Instructions:
1. Preheat the oven:
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
2. Prepare the potatoes:
- Wash the baby potatoes thoroughly, and then cut them into halves or quarters (depending on their size). If you’re using larger potatoes like Yukon Golds, cut them into 1-inch cubes for even cooking.
3. Season the potatoes:
- In a large bowl, toss the cut potatoes with olive oil, making sure each piece is evenly coated.
- Add the ranch seasoning mix, garlic powder, onion powder, paprika (if using), and salt and pepper. Toss everything together until the potatoes are well-coated with the seasoning mixture.
4. Roast the potatoes:
- Spread the seasoned potatoes in an even layer on the prepared baking sheet. Make sure they are not overcrowded so they can crisp up nicely.
- Roast in the preheated oven for about 25–30 minutes, or until the potatoes are golden brown and crispy on the outside, and tender when pierced with a fork. Stir the potatoes halfway through the roasting time to ensure even cooking.
5. Add the cheese:
- Once the potatoes are cooked and crispy, remove them from the oven.
- Sprinkle the shredded cheddar cheese and Parmesan cheese evenly over the hot potatoes.
- Return the baking sheet to the oven and bake for an additional 5 minutes (or until the cheese is melted and bubbly).
6. Garnish and serve:
- Remove the potatoes from the oven and sprinkle with fresh parsley for a burst of color and freshness.
- Serve the cheesy ranch potatoes hot, and enjoy!