Shake and Bake Ranch Potatoes
These Shake and Bake Ranch Potatoes are crispy, cheesy, and bursting with zesty ranch flavor—an easy, irresistible side everyone will love!
Equipment
- Cutting Board
- Sharp Knife
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Spatula
Ingredients
- 0.5 cup Italian bread crumbs for crispy coating
- 2 tablespoons Ranch seasoning classic taste, e.g. Hidden Valley
- 0.5 teaspoon paprika adds subtle smokiness and color
- 0.25 teaspoon black pepper a little kick
- 4 medium russet potatoes peeled and cut into 3/4-inch pieces
- 2 tablespoons melted butter helps crumbs adhere and adds richness
- 2 tablespoons vegetable oil aids in achieving golden-brown finish
- 0.25 cup grated Parmesan cheese adds cheesy flavor
Instructions
- Preheat your oven to 425°F (220°C) to achieve a crispy texture.
- Peel the russet potatoes and cut into 3/4-inch pieces, ensuring uniform size for even cooking.
- In a mixing bowl, combine Italian bread crumbs, ranch seasoning, paprika, black pepper, and grated Parmesan cheese; stir well.
- Toss the potato pieces in a separate bowl with melted butter and vegetable oil until well coated.
- Add the breadcrumb mixture to the potatoes and toss until every piece is evenly coated.
- Spread the coated potatoes in a single layer on a baking sheet; optionally use parchment paper for easier cleanup.
- Bake for 25-30 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and let cool slightly before serving warm and enjoying.
Notes
- Cut potatoes uniformly to ensure even cooking and crispiness.
- Use cooking spray instead of butter and oil for a lighter option.
- Try different cheeses like cheddar or mozzarella for unique flavor variations.
- Broil for the last 2-3 minutes for extra crunch, watching carefully to avoid burning.
- Freeze coated potatoes on a baking sheet before storing for up to 3 months; add extra baking time when cooking from frozen.