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Easy Cheesy Ranch Potatoes

These Easy Cheesy Ranch Potatoes are a little bit of magic in a bowl – crispy on the outside, fluffy on the inside, bursting with that irresistible ranch flavor, and topped with gooey melted cheese. They're so simple you'll wonder why you haven't made them every week, and so delicious they'll become a staple in your rotation.
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Cook Time 50 minutes

Equipment

  • Large bowl
  • Baking Sheet May need two
  • Spatula
  • Fork

Ingredients
  

Hauptzutaten

  • 3 large Russet potatoes The classic choice for roasting! Look for nice, firm ones.
  • 2 tbsp Olive oil
  • 3 tbsp Ranch seasoning mix Use your favorite brand!
  • 1 tsp Garlic powder
  • 1 cup Shredded Cheddar cheese Sharp or mild, totally up to you.
  • Salt to taste, remember the ranch seasoning has salt
  • Pepper to taste

Instructions
 

  • Prep Your Potatoes. First things first, scrub those potatoes clean! You can peel them if you like, but I often leave the skins on for extra texture and nutrients (just make sure they're really clean!). Cut the potatoes into about 1-inch cubes. Try to get them roughly the same size so they cook evenly. Give them a quick rinse under cold water, then pat them really dry with a clean towel or paper towels. This is a key step for getting crispy potatoes!
  • Season 'Em Up. Toss the dry potato cubes into a large bowl. Drizzle the olive oil over them and toss to coat. Now, sprinkle the ranch seasoning mix and the garlic powder over the potatoes. Toss again until every single potato piece is coated evenly with that glorious seasoning blend. Add a little salt and pepper to taste, but remember the ranch seasoning already has salt!
  • Get Roasting. Preheat your oven to 400°F (200°C). Spread the seasoned potatoes out in a single layer on a large baking sheet. Make sure they aren't overlapping too much – overcrowding the pan will steam them instead of roasting them, and we want crispy edges! If needed, use two baking sheets.
  • Bake Until Tender. Pop the baking sheet(s) into your preheated oven. Roast for 20-25 minutes, then give them a stir or flip them around with a spatula so they brown evenly. Continue roasting for another 15-20 minutes, or until the potatoes are tender when pierced with a fork and beautifully golden brown and crispy around the edges.
  • Add the Cheese! Once the potatoes are tender and crispy, pull the baking sheet out of the oven. Sprinkle the shredded cheddar cheese evenly all over the hot potatoes. Put the sheet back in the oven for just 3-5 minutes more, or until the cheese is melted and bubbly.
  • Serve & Enjoy! Carefully remove the baking sheet from the oven. You can serve these right off the pan, or scoop them into a serving dish. Get them while they're hot and the cheese is gooey! These are perfect as a side dish for chicken, steak, burgers, or really anything you can think of.

Notes

Tips for Success: Dry Potatoes are Key - Seriously, pat them dry! Excess moisture prevents them from getting crispy. Don't Crowd the Pan - Give those potato pieces space! Air circulation is essential for roasting, not steaming. Cut Uniformly - Aim for similar-sized cubes so they all finish cooking at the same time. Pre-heat Your Oven - Make sure your oven is fully heated before the potatoes go in. This helps start the crisping process right away. Prep Ahead - You can cut the potatoes a few hours ahead of time and store them in a bowl covered with cold water in the fridge. Drain and pat them very dry just before you're ready to toss and roast.
How to Store It: Got leftovers? Lucky you! Store any leftover Cheesy Ranch Potatoes in an airtight container in the refrigerator for 3-4 days. To reheat, you can pop them back in the oven at 375°F (190°C) until heated through and re-crisped (about 10-15 minutes), or even in an air fryer for a few minutes for maximum crispiness. The microwave works too, but they might lose some of their crispy texture.