These Crispy Cheesy Ranch Potatoes are the kind of side dish that disappears before you even sit down. They’re golden and crunchy on the outside, fluffy in the middle, and coated in that dreamy ranch-and-cheese combo that tastes like comfort food with main-character energy.
Best part: you can get them on the table in under 30 minutes, making them perfect for busy weeknights, game days, or whenever your fridge is giving “random ingredients” and you need a win.
Why You’ll Love This
You get big flavor with minimal effort: crispy roasted potatoes, melty cheese, and ranch seasoning all in one pan—no complicated steps, no weird ingredients, and the leftovers reheat like a champ.
Ingredients
- 1 1/2 pounds baby potatoes (gold or red), halved or quartered to bite-size
- 2 tablespoons olive oil
- 1 tablespoon ranch seasoning mix (store-bought packet or homemade)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, but highly recommended)
- 1/2 teaspoon kosher salt (adjust based on your ranch mix)
- 1/4 teaspoon black pepper
- 1 cup shredded cheddar cheese (sharp cheddar = more flavor)
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley or chives (optional for freshness)
- Optional for serving: sour cream, ranch dressing, or hot sauce
How to Make It
- Preheat your oven to 450°F. Line a sheet pan with parchment paper for easy cleanup (or use a lightly greased pan).
- Prep the potatoes: cut baby potatoes into evenly sized pieces so they cook at the same speed. Pat them dry with a paper towel—dry potatoes get crispier.
- Season: add potatoes to a large bowl. Toss with olive oil, ranch seasoning, garlic powder, smoked paprika (if using), salt, and pepper until every piece is coated.
- Spread on the pan: arrange potatoes cut-side down in a single layer. Give them space—crowding = steaming, not crisping.
- Roast for 18–22 minutes, flipping once halfway through, until deeply golden and crisp at the edges. (If your potatoes are larger, they may need a couple extra minutes.)
- Add the cheese: pull the pan out and sprinkle cheddar and Parmesan evenly over the hot potatoes.
- Return to the oven for 2–4 minutes, just until the cheese melts and gets a little bubbly.
- Finish and serve: top with parsley or chives if you want. Serve immediately while they’re crispy, with sour cream or extra ranch on the side.
Tips for the Best Results
- Dry the potatoes: moisture is the enemy of crisp. A quick pat-down makes a noticeable difference.
- Use high heat: 450°F helps the exterior brown fast before the inside overcooks.
- Don’t overcrowd: if your sheet pan is packed, use two pans. Crispy needs breathing room.
- Cut-side down first: that flat surface gets extra caramelized and crunchy.
- Watch the salt: ranch seasoning mixes vary a lot. Taste one potato before adding extra salt next time.
- Cheese timing matters: add cheese near the end so it melts instead of burning.
- Grate your own cheddar if you can: pre-shredded cheese has anti-caking agents that can melt a little less smoothly.
Variations
- Bacon ranch: add 1/3 cup cooked, crumbled bacon with the cheese (or sprinkle on after baking for maximum crunch).
- Spicy version: add 1/4 to 1/2 teaspoon cayenne or chili powder to the seasoning, and serve with hot sauce.
- Loaded-style: finish with chopped green onions and a dollop of sour cream, plus extra cheddar on top.
- Extra herby: mix dried dill or dried parsley into the ranch seasoning for an even more “classic ranch” vibe.
- Swap the cheese: use pepper jack for heat, mozzarella for stretch, or a cheddar blend for peak melt.
- Air fryer method: cook at 400°F for 14–18 minutes, shaking halfway, then add cheese for the last 1–2 minutes.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. For the crispiest reheat, spread potatoes on a sheet pan and bake at 425°F for 6–10 minutes (or air fry at 400°F for 3–6 minutes) until hot and re-crisped; microwaving works in a pinch, but they’ll be softer.
FAQ
How do I keep ranch potatoes from turning soggy?
Make sure the potatoes are dry before seasoning, use a hot oven (450°F), and spread them in a single layer with space between pieces. Also, add the cheese at the end—cheese too early can trap steam and soften the crust.
What potatoes work best for crispy cheesy ranch potatoes?
Baby gold or red potatoes are perfect because they cook quickly and get crisp edges while staying creamy inside. Yukon golds cut into 1-inch chunks also work well. Russets can get crisp too, but they take longer and can be a bit drier.
Can I make these in under 30 minutes if my potatoes are bigger?
Yes—just cut them smaller. Aim for bite-size pieces (about 3/4 to 1 inch). Smaller, evenly sized chunks roast faster and more evenly, keeping you in that under-30-minute zone.
Do I need parchment paper, or can I roast directly on the pan?
You can do either. Parchment makes cleanup easy and helps prevent sticking. If you roast directly on the pan, lightly grease it and consider preheating the pan in the oven for a few minutes to jumpstart browning.
Can I prep these ahead of time?
You can cut the potatoes up to 24 hours ahead and keep them submerged in cold water in the fridge. When you’re ready to cook, drain and dry them really well before tossing with oil and seasoning. For best texture, roast and add cheese right before serving.