Cheesy Ranch Potatoes

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For the potatoes:
2 pounds Yukon gold potatoes, cut into 1-inch pieces
4 tablespoons ghee or lard, melted
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon Celtic sea salt
1/4 teaspoon freshly ground black pepper
2 cups grated cheddar cheese

For the ranch dipping sauce:
2 tablespoons whole buttermilk
1/4 cup mayonnaise
1/4 cup sour cream (Good Culture or Kalona are two of my favorites)
1/4 teaspoon dried dill
1/4 teaspoon dried parsley
1/4 teaspoon dried chives
1/2 teaspoon garlic powder
1/2 teaspoon lemon juice
1/8 teaspoon Celtic sea salt


Preheat the oven to 400 degrees F and adjust the rack to the middle position. Place the potatoes in a large 13×9 baking dish and toss with ghee, garlic, onion powder, sea salt and black pepper. Roast the potatoes until they are tender and golden brown on the bottoms, about 30 minutes.

Meanwhile, whisk together all of the ingredients for the dipping sauce in a medium bowl. Set aside.

Sprinkle the cheese over the potatoes and continue to roast until cheese is melted and bubbly, about 5 minutes. Let cool for 5 minutes. Drizzle with ranch sauce and serve.

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