Introduction

Cheesy Ranch Oven Roasted Potatoes are a flavorful and easy side dish perfect for any meal. Crispy on the outside and tender inside, they are coated with ranch seasoning and topped with melted cheddar cheese for an irresistible treat.

A white oval baking dish filled with two layers of golden brown, crispy roasted potato halves that have a rough, slightly wrinkled texture and are generously sprinkled with finely chopped fresh green herbs, likely parsley or thyme. The potatoes show a mix of bright yellow and deep caramelized brown, especially around the edges, with a slightly uneven, rustic look. The dish sits on a wooden surface, and the photo is a close-up showing the rich colors and textures of the roasted 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 desired for easier cleanup.
Step 2: In a mixing bowl, combine the olive oil, ranch dressing mix, garlic powder, black pepper, and salt. Stir well to create a seasoning mixture.
Step 3: Add the halved baby potatoes to the mixing bowl and toss them until they are evenly coated with the seasoning mixture.
Step 4: Spread the seasoned potatoes in a single layer on the prepared baking sheet.
Step 5: Roast the potatoes in the preheated oven for 25 minutes, turning them halfway through for even cooking.
Step 6: After 25 minutes, remove the baking sheet from the oven and sprinkle the shredded cheddar cheese evenly over the potatoes.
Step 7: Return the baking sheet to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Step 8: Once done, remove the potatoes from the oven and allow them to cool for a couple of minutes before serving. Garnish with chopped fresh chives if desired.

Tips & Variations

For extra crispiness, soak the halved potatoes in cold water for 30 minutes before seasoning and roasting to remove excess starch.
Try swapping shredded cheddar for mozzarella or pepper jack for a different cheese flavor.
For a vegan version, use a dairy-free cheese alternative and check the ranch mix ingredients.
Add chopped cooked bacon or sprinkle smoked paprika for added depth of flavor.

Storage

Store leftover roasted potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 375°F (190°C) for 10–15 minutes to restore crispness, or warm in a microwave for about 1–2 minutes if short on time.

How to Serve

The image shows a white oval dish filled with about three layers of golden-brown roasted potato halves. Each potato half has a crispy, browned top with slightly rough texture, interspersed with small melted cheese spots and fresh chopped green herbs sprinkled evenly over every piece. The potatoes' skin edges are slightly darker and crispy, creating a mix of colors from light golden yellow to deep brown. The dish sits on a white marbled surface, and the potatoes appear hot and freshly cooked with a rustic, homemade look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular potatoes instead of baby potatoes?

Yes, you can use regular potatoes cut into small, even-sized chunks. Adjust roasting time as needed, usually around 30–35 minutes to ensure they are tender and crispy.

Is it necessary to turn the potatoes halfway through baking?

Turning the potatoes halfway helps them cook evenly and develop a crispier exterior, so it’s recommended for the best texture and flavor.