Name: Cheesy Ranch Oven Roasted Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 lbs baby potatoes (or Yukon gold/red), cut into bite-sized chunks; 2–3 tbsp olive oil; 1 packet ranch seasoning mix (1 oz); 1½ cups shredded cheddar cheese (or cheese blend); 2 tbsp chopped fresh parsley or green onions (optional, for garnish); Salt & pepper to taste

If there’s one side dish I always count on to steal the show, it’s these Cheesy Ranch Oven Roasted Potatoes. With their crispy edges, gooey cheese topping, and ranch-seasoned goodness, they’re the kind of comfort food I crave whether it’s a weeknight dinner or a weekend gathering. Easy to prep and even easier to devour, this recipe is a true crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 lbs baby potatoes (or Yukon gold/red), cut into bite-sized chunks

2–3 tbsp olive oil

1 packet ranch seasoning mix (1 oz)

1½ cups shredded cheddar cheese (or cheese blend)

2 tbsp chopped fresh parsley or green onions (optional, for garnish)

Salt & pepper to taste

Directions

I preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil for easier cleanup.

In a large bowl, I toss the potato chunks with olive oil, ranch seasoning, and a pinch of salt and pepper until everything’s evenly coated.

I spread the potatoes out on the baking sheet in a single layer so they roast evenly.

I roast the potatoes for 25–30 minutes, flipping once halfway through until they’re golden brown and fork-tender.

Once roasted, I sprinkle the shredded cheese evenly over the potatoes and pop them back in the oven for 5–7 minutes, just until the cheese melts and bubbles.

I finish things off with chopped parsley or green onions for a fresh touch and serve them hot.

Servings and timing

This recipe makes about 4–6 servings, depending on portion size. From prep to finish, it takes approximately 40 minutes—10 minutes for prep and 30 minutes for roasting.

Variations

Spicy Kick: I like to add crushed red pepper flakes or diced jalapeños for a spicy version.

Loaded Style: I sometimes add cooked crumbled bacon and a dollop of sour cream for a loaded potato twist.

Different Cheese: I swap cheddar for Monterey Jack, pepper jack, or a Mexican blend depending on what I’m craving.

Garlic Ranch: A little minced garlic or garlic powder mixed in with the ranch seasoning gives it extra depth.

Vegan Option: I use vegan cheese shreds and plant-based ranch seasoning to keep it dairy-free.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I spread them on a baking sheet and pop them into a 375°F (190°C) oven for about 10–12 minutes until hot and crispy again. Microwaving works too, but I lose some crispiness that way.

FAQs

What kind of potatoes work best for this recipe?

I usually go for baby potatoes, Yukon gold, or red potatoes because they roast up tender and flavorful. Russets can work too but may need a bit more oil.

Can I make this ahead of time?

Yes! I roast the potatoes ahead and reheat them with cheese just before serving so they stay fresh and melty.

Is ranch seasoning gluten-free?

Most store-bought ranch seasoning mixes are gluten-free, but I always double-check the label to be sure.

Can I use frozen potatoes?

I prefer fresh for the best texture, but frozen diced potatoes can work in a pinch—just expect them to be a bit softer.

How do I make it crispier?

For crispier results, I avoid overcrowding the pan and make sure the potatoes are in a single layer. I sometimes even roast them a few minutes longer before adding the cheese.

Conclusion

These Cheesy Ranch Oven Roasted Potatoes hit all the right notes: crispy, cheesy, tangy, and utterly addictive. They’re quick to make, super flexible, and always a hit at the table. Whether I’m feeding family or impressing guests, I keep this recipe in heavy rotation—and once you try it, I think it’ll become a favorite for you too.

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