Cheesy Ranch Oven Roasted Potatoes with Parmesan and Cheddar (Print version)
Crispy roasted potatoes tossed with ranch seasoning, Parmesan, and cheddar for an easy oven side dish with golden edges and melty cheese.
# Ingredients:
For the potatoes
01 -
2 lb (900 g) baby Yukon Gold potatoes, halved or quartered into bite-size pieces
02 -
3 tablespoons (45 ml) olive oil
03 -
1 oz (28 g) gluten-free dry ranch seasoning mix
04 -
1/2 cup (45 g) freshly grated Parmesan cheese
05 -
1/2 teaspoon garlic powder
06 -
1/2 teaspoon onion powder
07 -
1/2 teaspoon paprika
08 -
1/4 teaspoon black pepper
09 -
1/4 teaspoon fine salt, plus more to taste
For finishing
10 -
1 cup (115 g) shredded sharp cheddar cheese
11 -
2 tablespoons chopped fresh parsley
12 -
2 green onions, thinly sliced, optional
13 -
Sour cream or ranch dip, optional for serving
# Instructions:
01 -
Preheat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper.
02 -
Scrub the potatoes and cut them into even bite-size pieces. Pat them very dry with a clean towel.
03 -
In a large bowl, toss the potatoes with olive oil, ranch seasoning, Parmesan, garlic powder, onion powder, paprika, black pepper, and salt until evenly coated.
04 -
Spread the potatoes in a single layer on the baking sheet, cut sides down where possible. Roast for 25-30 minutes, flipping halfway, until browned at the edges and fork-tender in the center.
05 -
Sprinkle cheddar evenly over the hot potatoes. Return the pan to the oven for 5 minutes, or until the cheese is melted and lightly bubbly.
06 -
Top with parsley and green onions if using. Serve hot with sour cream or ranch dip if desired.
# Good to know:
01 -
Use a large sheet pan so the potatoes roast instead of steam.
02 -
Add cheddar only at the end so it melts without burning.
03 -
Nutrition is an estimate per serving.