Name: Easy Cheesy Garlic Ranch Potatoes
Prep time: 10 min
Cook time: PT-487272H57M57S
Total time: PT-487272H57M57S
Cuisine: American
Ingredients: 3 large russet potatoes; 2 tbsp olive oil; 3 tbsp ranch seasoning mix; 1 tsp garlic powder; 1 cup shredded cheddar cheese; Salt & pepper, to taste

I love how effortlessly these potatoes come together—just russets, ranch seasoning, garlic powder, olive oil, and cheddar cheese. They bake into a crispy, cheesy side dish perfect with chicken, steak, BBQ, or even on their own when I’m craving comfort food.

Easy Cheesy Garlic Ranch Potatoes

Why You’ll Love This Recipe

I’m always on the lookout for side dishes that are simple, crowd-pleasing, and don’t take much time. These potatoes check all the boxes—they’re budget-friendly, use pantry staples, and I can prep them in under 10 minutes before popping them in the oven. The secret? Baking them covered first to get tender insides, then uncovering to crisp them up before adding melty cheese for the ultimate gooey finish .

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

3 large russet potatoes
2 tbsp olive oil
3 tbsp ranch seasoning mix
1 tsp garlic powder
1 cup shredded cheddar cheese
Salt & pepper, to taste

Directions

Preheat my oven to 400 °F and line a large baking sheet with parchment paper or non-stick foil.
Wash and chop potatoes into bite-sized pieces.
In a big bowl, I toss chopped potatoes with olive oil, then sprinkle in ranch seasoning.
Spread them out evenly on the baking sheet, season with garlic powder, salt, and pepper.
Cover the baking sheet with foil and bake for 20 minutes.
I remove the foil and bake another 20 minutes, until they’re tender and start to brown.
Finally, I sprinkle cheese over the hot potatoes and bake for 1–2 more minutes, just until the cheese melts

Servings and Timing

These potatoes serve about 4–6 people as a side.

Prep time: ~10 minutes
Bake time: ~40 minutes total (20 minutes covered + 20 minutes uncovered)
Cheese melt: ~1–2 minutes

Variations

Different potatoes: Use baby, red, or Yukon golds—they’ll all work great.
Extra flavor: Mix in minced fresh garlic or chopped rosemary.
Spice it up: Add a pinch of smoked paprika or chili powder before baking.
Creamy finish: Stir in a dollop of sour cream or cream cheese right after baking, before adding cheese on top.

Storage/Reheating

After they cool, I store leftovers in an airtight container for up to 4 days in the fridge.
To reheat, I spread them on a baking sheet and warm at 350 °F for 8–10 minutes until the cheese bubbles again. For crispy edges, a quick 2‑minute broil does the trick.

FAQs

### Can I use other potatoes?

Absolutely! I’ve swapped russets for red or Yukon gold potatoes with great results—texture and taste may vary slightly, but they all work beautifully.

### Do I need to soak or parboil the potatoes?

Nope! Simply chopping and tossing with oil works fine. Baking covered helps ensure they finish tender inside before crisping up.

### Can I make these ahead of time?

Yes, I’ll bake them ahead (up through step 6), cool and refrigerate, then reheat later with cheese just before serving. Freshly melted cheese is key.

### What can I serve these with?

I love pairing them with grilled chicken, steak, fish, pork chops, or BBQ. They even make a fantastic hearty snack on their own.

### How do I adjust seasoning for larger batches?

It scales easily—just increase ranch seasoning, garlic powder, and cheese proportionally. For example, 1.5× batch = 4–5 tbsp ranch, 1.5 tsp garlic powder, and 1.5 cups cheese.

Conclusion

These Easy Cheesy Garlic Ranch Potatoes are the kind of side dish I’m always coming back to. With minimal ingredients and effort, I get crispy, flavorful potatoes smothered in gooey cheese. Perfect for busy weeknight dinners or when I want comfort food without fuss. I’m sure this recipe will become a go‑to in your kitchen too.