Cheesy Ranch Potatoes (Print Version)

Chopped russet potatoes tossed with olive oil and ranch seasoning, baked until tender and golden, topped with melted cheddar cheese.

# Ingredients:

→ For the Cheesy Ranch Potatoes

01 - 3 large russet potatoes
02 - 2 tablespoons olive oil
03 - 3 tablespoons ranch seasoning mix
04 - 1 teaspoon garlic powder
05 - 1 cup shredded cheddar cheese
06 - Salt and pepper to taste

# Instructions:

01 - Preheat your oven to 400 degrees and line a large baking sheet with parchment paper or non-stick foil.
02 - Wash and chop the potatoes into small bite-sized pieces - you don't need to peel them. In a large bowl, toss the potato pieces with the olive oil, then mix in the ranch seasoning mix until everything is well coated.
03 - Spread the potatoes in an even layer on your prepared baking sheet. Sprinkle with the garlic powder, black pepper, and just a touch of salt to taste - the ranch seasoning already has salt, so don't overdo it.
04 - Cover the baking sheet tightly with foil and bake for 20 minutes.
05 - Remove the foil and bake for an additional 20 minutes, or until the potatoes are tender when pierced with a fork and golden brown on the edges. The exact time will depend on how large you chopped your potatoes.
06 - Sprinkle the shredded cheddar cheese evenly over the top and put the pan back in the oven for 1 to 2 minutes, just until the cheese is melted and gooey.
07 - Serve these cheesy ranch potatoes hot as a side dish with chicken, steak, BBQ, seafood, or anything you like!

# Notes:

01 - You don't need to peel the potatoes - leaving the skin on adds texture and nutrients.
02 - Chopping the potatoes into smaller, even pieces helps them cook faster and more uniformly.
03 - The ranch seasoning already contains salt, so go easy on adding extra salt.
04 - Covering the potatoes with foil for the first 20 minutes helps them steam and cook through.
05 - These are perfect with just about any main dish - steak, chicken, fish, or BBQ.
06 - Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven for best results.

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