Easy Cheesy Ranch Potatoes are so easy to make and taste amazing! These roasted potatoes covered in melted cheddar cheese and seasoned with ranch dressing and garlic take minutes to prepare and taste amazing. Add in bacon to make Cheesy Bacon Ranch Potatoes!
Cheesy Ranch Potatoes Recipe
These ranch potatoes smothered in cheese are one of my favorite side dishes. If I am being honest there have been a few nights when they have been my dinner.
These cheesy ranch potatoes are so dang easy to make and they are so delicious. The perfect combination of potato, cheese, and ranch dressing all mixed together to make one epic side dish.
You can make these into mashed potatoes if you want to after baking them. Just mush them all together into mashed potato goodness.
We love easy side dish recipes like these ranch roasted potatoes. Pair with a great chicken dish, and a salad/veggies and dinner is ready.
- Russet Potatoes
- Olive Oil
- Ranch Seasoning Mix Packet
- Garlic Powder
- Cheddar Cheese, shredded
- Salt and pepper
Toppings - These are fantastic when dipped into a bit of sour cream, topped with bacon bits and green onions, or on their own.
Optional - Onion Powder, Dill, Chives
Potatoes - I like to use Russet Potatoes because they are cheap and readily available at almost any grocery store. Make sure to scrub your potatoes before using them to make sure they are clean and ready. These can also be made with red potatoes.
Ranch Dressing Mix - We use the Hidden Valley Ranch seasoning mix and love the taste of it.
Cheese - You can use any cheese that you enjoy for this recipe. We tend to use shredded cheddar cheese or Colby jack cheese but you could easily use any shredded cheese.
Large Mixing Bowl - We are big fans of this glass batter bowl that has a handle. It makes it easy to mix ingredients and keeps the mixing bowl steady on the counter.
A large bowl works perfectly for tossing the potatoes in the olive oil and ranch dressing mix and making sure each piece gets coated.
Baking Sheet - I highly suggest using a baking sheet with sides just in case the potatoes move around when you are putting them into or taking them out of the oven. You can make these in a baking dish if that is what you have available.
Parchment Paper - parchment paper makes it a lot easier to remove the ranch potatoes and also helps make sure half the potato doesn't get stuck to your baking sheet. If you do not have any parchment paper you can use non-stick cooking spray on your baking sheet.
Foil - Foil will help make sure your potatoes do not burn during their heat bath in the oven.
Don't forget to preheat your oven to 400 degrees.
I like to leave the skins on the potatoes for added flavor and crispiness.
If you are not a fan of cheese you can leave off that step and enjoy ranch potatoes.
These ranch potatoes can be made in a casserole dish if you want them to bake together and not be as crispy. Just toss everything into a casserole dish and top with cheese right before they are done. Cover with foil and bake for 60 minutes at 350 degrees then remove foil and bump heat to 400 degrees for the remaining 15 minutes.
Make sure your potatoes are tender before adding the shredded cheese on top of them.
Nutrition information including calories, protein, calcium, carbohydrates, fiber, vitamin c, potassium, cholesterol, sodium, trans fat, monounsaturated fat, polyunsaturated fat, and more will vary depending on products used.
Printable instructions below.
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Cheesy Ranch Potatoes Recipe
- 4 Russet Potatoes
- 2 Tablespoon Olive Oil
- 4 Tablespoon Ranch dressing mix
- 1 teaspoon Garlic Powder
- 2 cups cheddar cheese shredded
- Salt and pepper to taste to taste
- Preheat oven to 400 degrees. Line baking sheet with parchment paper and set to the side.
- Wash your potatoes and then cut into bite size pieces.
- Add potatoes to a large bowl, pour in olive oil and toss together. Add in Ranch dressing mix and garlic powder and stir so potatoes are coated.
- Pour potatoes onto the parchment lined baking sheet and spread them out. Sprinkles with salt and pepper.
- Cover baking sheet with aluminum foil and bake for 20 minutes. Remove foil and bake for additional 20 minutes. Check to make sure potatoes are tender and a fork easily cuts them.
- Sprinkle shredded cheddar cheese over potatoes and place back in the oven for a couple of minutes until the cheese has melted.
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