Crispy Cheesy Ranch Potatoes Recipe Easy Perfect Side Dish Ideas
These Crispy Cheesy Ranch Potatoes are roasted until golden and crispy, then topped with melty cheddar and mozzarella cheese for the ultimate crowd-pleasing side dish. Perfect for weeknight dinners, BBQs, holidays, or game day.
Equipment
- large mixing bowl
- rimmed baking sheet
- spatula or tongs
- chef's knife
- cutting board
- Measuring spoons
Ingredients
- 2 lb Yukon Gold or red potatoes, washed and cut into 1-inch chunks
- 2 tablespoons olive oil
- 2 tablespoons ranch seasoning mix
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt and black pepper to taste
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded mozzarella cheese
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
- Preheat the oven to 425°F (220°C).
- Wash the potatoes and cut them into uniform 1-inch chunks.
- In a large mixing bowl, toss the potatoes with olive oil, ranch seasoning, garlic powder, onion powder, salt, and black pepper until evenly coated.
- Spread the potatoes in a single layer on a rimmed baking sheet, leaving space between the pieces.
- Bake for 25 minutes, then flip each potato piece using a spatula or tongs.
- Sprinkle the shredded cheddar and mozzarella cheeses evenly over the potatoes.
- Return the potatoes to the oven and bake for another 10 to 12 minutes until the cheese is melted and the potatoes are golden brown.
- Check that the potatoes are fork-tender inside and crispy outside. Broil for 1 to 2 minutes if additional crispiness is desired.
- Remove from the oven, garnish with chopped fresh parsley if desired, and serve hot.
Notes
For extra crispiness, parboil the potatoes for 5 minutes before seasoning. Avoid overcrowding the baking sheet so the potatoes roast instead of steam. Bake at a high temperature and flip halfway through cooking. Pre-shredded cheese works well if you're short on time. Reheat leftovers at 375°F (190°C) for 10–15 minutes to restore crispiness.