Crispy Baked Cheesy Ranch Potatoes – Looking for a side dish that hits all the right notes? These Crispy Baked Cheesy Ranch Potatoes are the perfect combination of savory ranch seasoning, creamy melted cheddar, and golden-baked potatoes. With just six ingredients, it’s a simple yet flavorful addition to any meal. Whether you’re serving this alongside grilled meat or just enjoying them solo, you’ll love how easy these potatoes are to whip up.
The first time I made this recipe, I was aiming for something that would please everyone in the house, and let’s just say, I nailed it! My husband’s eyes lit up after the first bite, and my kid? Well, they grabbed a second helping before I even sat down. You know those moments when you try something new, and it’s an instant hit? Yeah, this was one of those times. Plus, they were gone before I could even snap a picture!
What makes this Crispy Baked Cheesy Ranch Potatoes truly special?
These crispy baked cheesy ranch potatoes have everything going for them—crispy edges, tender centers, and loads of cheesy goodness. Ranch seasoning and garlic powder add a bold, tangy flavor to every bite. They’re versatile too! You can serve them at a backyard barbecue or as an easy weeknight side. And the best part? You’ll only need a handful of ingredients to create something that tastes like you spent way more time in the kitchen than you did.
What You Need To Make This Crispy Baked Cheesy Ranch Potatoes Recipe?
Russet Potatoes: These are your go-to when you want crispy, golden potatoes. They’ve got a high starch content, which means they’ll get those deliciously crispy edges we all love. You could use other types, but honestly, russets are the MVP here. Pro tip: cut them small so they cook faster and get even crispier.
Olive Oil: We’re using olive oil to coat the potatoes and make everything crisp up nicely. Plus, it helps the ranch seasoning stick to every little piece. You can switch it up with avocado oil if you’ve got that in your pantry, but olive oil gives that nice, light flavor we want here.
Ranch Seasoning Mix: This is where the magic happens. Ranch seasoning adds that tangy, herby punch that makes these potatoes pop. I always keep a stash of this mix for recipes like this—it’s a total lifesaver when you want to add flavor without any fuss.
Shredded Cheddar Cheese: Cheddar cheese on top of crispy potatoes? Yes, please! I prefer sharp cheddar because it gives a stronger flavor, but if you’re not a fan, go with mild. Also, shred it yourself if you can—it melts way better than the pre-shredded stuff. Trust me on this one.
Garlic Powder: A little garlic powder goes a long way in giving the potatoes that subtle garlicky kick. It’s one of those ingredients that doesn’t overpower but adds just the right amount of flavor in the background.
Salt & Pepper: Okay, this is simple but so important. Seasoning your potatoes properly makes all the difference. Just a pinch of salt (because the ranch already has some) and some freshly cracked pepper to balance everything out.
Steps To Make Crispy Baked Cheesy Ranch Potatoes:
First things first, preheat your oven to 400°F. Grab a large baking sheet and line it with parchment paper or non-stick foil—it makes cleanup a breeze, trust me!
Now, let’s get those potatoes ready. Give them a good wash and then chop them into small, bite-sized pieces. You want them small so they cook faster and get all crispy on the outside.
In a big bowl, toss the chopped potatoes with the olive oil. Make sure every piece gets a good coating—that’s what’s going to make them all golden and crispy. Once they’re coated, sprinkle in the ranch seasoning and give it another good mix. We want all that ranchy goodness on every potato.
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Spread the potatoes out on your baking sheet in a single layer. You want them to have a little space to crisp up, not steam. Then, sprinkle the garlic powder, a little black pepper, and just a touch of salt (go easy on the salt since the ranch mix is already salty).
Cover the whole tray with foil. This is key—it traps the steam and helps soften the potatoes. Pop them into the oven for 20 minutes.
After 20 minutes, take off the foil and let them bake for another 20 minutes, or until they’re soft on the inside and crispy on the outside. Keep an eye on them—if you cut your potatoes bigger, they might need a little extra time.
Now for the fun part! Sprinkle that shredded cheddar all over the top of the potatoes. Stick them back in the oven for just 1-2 minutes, just until the cheese melts into gooey goodness.
Tip:
When it comes to getting the perfect crisp on these potatoes, how you cut them makes a huge difference. The smaller the pieces, the crispier they’ll get. But here’s the trick: after you toss the potatoes in oil and seasoning, make sure you spread them out in a single layer on the baking sheet. You don’t want them piled up on each other, because that’ll trap steam and make them more soft than crispy. Another sneaky move? If you have time, soak the potato pieces in cold water for about 30 minutes before you start cooking. This draws out some of the starch, giving you even crispier results in the oven. Just make sure to dry them really well afterward—nobody wants soggy potatoes! And don’t be afraid to let them go a little longer in the oven if they’re not golden and crunchy enough. Patience pays off when you’re aiming for crispy perfection!
Frequently Asked Questions:
Can I use a different type of cheese?
Absolutely! While cheddar is classic for that sharp, melty goodness, you can totally switch it up. Monterey Jack, Colby, or even a smoky gouda would be amazing. Just pick a cheese that melts well and suits your taste. And hey, if you like a little spice, a pepper jack would kick things up a notch!
What if I don’t have ranch seasoning?
No worries! If you’re out of ranch seasoning, you can make a quick substitute. Just mix together a bit of dried dill, parsley, garlic powder, onion powder, and a pinch of salt. It won’t be exactly the same, but it’ll still give those potatoes a herby, savory punch. Plus, you can customize the flavors to your liking!
Can I make these ahead of time?
Yes! You can totally prep the potatoes ahead of time. Just chop and season them, then store them in an airtight container in the fridge for a few hours before baking. When you’re ready to cook, pop them in the oven and bake as usual. For best results, add the cheese right at the end so it’s freshly melted when you serve them.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Crispy Baked Cheesy Ranch Potatoes
Ingredients
- 3 large russet potatoes
- 2 tablespoons olive oil
- 3 tablespoons ranch seasoning mix
- 1 teaspoon garlic powder
- 1 c shredded cheddar cheese
- salt and pepper to taste
Instructions
- First things first, crank your oven up to 400°F and prep a big baking sheet with either parchment paper or non-stick foil—this will save you some serious cleanup later.
- Next, give your potatoes a good rinse, and chop them into small, bite-sized pieces. You want them small so they cook faster and get extra crispy.
- In a big bowl, toss those potato chunks with the olive oil until they’re well coated. Once that’s done, mix in the ranch seasoning so each piece is loaded with flavor.
- Spread the potatoes out in a single layer on your baking sheet—make sure they aren’t crowded. Then, sprinkle on the garlic powder, a bit of black pepper, and just a small pinch of salt (go easy, the ranch mix already brings some salt).
- Cover the whole thing with foil and pop it into the oven for 20 minutes to let it soften up.
- After that, take off the foil and bake for another 20 minutes or until the potatoes are tender and have that perfect golden-brown crisp (time might vary depending on how big your pieces are).
- Now for the finishing touch: sprinkle shredded cheddar over the top and pop it back in the oven for just 1-2 minutes, until that cheese melts into a gooey, cheesy blanket.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
