- 4 large russet potatoes, scrubbed and diced
Russets are starchy and fluffy inside, which helps them crisp on the outside and stay tender inside when roasted, a common choice in ranch roasted potato recipes. - 1/4 cup olive oil
Coats the potatoes so the ranch seasoning sticks and promotes browning and crisp edges; tossing potatoes in oil before roasting is standard in crispy potato recipes. - 1 packet ranch seasoning mix
Adds tangy, herby, garlicky flavor without measuring multiple spices, just like the classic “Original Ranch Roasted Potatoes” and cheesy ranch potato dishes. - 1 cup shredded cheddar cheese
Melts over the hot potatoes into a gooey, savory layer. Many cheesy ranch potato recipes recommend sharp cheddar for the best flavor impact. - 1/4 cup grated Parmesan cheese
Adds salty, nutty depth and helps the cheesy topping brown and slightly crisp, similar to Parmesan ranch roasted potatoes. - 2 tablespoons chopped fresh parsley (optional)
Provides color and freshness as a finishing touch, like the herbs scattered over cheesy ranch potatoes in similar recipes. - Salt and pepper, to taste
Boosts seasoning. Ranch mix includes salt, so season lightly and adjust after tasting, as advised in ranch roasted potato guides.
Step-by-step instructions
1. Prep and season the potatoes
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it. High heat and a lined sheet pan are key to the “super-crispy” texture many ranch roasted potato recipes aim for.
Scrub the russet potatoes and dice them into small, even cubes, about 1/2–3/4 inch. Uniform pieces roast evenly and brown at the same rate.
In a large bowl, combine the diced potatoes, olive oil, ranch seasoning mix, and a pinch of salt and pepper. Toss until every piece is evenly coated. This bowl-tossing method is standard in ranch roasted and cheesy ranch potato recipes to ensure full flavor coverage.
2. Arrange on the baking sheet
Spread the seasoned potatoes out in a single layer on the prepared baking sheet, leaving a little space between pieces. Roasted potato tutorials consistently warn against overcrowding, which causes steaming instead of crisping.
3. Roast until crispy and tender
Roast for 25–30 minutes, stirring or flipping the potatoes halfway through. The potatoes are done when the edges are deeply golden and crisp and the interiors are tender when pierced with a fork. This time and temperature match many crispy Parmesan ranch and cheesy ranch roasted potato recipes.
4. Add the cheesy topping
Remove the baking sheet from the oven. Immediately sprinkle the shredded cheddar and grated Parmesan evenly over the hot potatoes. Return the pan to the oven for about 5 minutes, just until the cheese is fully melted, bubbly, and starting to brown in spots. This “roast first, then cheese” step mirrors other cheesy ranch potato methods.
5. Garnish and serve
Take the potatoes out of the oven and sprinkle with chopped fresh parsley for color and freshness, if using.
Let the pan sit for a couple of minutes, then use a spatula to transfer the potatoes to a serving dish. Serve hot as a side dish with grilled chicken, steak, pork chops, burgers, or as a hearty snack with a side of ranch or sour cream for dipping.
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