Name: Cheesy Ranch Oven Roasted Potatoes Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds baby potatoes, halved; 1 packet (1 ounce) ranch dressing mix; 3 tablespoons olive oil; 1 teaspoon garlic powder; ½ teaspoon black pepper; ¼ teaspoon salt; 1 cup shredded cheddar cheese; 2 tablespoons chopped fresh chives (optional for garnish)

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Introduction

Cheesy Ranch Oven Roasted Potatoes are the perfect combination of crispy, golden baby potatoes coated in flavorful ranch seasoning and topped with melted cheddar cheese. This dish is a comforting and hearty side that works wonderfully for weeknight dinners, barbecues, or casual get-togethers.

The image shows a white oval dish filled with round, golden-brown roasted potato slices. Each potato slice is thick, about two layers high, with crispy edges and a soft inside. The surface of the potatoes has a slightly crunchy texture with some charred spots, giving a mix of yellow and dark brown colors. Small green herb leaves are scattered evenly on top, adding a fresh contrast. The dish sits on a white marbled surface, and the warm lighting brings out the rich colors of the potatoes. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds baby potatoes, halved
1 cup shredded cheddar cheese
1 packet (1 ounce) ranch dressing mix
3 tablespoons olive oil
1 teaspoon garlic powder
½ teaspoon black pepper
¼ teaspoon salt
2 tablespoons chopped fresh chives (optional for garnish)

Instructions

Step 1: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper if you want easier cleanup.
Step 2: In a mixing bowl, whisk together olive oil, ranch dressing mix, garlic powder, black pepper, and salt until well combined.
Step 3: Add the halved baby potatoes to the bowl and toss them well so each piece is evenly coated with the seasoning mixture.
Step 4: Arrange the seasoned potatoes in a single layer on the prepared baking sheet.
Step 5: Roast the potatoes in the oven for 25 minutes, turning them once halfway through to ensure they cook evenly.
Step 6: Remove the baking sheet and sprinkle the shredded cheddar cheese evenly over the potatoes.
Step 7: Return the potatoes to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and bubbly.
Step 8: Let the potatoes cool for a couple of minutes before serving. Garnish with fresh chopped chives if desired.

Tips & Variations

Use Yukon Gold or fingerling potatoes if baby potatoes aren’t available; they roast just as well.
For extra crispiness, spread the potatoes out to avoid overcrowding on the baking sheet.
Add cooked bacon bits or a sprinkle of smoked paprika for additional flavor twists.
If you like it spicier, toss in a pinch of cayenne pepper with the seasoning mix.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven at 350°F (175°C) for about 10 minutes to regain their crispiness, or warm gently in the microwave if in a hurry.

How to Serve

A white oval baking dish holds several thick rounds of golden roasted potatoes, each cut into chunky halves. The potatoes have a crispy, browned top layer with a rough texture, showing spots of melted cheese and lightly charred bits. The sides of the potatoes display a softer, yellowish interior. Small green herb sprigs are scattered generously over the potatoes, adding a fresh contrast to the warm tones. The dish is placed on a white marbled surface with natural light highlighting the textures and colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen potatoes for this recipe?

Fresh baby potatoes yield the best texture and flavor. Frozen potatoes may become mushy when roasted, so it’s best to use fresh ones for this dish.

Can I prepare these potatoes ahead of time?

Yes, you can toss the potatoes in the seasoning mixture and store them covered in the refrigerator for a few hours before roasting. Just be sure to roast them shortly after to maintain crispiness.