Cheesy Ranch Oven Potatoes (Printable Version)
Cheesy ranch potatoes, crisped up in the oven. They're easy, craveable, and work with any meal.
# What You'll Need:
→ Potato Base
01 -
Salt and pepper, for tossing at the end
02 -
1 packet ranch mix
03 -
1/4 cup olive oil
04 -
4 big russet potatoes, cleaned and chopped into small pieces
→ Cheesy Topping
05 -
1/4 cup grated Parmesan
06 -
1 cup cheddar, shredded
→ Garnish
07 -
2 tablespoons chopped-up fresh parsley
# Steps to Follow:
01 -
Spoon those hot, cheesy taters into your favorite dish. Scatter parsley over them if you like a fresh finish. These are best when they're steamy, so eat right away.
02 -
Pull the pan out once the potatoes are crisp and tasty-smelling. Toss both cheeses over the top. Slide them back in for about 5 minutes. You want the cheese gooey and a little bubbly.
03 -
Spread your spuds on the lined baking tray—no crowding, you want crispiness. Let them roast 25 to 30 minutes. Flip or shake halfway through, so the outsides catch some golden color.
04 -
In a big bowl, pour the oil over the potato pieces. Sprinkle ranch mix, then salt and pepper. Toss everything around so every chunk gets hit with that flavor.
05 -
Fire up your oven to 400°F and line a baking tray with parchment. The potatoes won’t stick, and cleanup is a breeze.
# Additional Notes:
01 -
More filling? Sprinkle some bacon bits over the finished potatoes.
02 -
Switch out cheddar for mozzarella, pepper jack, or whatever melty cheese you love.
03 -
If you've got leftovers, heat them up in the oven or toss them in the air fryer to get them crispy again.