Description

Cheesy Ranch Oven Roasted Potatoes are crispy on the outside, fluffy on the inside, and coated in bold ranch seasoning with melted, golden

cheese. This dish is simple, crowd-pleasing, and perfect as a side for grilled meats, burgers, or even breakfast plates.

Ingredients

• 900 g (2 lbs) baby potatoes or Yukon Gold potatoes

• 3 tablespoons olive oil

• 1 packet (about 28 g) ranch seasoning mix
  or homemade ranch blend: garlic powder, onion powder, dried parsley, dried dill, salt, black pepper

• ½ teaspoon smoked paprika (optional)

• 1 cup shredded cheddar cheese

• ½ cup shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

• Sour cream or ranch dressing for serving (optional)

Instructions

Description

Cheesy Ranch Oven Roasted Potatoes are crispy on the outside, fluffy on the inside, and coated in bold ranch seasoning with melted, golden

cheese. This dish is simple, crowd-pleasing, and perfect as a side for grilled meats, burgers, or even breakfast plates.

Ingredients

• 900 g (2 lbs) baby potatoes or Yukon Gold potatoes

• 3 tablespoons olive oil

• 1 packet (about 28 g) ranch seasoning mix
  or homemade ranch blend: garlic powder, onion powder, dried parsley, dried dill, salt, black pepper

• ½ teaspoon smoked paprika (optional)

• 1 cup shredded cheddar cheese

• ½ cup shredded mozzarella cheese

• 2 tablespoons grated Parmesan cheese

• Fresh parsley, chopped (for garnish)

• Sour cream or ranch dressing for serving (optional)

Instructions

Step 1: Prepare the Potatoes

1. Preheat the oven to 200°C (400°F).

2. Wash and dry the potatoes thoroughly.

3. If using baby potatoes, cut them in half. If larger, cut into evenly sized chunks to ensure uniform cooking.

Step 2: Season

1. Place potatoes in a large mixing bowl.

2. Drizzle with olive oil and toss to coat evenly.

3. Sprinkle ranch seasoning and smoked paprika over the potatoes.

4. Toss again until every piece is well coated.

Step 3: Roast

1. Line a baking sheet with parchment paper or lightly grease it.

2. Spread the potatoes in a single layer, cut side down for better crisping.

3. Roast for 30–35 minutes, flipping halfway through, until golden brown and fork-tender.

For extra crispiness, broil for 2–3 minutes at the end.

Step 4: Add Cheese

1. Remove the potatoes from the oven.

2. Sprinkle cheddar, mozzarella, and Parmesan evenly over the hot potatoes.

3. Return to the oven for 5–7 minutes until the cheese is melted and bubbly.

Step 5: Garnish and Serve

1. Remove from oven and let cool slightly.

2. Sprinkle with fresh parsley.

3. Serve hot with sour cream or extra ranch dressing.

Tips

• Do not overcrowd the pan; spacing helps potatoes crisp properly.

• For extra crunch, soak cut potatoes in cold water for 30 minutes, then dry completely before seasoning.

• Add crispy bacon bits or green onions for additional flavor.

• Use freshly shredded cheese for better melting texture.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheat in the oven at 180°C (350°F) for 10–12 minutes to restore crispiness. Avoid microwaving if possible.

This dish delivers a perfect balance of crispy roasted potatoes, bold ranch flavor, and rich melted cheese — simple ingredients, big comfort

energy.