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Crispy Parmesan Ranch Roasted Potatoes

Crispy Parmesan ranch roasted potatoes bake on a rimmed sheet pan until tender with deeply golden, crisp undersides. Ranch seasoning and finely grated Parmesan coat each piece for a savory, crunchy side dish.
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Prep Time 10 minutes
Cook Time 40 minutes
Resting time 5 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 245
Ingredients Equipment Method Notes

Ingredients
  

  • 3 tbsp olive oil divided
  • 2 lb Yukon Gold potatoes scrubbed and cut into 1-inch pieces
  • 1 packet (1 oz) ranch seasoning mix
  • 0.5 cup Parmesan cheese finely grated

Equipment

  • 1 18x13-inch rimmed baking sheet

Method
 

  1. Heat the oven to 425°F and lightly grease an 18x13-inch rimmed baking sheet with 1 tablespoon of the olive oil.
  2. Toss the potatoes in a large bowl with the remaining 2 tablespoons olive oil and the ranch seasoning mix, then add the Parmesan and toss until evenly coated.
  3. Arrange the potatoes in a single layer on the baking sheet, cut sides down where possible, and roast for 35 to 45 minutes without turning, until tender and deeply golden and crisp underneath.
  4. Let the potatoes rest on the baking sheet for 5 minutes before serving.

Notes

For the crispiest undersides, arrange the potatoes cut sides down where possible and leave them undisturbed while roasting. Refrigerate leftovers for 3–4 days; freezing is not recommended because the potatoes can lose their crisp texture. For a dairy-free version, use dairy-free ranch seasoning and Parmesan-style cheese.