This recipe is a delightful combination of crispy potatoes and a creamy ranch and cheese topping. Perfect for a side dish or a comforting snack!
Ingredients
- 2 lbs Russet potatoes (about 4 medium potatoes)
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup shredded cheddar cheese
- 1/4 cup shredded mozzarella cheese
- Salt (optional)
Instructions
- Preheat your oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper for easy cleanup.
- Wash and cut the potatoes into evenly sized cubes (about 1-inch cubes).
- In a large bowl, toss the potatoes with olive oil, ranch seasoning mix, garlic powder, and black pepper. Make sure the potatoes are evenly coated.
- Spread the seasoned potato cubes in a single layer on your prepared baking sheet.
- Bake for 20 minutes, then flip the potatoes using a spatula for even browning.
- Bake for an additional 15-20 minutes, or until the potatoes are golden brown and tender on the inside.
- Remove the baking sheet from the oven and sprinkle the shredded cheeses over the top of the potatoes.
- Return the baking sheet to the oven and bake for an additional 2-3 minutes, or until the cheese is melted and bubbly.
Tips:
- For extra crispy potatoes, preheat your baking sheet in the oven for 10 minutes before adding the potatoes.
- If you don’t have ranch seasoning mix, you can make your own by combining dried buttermilk, onion powder, garlic powder, dried dill, dried chives, and black pepper.
- Feel free to experiment with other cheese combinations! Monterey Jack, Parmesan, or a Mexican blend would all work well in this recipe.
- If your potatoes aren’t browning evenly, you can broil them on high for the last minute or two of cooking. Keep a close eye on them so they don’t burn.
- Taste the potatoes before serving and add salt if needed.
Enjoy your cheesy ranch oven roasted potatoes!
