Cheesy Ranch Oven Roasted Potatoes (Print Version)
Golden potatoes crisped in the oven with ranch, cheddar, and Parmesan. Tasty, satisfying, and easy to prepare.
# Ingredients:
→ Vegetables
01 -
900 g baby potatoes or small Yukon Gold potatoes, washed and cut into bite-size pieces
→ Cheeses
02 -
120 ml grated Parmesan cheese
03 -
100 g shredded cheddar cheese
→ Seasonings
04 -
28 g ranch seasoning mix
05 -
0.5 tsp garlic powder
06 -
0.5 tsp onion powder
07 -
0.5 tsp paprika
08 -
0.25 tsp ground black pepper
09 -
0.25 tsp fine salt
→ Oils
10 -
45 ml extra virgin olive oil
→ Garnishes
11 -
15 g chopped fresh parsley (optional)
12 -
2 green onions, sliced (optional)
# Instructions:
01 -
Preheat oven to 220°C. 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 if needed for uniformity.
03 -
In a large mixing bowl, toss potatoes with olive oil until evenly coated. Add ranch seasoning mix, grated Parmesan, garlic powder, onion powder, paprika, black pepper, and salt. Mix thoroughly to ensure even distribution of seasonings.
04 -
Spread the seasoned potatoes onto the prepared baking sheet in a single, even layer ensuring space between pieces for optimal roasting.
05 -
Roast the potatoes in the preheated oven for 25–30 minutes, turning them halfway through, until golden brown and edges are crispy.
06 -
Remove the tray from the oven and evenly sprinkle shredded cheddar cheese over the 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 potatoes to a serving dish. Garnish with chopped parsley and sliced green onions if desired. Serve immediately as an appetizer or side dish.
# Notes:
01 -
For best results, ensure all potato pieces are similar in size for even roasting.