Cheesy Ranch Oven Potatoes (Print Version)
# Ingredients:
→ Vegetables
01 -
2 pounds baby potatoes or small Yukon Gold potatoes, washed and cut into bite-size pieces
→ Cheeses
02 -
½ cup grated Parmesan cheese
03 -
3.5 ounces shredded cheddar cheese
→ Seasonings
04 -
1 ounce ranch seasoning mix
05 -
½ teaspoon garlic powder
06 -
½ teaspoon onion powder
07 -
½ teaspoon paprika
08 -
¼ teaspoon ground black pepper
09 -
¼ teaspoon fine salt
→ Oils
10 -
3 tablespoons extra virgin olive oil
→ Garnishes
11 -
1 tablespoon chopped fresh parsley (optional)
12 -
2 green onions, sliced (optional)
# Instructions:
01 -
Preheat the oven to 430°F. Line a large baking sheet with parchment paper.
02 -
Clean potatoes thoroughly and cut any larger potatoes into evenly-sized bite-sized pieces. Smaller potatoes may be halved to ensure uniformity.
03 -
In a large mixing bowl, coat the potatoes evenly with olive oil. Add the ranch seasoning mix, grated Parmesan, garlic powder, onion powder, paprika, black pepper, and salt. Mix thoroughly to distribute the seasonings evenly.
04 -
Spread the seasoned potatoes in a single, even layer on the prepared baking sheet, leaving space between pieces to promote optimal roasting.
05 -
Roast the potatoes in the preheated oven for 25 to 30 minutes, turning halfway through, until golden brown with crispy edges.
06 -
Remove the tray from the oven and evenly sprinkle shredded cheddar cheese over the hot potatoes.
07 -
Return the tray to the oven and bake for an additional 5 minutes or until the cheese is fully melted and bubbling.
08 -
Transfer the potatoes to a serving dish. Garnish with chopped parsley and sliced green onions if desired. Serve immediately as an appetizer or side.
# Notes:
01 -
For even cooking, ensure that potatoes are cut into uniform sizes to roast consistently.