Here’s a crispy, cheesy, flavorful Cheesy Ranch Potatoes recipe—perfect as a side dish for any meal. 🥔🧀
Cheesy Ranch Potatoes (Serves 4–6)
Ingredients
- 2 lbs (about 6–7) small red or Yukon gold potatoes, quartered
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- ½ tsp black pepper
- 1 packet (1 oz) ranch seasoning mix
- 1½ cups shredded cheddar cheese
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1. Prep and roast potatoes
- Preheat oven to 400°F (200°C).
- In a large bowl, toss quartered potatoes with olive oil, garlic powder, onion powder, paprika, salt, pepper, and ranch seasoning until evenly coated.
- Spread potatoes in a single layer on a baking sheet.
- Roast 25–30 minutes, turning halfway, until potatoes are golden and tender.
2. Add cheese
- Remove potatoes from oven.
- Sprinkle shredded cheddar evenly over the potatoes.
- Return to oven 3–5 minutes, or until cheese melts and is bubbly.
3. Serve
- Garnish with fresh parsley if desired.
- Serve immediately while hot and cheesy.
Tips
- Crispier potatoes: Soak cut potatoes in cold water 15–30 minutes before roasting, then pat dry.
- Extra flavor: Mix in cooked bacon bits or green onions after roasting.
- Cheese variations: Monterey Jack, Colby Jack, or Pepper Jack works well.
Variations
- Slow cooker version: Toss potatoes with ranch seasoning, cook on low 4 hours, sprinkle cheese in last 15 minutes.
- Spicy: Add ¼ tsp cayenne or chili powder to the seasoning mix.
- Loaded potatoes: Top with sour cream, bacon, and extra cheese for a loaded side.
I can also give a super-easy sheet pan version that uses pre-cooked frozen potatoes for a 20-minute cheat version.
Do you want me to do that?
