Cheesy Ranch Oven Roasted Potatoes
Ingredients:
2 lbs baby potatoes or small Yukon Gold potatoes
3 tbsp olive oil
1 packet (1 oz) ranch seasoning mix
1/2 cup grated Parmesan cheese
1 cup shredded cheddar cheese
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/4 tsp black pepper
1/4 tsp salt
1/4 cup chopped fresh parsley (optional, for garnish)
2 green onions, sliced (optional, for garnish)
Directions:
Prepare the Potatoes:
Preheat your oven to 425°F (220°C).
Wash and scrub the potatoes. If using larger potatoes, cut them into bite-sized pieces. If using baby potatoes, you can leave them whole or cut them in half if they are too large.
Season the Potatoes:
In a large mixing bowl, toss the potatoes with olive oil until they are well-coated.
Sprinkle the ranch seasoning mix, Parmesan cheese, garlic powder, onion powder, paprika, black pepper, and salt over the potatoes. Toss until the potatoes are evenly coated with the seasonings and cheese.
Roast the Potatoes:
Spread the seasoned potatoes in a single layer on a baking sheet. For best results, use a rimmed baking sheet or line the baking sheet with parchment paper to catch any drippings.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and crispy on the outside and tender on the inside. Flip the potatoes halfway through the cooking time for even roasting.
Add the Cheese:
Remove the baking sheet from the oven. Sprinkle the shredded cheddar cheese evenly over the potatoes.
Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Garnish and Serve:
Once out of the oven, sprinkle the roasted potatoes with chopped fresh parsley and sliced green onions, if desired.
Serve warm as a side dish or a tasty appetizer.
Prep Time: 10 minutes | Cook Time: 30-35 minutes | Total Time: 40-45 minutes
Kcal: Approximately 300 kcal per serving | Servings: 4-6
