Description
These Cheesy Ranch Roasted Potatoes are a delightful side dish that combines tender baby red potatoes with creamy ranch dressing and a generous layer of melted cheese. Topped with fresh green onions, they’re perfect for any occasion and sure to please a crowd!
Ingredients
Scale
- 3 lbs baby red potatoes, unpeeled
- 1/2 cup buttermilk ranch or yogurt ranch dressing
- Garlic salt, to taste
- 1 to 1 1/2 cups finely shredded Mexican cheese blend
- 2 tablespoons chives or green onions, optional garnish
Instructions
- Prepare the Potatoes: Cut the unpeeled baby red potatoes into 1 to 1.5-inch pieces. In a large 5-quart pot, fill halfway with salted warm water (about 7 cups water and 1 teaspoon salt). Add the potatoes and bring to a boil, then reduce to a low boil and cook for 8-12 minutes, or until easily pierced with a fork. Drain well.
- Coat the Potatoes: Drizzle 1/2 cup of ranch dressing directly into the pot with the drained potatoes. Gently toss to coat the potatoes evenly.
- Bake the Potatoes: Transfer the ranch-coated potatoes into a greased casserole dish. Sprinkle garlic salt over the potatoes to taste. Bake uncovered at 400°F (200°C) for 20-25 minutes.
- Add Cheese and Broil: Remove the casserole from the oven and set the oven to broil. Sprinkle the top with 1 cup (or more) of finely shredded Mexican cheese blend. Return to the oven and broil for 2-3 minutes, or until the cheese is melted and golden.
- Garnish and Serve: If desired, sprinkle chopped chives or green onions over the cheesy potatoes. Adjust the seasoning with more garlic salt if needed.
Notes
- You can customize the cheese blend to your preference.
- Feel free to add additional spices or herbs for extra flavor.
- Prep Time: 10 mins
- Cook Time: 35 minutes
- Category: side dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/6 of the dish
- Calories: 300
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg