Cheesy Ranch Oven Roasted Potatoes are the kind of side dish that steals the spotlight. Each bite is crispy on the outside, fluffy on the inside, and packed with rich ranch seasoning and melty sharp cheddar cheese. They’re oven-roasted until golden, then topped with bubbly cheese and finished with a sprinkle of fresh chives for a touch of color and freshness. Whether you’re serving these alongside grilled steak, juicy chicken, or just about any weeknight meal, these potatoes bring cozy, comfort-food energy with very little effort.
Start with baby potatoes, halved for quick and even roasting. Toss them in a generous coat of olive oil and your favorite ranch seasoning blend. After a roast in the oven, they come out golden, tender, and ready for a cheesy upgrade. The cheddar melts over the hot potatoes, creating gooey pockets of goodness, while the chives add a pop of brightness that balances the richness. These are the kind of potatoes you’ll find yourself making again and again.
Ingredients
1 lb baby potatoes, halved
2 tablespoons olive oil
2 tablespoons ranch seasoning mix (store-bought or homemade)
1 cup shredded sharp cheddar cheese
2 tablespoons fresh chives, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Wash the baby potatoes thoroughly and cut them in half. This helps them roast evenly and ensures that lovely crisp edge on every piece.
In a large bowl, toss the potatoes with olive oil and ranch seasoning until they’re evenly coated. The seasoning will cling to the oil, infusing each potato with flavor.
Spread the potatoes cut side down on the prepared baking sheet in a single layer. Roast in the oven for 25 to 30 minutes, or until they’re golden brown and fork-tender.
Remove the baking sheet from the oven, then sprinkle the cheddar cheese over the hot potatoes. Return to the oven for another 5 to 7 minutes, just until the cheese is melted and slightly golden.
Once they’re out of the oven, scatter the chopped chives over the top and serve while still hot and melty.
Notes
You can use gold, red, or even purple baby potatoes here—whatever you have on hand. If you’re not a fan of ranch packets, try making your own blend using dried parsley, dill, garlic powder, onion powder, salt, and black pepper. For an even crispier finish, you can broil the potatoes with cheese for 1 to 2 minutes at the end, keeping a close eye on them.
Sharp cheddar gives a nice contrast to the ranch seasoning, but feel free to play with other cheeses like Monterey Jack or Pepper Jack for a little kick.
FAQs
Can I make this ahead of time?
You can roast the potatoes in advance and reheat them in the oven just before serving. Wait to add the cheese until you’re reheating so it stays fresh and melty.
Can I use regular potatoes instead of baby potatoes?
Absolutely. Just chop them into bite-sized pieces so they roast evenly. Russet or Yukon Gold both work great.
Is there a dairy-free version?
Yes, you can skip the cheese or use a plant-based shredded cheese alternative. Also, make sure your ranch seasoning is dairy-free, as some blends contain buttermilk powder.
What can I serve these with?
These potatoes go with just about anything—grilled meats, baked chicken, burgers, or even as part of a brunch spread with eggs and bacon. They’re super versatile and always a hit.
Can I air fry these instead of roasting?
Yes! Cook the seasoned potatoes in an air fryer at 400°F for about 18–20 minutes, shaking halfway through. Then top with cheese and air fry another 1–2 minutes to melt it.
Cheesy Ranch Oven Roasted Potatoes
Cheesy Ranch Oven Roasted Potatoes are the kind of side dish that steals the spotlight. Each bite is crispy on the outside, fluffy on the inside, and packed with rich ranch seasoning and melty sharp cheddar cheese. They’re oven-roasted until golden, then topped with bubbly cheese and finished with a sprinkle of fresh chives for a touch of color and freshness. Whether you’re serving these alongside grilled steak, juicy chicken, or just about any weeknight meal, these potatoes bring cozy, comfort-food energy with very little effort.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
1 lb baby potatoes, halved
2 tablespoons olive oil
2 tablespoons ranch seasoning mix (store-bought or homemade)
1 cup shredded sharp cheddar cheese
2 tablespoons fresh chives, chopped
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
Wash the baby potatoes thoroughly and cut them in half. This helps them roast evenly and ensures that lovely crisp edge on every piece.
In a large bowl, toss the potatoes with olive oil and ranch seasoning until they’re evenly coated. The seasoning will cling to the oil, infusing each potato with flavor.
Spread the potatoes cut side down on the prepared baking sheet in a single layer. Roast in the oven for 25 to 30 minutes, or until they’re golden brown and fork-tender.
Remove the baking sheet from the oven, then sprinkle the cheddar cheese over the hot potatoes. Return to the oven for another 5 to 7 minutes, just until the cheese is melted and slightly golden.
Once they’re out of the oven, scatter the chopped chives over the top and serve while still hot and melty.
Notes
You can use gold, red, or even purple baby potatoes here—whatever you have on hand. If you’re not a fan of ranch packets, try making your own blend using dried parsley, dill, garlic powder, onion powder, salt, and black pepper. For an even crispier finish, you can broil the potatoes with cheese for 1 to 2 minutes at the end, keeping a close eye on them.
Sharp cheddar gives a nice contrast to the ranch seasoning, but feel free to play with other cheeses like Monterey Jack or Pepper Jack for a little kick.