Description
These Roasted Cheesy Ranch Potatoes feature tender Yukon Gold potatoes tossed in a flavorful homemade ranch seasoning and olive oil, then oven-roasted to golden perfection. Finished with a melty blend of cheddar and Parmesan cheeses, and garnished with fresh chives and green onions, this comforting side dish is perfect for family dinners or holiday gatherings.
Ingredients
Potatoes
- 2 pounds Yukon Gold Potatoes, cleaned and cut into quarters or halves
Seasoning
- 2 tbsp olive oil
- 2-3 tbsp homemade ranch seasoning mix or 1-1 ½ packets store-bought ranch seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper to taste
Cheese
- ½ cup shredded cheddar cheese or cheese of choice (can swap for dairy-free)
- ¼ cup grated Parmesan cheese or cheese of choice (can swap for dairy-free)
Garnish
- 2 tbsp chopped chives
- Green onions for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or foil to make cleanup easier.
- Season the Potatoes: In a large bowl, toss the quartered Yukon Gold potatoes with olive oil, ranch seasoning mix, onion powder, garlic powder, salt, and pepper until all pieces are evenly coated.
- Roast: Spread the seasoned potatoes in a single even layer on the prepared baking sheet. Roast in the preheated oven for 25 to 30 minutes, stirring halfway through to ensure even browning, until the potatoes are tender and golden brown.
- Add Cheese: Remove the potatoes from the oven and evenly sprinkle the shredded cheddar and grated Parmesan cheese over them. For a neat presentation, you may transfer the potatoes to a casserole dish before adding the cheese. Return the potatoes to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve: Remove from the oven, sprinkle with chopped chives and green onions, and serve warm as a delicious side dish.
Notes
- Storage Tips: Allow the potatoes to cool completely before storing in an airtight container in the refrigerator for 3 to 4 days.
- Reheating: To keep them crispy, reheat in a 375°F oven for 10 to 15 minutes or microwave smaller portions for convenience.
- Freezing: For freezing, omit the cheese and freeze the roasted potatoes in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and add cheese when reheating in the oven.
