sure there’s space between the potatoes. Crowding them will steam the potatoes instead of roasting them and you want crispy edges.
- Scoop Five Roast the Potatoes:
- Place the sheet in the preheated oven and roast for 25 to 30 minutes. Halfway through, use a spatula to turn the potatoes to promote even browning. They should be golden and crisp on the edges when done.
- Scoop Six Add the Cheddar Cheese:
- Remove the tray from the oven and sprinkle shredded cheddar cheese evenly over the hot potatoes. Return the tray to the oven for another 5 minutes so the cheese melts fully and gets bubbling.
- Scoop Seven Garnish and Serve:
- Transfer the cheesy potatoes to a serving dish. Top with freshly chopped parsley and sliced green onions for a fresh finish if you like. Serve immediately while warm and gooey.
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I love the way the ranch seasoning elevates this recipe into something instantly craveable. One family dinner, my kids practically fought over the last potato. It’s one of those simple dishes that feels special without extra effort.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven at 180 degrees Celsius to crisp them back up rather than microwave which can soften the edges.
Ingredient Substitutions
You can swap baby potatoes for regular Yukon Gold or red potatoes but cut them evenly. If you do not have ranch seasoning, mix dried dill, garlic powder, onion powder, and a touch of salt to replicate the flavor. For cheese, mozzarella or Monterey Jack work well as melty substitutes.
Serving Suggestions
These potatoes make a great side for grilled chicken, steak, or roasted vegetables. They also work as a hearty appetizer served with a cool ranch dip or sour cream on the side.
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Frequently Asked Questions
- → What type of potatoes work best?
Baby potatoes or small Yukon Gold are ideal due to their size and creamy texture, roasting evenly and absorbing flavors well.
- → Can I substitute the cheeses?
Yes, Parmesan adds a nutty crust, while cheddar offers meltiness. You can try other hard cheeses like Asiago or softer options like mozzarella.
- → How do I get crispy edges on the potatoes?
Ensure potatoes are cut evenly, coated well with oil, and spaced apart on the baking sheet to allow air circulation for crisping.
- → Is there a way to make it less spicy?
Adjust or omit paprika and black pepper to reduce heat without losing flavor complexity from the ranch seasoning.
- → Can I prepare this ahead of time?
You can season and toss the potatoes the day before, but it’s best to roast and add cheese just before serving for freshness.