Roasted Cheesy Ranch Potatoes

Roasted Cheesy Ranch Potatoes

This recipe is a simple and flavorful side dish perfect for any occasion. The crispy roasted potatoes tossed in a ranch seasoning blend and smothered with melted cheese are sure to be a crowd-pleaser.

Ingredients:

• 2 lbs baby red potatoes (or Yukon Gold potatoes)
• 2 tablespoons olive oil
• 3 tablespoons ranch seasoning mix
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon black pepper
• 1 cup shredded cheddar cheese (or your favorite cheese blend)
• 1/4 cup chopped fresh chives (optional, for garnish)

Cooking Guide:

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
2. Wash and dry the potatoes. Cut them into bite-sized pieces, about 1-inch cubes.
3. In a large bowl, toss the potatoes with olive oil, ranch seasoning mix, garlic powder (if using), and black pepper. Make sure the potatoes are evenly coated.
4. Spread the seasoned potatoes on the prepared baking sheet in a single layer. Don’t overcrowd the pan, as this will prevent them from crisping up properly.
5. Roast the potatoes for 20-25 minutes, or until golden brown and tender on the fork. Flip the potatoes halfway through roasting for even browning.
6. Remove the pan from the oven and sprinkle the shredded cheese evenly over the potatoes. Return the pan to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
7. Let the potatoes cool slightly before serving. Garnish with chopped chives (optional) and enjoy!

Tips:

• For extra crispy potatoes, parboil them for 5 minutes before roasting. Parboiling helps to soften the insides of the potatoes while keeping the outsides firm, which results in a crispier texture after roasting.
• If you don’t have ranch seasoning mix, you can make your own. Combine 1 tablespoon dried buttermilk powder, 1 tablespoon onion powder, 1 teaspoon garlic powder, 1/2 teaspoon dried dill, 1/2 teaspoon dried chives, 1/4 teaspoon black pepper, and a pinch of cayenne pepper (optional).
• Feel free to experiment with different cheese varieties. Monterey Jack, pepper Jack, or a combination of cheeses would work well in this recipe.
• Leftover roasted cheesy ranch potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat or in the oven until warmed through.