Cheesy Ranch Roasted Potatoes
Ranch roasted potatoes spiced with chili powder, garlic, and smoky cumin. These are roasted till they're golden and crispy, then topped with scallions, sharp cheddar cheese, and my ranch greek yogurt sauce! So good you just can't stop!
Servings: 4 servings
Ingredients
- 2 1/4 pounds russet potatoes thoroughly washed and chopped into 3/4 inch dice
- 3 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/4 teaspoon red pepper flakes
- salt + pepper
- 3/4 cup shredded sharp cheddar cheese
- 2 scallions greens only, chopped
Ranch sauce:
- 1/2 cup greek yogurt
- 2 tablespoons full fat mayonnaise
- 2 tablespoon buttermilk
- 1 tablespoons ranch dip mix
Instructions
- Place the potatoes in a large bowl cover with cold water, let sit for 30 minutes. Prepare the ranch sauce while you wait. Combine all the ingredients in a bowl and whisk until smooth.
- Position a rack in the center of the oven and preheat the oven to 425ºF. Grease a large rimmed baking sheet with 1 tablespoon of olive oil. I used a pastry brush to help the process.
- Drain the potatoes, rinse a few times with running water and pat dry with paper towel. Toss the potatoes in the remaining 2 tablespoons of olive oil. In a small bowl, combine the chili powder, garlic, cumin, red pepper flakes, a big pinch of salt and pepper. Sprinkle the seasonings on the potatoes, tossing as you go to ensure they're all seasoned.
- Spread in a single layer onto the baking sheet, bake for 30-35 minutes, tossing half way in between using a thin metal spatula. Bring the potatoes to the center of the baking sheet and top with shredded cheese. Let the cheese melt in the oven for another 1-2 minutes. Top with scallions and drizzle with desired amount of ranch sauce. Serve immediately.
