Cheesy Ranch Roasted Potatoes (Print Version)
# Ingredients:
→ Potato Base
01 -
4 large russet potatoes, scrubbed and cut into bite-sized chunks
02 -
1/4 cup olive oil
03 -
1 packet ranch seasoning mix
04 -
Salt and pepper to taste
→ Cheesy Topping
05 -
1 cup shredded cheddar cheese
06 -
1/4 cup grated Parmesan cheese
→ Garnish
07 -
2 tablespoons fresh parsley, roughly chopped
# Instructions:
01 -
Crank your oven to 400°F and grab a baking sheet. Line it with parchment paper so your cheesy potatoes don't stick (trust me, you'll thank me later).
02 -
Toss your potato chunks in a big bowl with the olive oil until they're nice and slick. Sprinkle that ranch packet all over and add a pinch of salt and pepper. Get your hands in there and mix it all up so every piece gets coated with that ranchy goodness.
03 -
Spread those potatoes out on your baking sheet - give them some breathing room so they get crispy instead of steaming. Pop them in the oven for about 25-30 minutes, but halfway through, give the pan a good shake or flip them with a spatula. You want those edges golden and crunchy.
04 -
Once your potatoes are looking crispy and smelling amazing, take the pan out and shower them with both cheeses. Back into the oven they go for another 5 minutes or until that cheese gets all melty and starts to bubble around the edges.
05 -
Scoop those cheesy ranch potatoes into a serving dish while they're still hot. If you're feeling fancy, sprinkle some fresh parsley on top for a pop of color and fresh flavor. Dig in while they're still piping hot!
# Notes:
01 -
For a heartier version, try sprinkling some crispy bacon bits over the top before serving.
02 -
Feel free to swap the cheddar for pepper jack, mozzarella, or your favorite cheese blend.
03 -
These potatoes reheat surprisingly well in an air fryer or hot oven if you have leftovers.