Description
Crispy ranch potatoes made with baby Yukon Gold or Red potatoes, tossed in olive oil, dry ranch seasoning, and Parmesan cheese, then baked to golden perfection. This easy side dish brings a flavorful twist to roasted potatoes, garnished with fresh dill for added freshness and aroma.
Ingredients
Potatoes
- 2 lbs baby potatoes (Yukon Gold or Red)
Seasoning and Topping
- ¼ cup extra virgin olive oil
- 1 ounce dry ranch seasoning packet (e.g., Hidden Valley)
- ½ cup grated Parmesan cheese
- Chopped fresh dill, for garnish
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Mix Ingredients: In a large bowl, combine the baby potatoes, olive oil, dry ranch seasoning packet, and grated Parmesan cheese. Toss well to evenly coat each potato piece with the seasoning and cheese.
- Arrange Potatoes: Spread the coated potatoes in a single layer on the prepared baking sheet, making sure to leave some space between the potatoes to allow hot air circulation for crispiness.
- Bake Potatoes: Place the baking sheet in the oven and bake the potatoes for 25 to 30 minutes, until they are golden brown and tender when pierced with a fork.
- Garnish and Serve: Once baked, sprinkle the roasted ranch potatoes with freshly chopped dill for a bright and fresh flavor. Serve promptly for best texture and taste.
Notes
- Use parchment paper on the baking sheet for easier cleanup after baking.
- Ensure there is enough space between potato pieces on the baking sheet to promote even crisping.
- Use fresh grated Parmesan cheese and press it onto the potatoes to enhance flavor and texture.
- For optimal taste and texture, serve the ranch potatoes immediately after baking.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side
- Method: Baking
- Cuisine: American
