Roasted Cheesy Ranch Potatoes
Published Nov 20, 2024
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These cheesy ranch potatoes are perfect for weeknight dinners, holiday gatherings, or game-day parties. They’re simple to make, packed with flavor, and offer easy swaps to fit any dietary need. Whether you’re roasting them for the whole family to enjoy or signed up to bring an easy potato side dish to a potluck, these potatoes will steal the show.
Table of Contents
- Why You’ll Love This Cheesy Ranch Potatoes Recipe
- How to Make This Cheesy Potato Casserole
- Slow Cooker/Crock Pot Instructions
- Expert Tips & Recipe Variations
- What to Serve with Cheesy Ranch Potatoes
- Storage Tips
- Recipe FAQs
- More Favorite Potato Recipes
- Roasted Cheesy Ranch Potatoes Recipe Recipe
- Storage Tips
Why You’ll Love This Cheesy Ranch Potatoes Recipe
These cheesy potatoes are one of my personal favorite recipes and a family favorite (and potato lovers, you will love it!). I mean, they are the ultimate comfort food – cheese AND potatoes y’all?! Sign me up. This easy side dish has everything you need for a crowd-pleasing side: bold flavor from the ranch seasoning, onion, and garlic powder; melted cheese with cheddar and Parmesan, and a family-friendly appeal that kids and adults will love.
It’s easy to double for larger gatherings, too. And the garnishes – chives, green onions, or parsley – add a fresh pop of color and flavor to suit your style. Best of all, these potatoes are diet-friendly and can be made dairy-free without sacrificing any of their irresistible taste. These potatoes served alongside a super tender roast make for one delicious dinner whether for busy weeknights or a holiday soiree!
Ingredients
- Yukon Gold Potatoes: These have a creamy texture and buttery flavor that’s perfect for roasting, but you can use red potatoes, russet potatoes, or even baby potatoes if that’s what you’ve got.
- Olive Oil: Helps the potatoes crisp up. Avocado oil works great as a substitute.
- Homemade Ranch Seasoning Mix or Store-Bought Ranch Dressing Mix: Brings that tangy, herby kick we all love! You can use an Italian seasoning blend or a packet of dry ranch seasoning if you prefer but I highly recommend skipping that grocery store trip and trying my homemade ranch seasoning mix!
- Onion Powder: Adds a subtle savory depth – if you don’t have it, finely minced fresh onion works too.
- Garlic Powder: Gives the potatoes a warm, garlicky flavor. Feel free to swap with fresh garlic for a stronger taste.
- Salt and black pepper
- Shredded Cheddar Cheese: Melts beautifully over the potatoes for that gooey, cheesy goodness. Swap with dairy-free shredded cheese or another favorite like Gouda or Monterey Jack.
- Grated Parmesan Cheese: Dairy-free Parmesan works, or you can skip it and add extra cheddar.
- Chopped Chives: Brings a fresh, mild onion flavor and a pop of color – green onions are an alternative.
- Green Onions: Offers a sharper onion bite and makes the dish look extra fancy. Parsley is another garnish option.
See the full recipe card below for exact ingredient amounts and instructions.
How to Make This Cheesy Potato Casserole
Step 1: Set your oven to 425°F. Line a baking sheet with parchment paper or foil to make cleanup easier. Place the quartered potatoes in a large bowl. Add olive oil, ranch seasoning, salt, and pepper, then toss everything together until the potatoes are evenly coated.
Step 2: Spread the seasoned potatoes in a single, even layer on the prepared baking sheet. Roast for 25 – 30 minutes, stirring halfway through, until the potatoes are golden brown and tender.
Step 3: Take the baking sheet out of the oven and evenly sprinkle the shredded cheddar and Parmesan cheese over the potatoes. Return the pan to the oven for 5 minutes, or until the cheese is melted and bubbly. Optional: For a prettier presentation, transfer the roasted potatoes to a casserole dish, sprinkle with the cheese, and bake for 5 minutes until melted and bubbly.
Step 4: Top the potatoes with chopped chives or parsley for a fresh finishing touch. Serve warm and enjoy!
Slow Cooker/Crock Pot Instructions
Step 1: Clean and quarter the potatoes, then toss them in a large bowl with olive oil, ranch seasoning, garlic powder, onion powder, salt, and pepper until evenly coated.
Step 2: Spray the slow cooker with nonstick cooking spray or line it with a slow cooker liner. Add the seasoned potatoes, spreading them out in a single, even layer.
Step 3: Cover and cook the potatoes on low for 6 – 7 hours or high for 3 – 4 hours, until they’re tender when poked with a fork.
Step 4: About 15 minutes before serving, sprinkle the shredded cheddar and Parmesan cheese evenly over the potatoes. Cover the slow cooker and let the cheese melt.
Step 5: Once the cheese is melted and bubbly, sprinkle the potatoes with chopped chives and green onion. Serve warm straight from the slow cooker for easy cleanup!
Mac’s Pro Tip
Expert Tips & Recipe Variations
For those of you who like a kick, sprinkle potatoes with red pepper flakes or drizzle with hot sauce for some heat.
Don’t overcrowd the pan. Spread the potatoes in a single layer for even roasting. Overcrowding can make them soggy instead of crispy.
Stir halfway through. Tossing the potatoes during roasting ensures they cook evenly and get crispy on all sides.
Shred your cheese fresh if you can – it melts better and tastes fresher than pre-packaged shredded blends.
If you’re a bacon fan, add cooked, crumbled bacon to your potatoes during the last 5 minutes of cooking.
What to Serve with Cheesy Ranch Potatoes
- Serving these potatoes with grilled chicken, blackened chicken, or steak would be a big hit!
- With some easy maple glazed carrots or roasted veggies.
- Add to your holiday dinner table as a crowd-pleasing and easy side dish.
- Pair with, (or on!) my sausage & egg breakfast pizza for the most filling, high protein breakfast.
- These potatoes are delicious as a side to any breakfast food. Toast, eggs, bacon, sausage – even pancakes!
Storage Tips
To store, let the potatoes cool completely. then store in an airtight container in the fridge for 3 – 4 days. To reheat, warm in a 375°F oven for 10 – 15 minutes to keep them crispy, or microwave for smaller portions.
If you’d like to freeze, skip the cheese and freeze roasted potatoes in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, and add the cheese when reheating in the oven.
Recipe FAQs
Absolutely! Roast the potatoes as instructed but skip the cheese. Store them in the fridge, then reheat and add the cheese right before serving for fresh, melty perfection.
Yes! Yukon Golds are creamy and perfect for roasting, but Russet potatoes, red potatoes or baby potatoes work just as well.
More Favorite Potato Recipes
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Roasted Cheesy Ranch Potatoes Recipe
Ingredients
- 2 pounds Yukon Gold Potatoes cleaned and cut into quarter or halves
- 2 tbsp olive oil
- 2-3 tbsp homemade ranch seasoning mix or 1-1 1/2 packet store-bought ranch seasoning
- ½ tsp onion powder
- ½ tsp garlic powder
- Salt and pepper to taste
- 1/2 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)
- 2 tbsp chopped chives for garnish
- Green onions for garnish
Instructions
- Preheat the Oven: Preheat your oven to 425F. Line a baking sheet with parchment paper or foil for easier cleanup.
- Season the Potatoes: In a large bowl, toss the quartered potatoes with olive oil, ranch seasoning, salt, and pepper until well coated.
- Roast: Spread the seasoned potatoes in an even layer on the prepared baking sheet. Roast for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through cooking.
- Add Cheese: Remove the baking sheet from the oven and sprinkle the shredded cheddar and Parmesan cheese evenly over the potatoes. Return the pan to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly. NOTE: If you are wanting to present this in a pretty way for the holidays or a party, transfer the roasted potatoes tou a casserole dish and then sprinkle with the cheese. Add back to the oen for 5 minutes or until cheese is melted and bubbly.
- Garnish and Serve: Sprinkle with chopped parsley or chives for a fresh touch, and serve warm.
Notes
Storage Tips
To store, let the potatoes cool completely. then store in an airtight container in the fridge for 3 – 4 days. To reheat, warm in a 375°F oven for 10 – 15 minutes to keep them crispy, or microwave for smaller portions. If you’d like to freeze, skip the cheese and freeze roasted potatoes in a single layer in a freezer-safe container for up to 2 months. Thaw overnight in the fridge, and add the cheese when reheating in the oven.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
