Sheet Pan Cheesy Ranch Potatoes

Let’s be real – we all need those no-fuss, maximum-flavor recipes that make weeknight cooking less of a chore.

These Sheet Pan Cheesy Ranch Potatoes are exactly that kind of kitchen magic.

Crispy on the outside, fluffy on the inside, and covered in melty cheese with that unmistakable ranch kick. Your taste buds are about to throw a party.

What makes these potatoes special is the perfect balance of flavors and textures.

The ranch seasoning infuses every bite with herby, garlicky goodness, while the touch of cayenne adds just enough heat to keep things interesting without overwhelming your palate.

When that cheese melts into all the nooks and crannies of those golden potatoes? Pure potato perfection that turns a simple side dish into the star of the meal.

Ingredients

• 1 & 1/2 lbs baby dutch yellow potatoes, cut into small pieces
• 1 tbsp olive oil
• 1-2 tbsp Ranch seasoning
• Pinch of cayenne
• 1/2 cup shredded cheese (I used Trader Joe’s 3 cheese blend)
• 1/2 tbsp chopped cilantro or sliced chives for topping, optional
• Drizzle of hot sauce for topping, optional

Steps

1. Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking. The parchment also helps create more even browning.
2. In a large mixing bowl, combine the potatoes with 1 tbsp olive oil, 1-2 tbsp Ranch seasoning (use the full 2 tbsp if you want stronger ranch flavor), and a pinch of cayenne. Mix thoroughly to ensure every potato piece is evenly coated. This coating creates the flavorful crust that makes these potatoes irresistible.
3. Arrange potatoes on the baking sheet in a single layer with small spaces between pieces. Overcrowding will cause the potatoes to steam rather than roast, preventing that desirable crispy exterior.
4. Bake for 23-25 minutes until potatoes are golden brown and fork-tender. You’ll know they’re done when the edges have a nice golden color and a fork easily pierces through the center of the largest pieces.
5. Remove from the oven and immediately sprinkle the 1/2 cup shredded cheese evenly over the hot potatoes. Return to the oven for 2-3 minutes until the cheese is completely melted and just beginning to bubble. Watch carefully during this final bake – you want melted cheese, not burnt cheese!
6. Finish with a sprinkle of chopped cilantro or chives and a drizzle of hot sauce if desired. The fresh herbs add color and brightness that balances the rich, cheesy potatoes. Serve immediately while hot and at peak crispiness.

Smart Swaps

• Use sweet potatoes instead of yellow potatoes for a different flavor profile and added nutrients
• Swap smoked paprika for cayenne if you want smokiness without the heat
• Try nutritional yeast (about 3 tbsp) mixed with 1/4 cup cheese for a more savory flavor with less dairy
• Use avocado oil instead of olive oil for a higher smoke point if you want to increase oven temperature to 425°F (220°C) for extra crispiness

Make It Diabetes-Friendly

• Replace regular potatoes with cauliflower florets (same amount by weight) to reduce carbs by approximately 22g per serving
• Use a low-carb ranch seasoning without added sugars or use a homemade blend of dried herbs and spices
• Limit portion size to 3/4 cup per serving (approximately 15g of carbs)
• Pair with a protein source like grilled chicken and non-starchy vegetables to reduce the glycemic impact of the meal
• Add 1 tbsp ground flaxseed to the seasoning mix for added fiber, which helps slow carbohydrate absorption

Pro Tips

• Cut potatoes into equal-sized pieces (about 3/4-inch cubes) for even cooking
• Soak cut potatoes in cold water for 20 minutes before cooking, then pat completely dry for extra crispiness
• Heat your baking sheet in the oven while it preheats for an immediate sear when potatoes hit the pan
• For extra flavor, add 2 cloves minced garlic to the seasoning mix
• Let potatoes cool for 3-5 minutes after adding cheese and herbs – this sets the cheese and makes serving easier