These Cheesy Ranch Potatoes (ft. Mystic Cheese Co.) are so satisfyingly simple to make. It requires minimal effort considering the amount of flavor, which I am totally here for! It’s easy to adjust, so let your tastebuds lead the way! Recipe as follows:
![](https://beethelove.net/wp-content/uploads/2022/06/Cheesy_Ranch_Potatoes-2-adjust-819x1024.jpg)
Fill a medium pot with one inch of water, then place a steamer basket inside. Place the potatoes in the steamer basket, cover, then bring water to a boil. Cook until potatoes are fork tender, about 12-15 minutes. In the meantime, prepare and measure remaining ingredients.
![](https://beethelove.net/wp-content/uploads/2022/06/Cheesy_Ranch_Potatoes-10-adjust-819x1024.jpg)
For the dressing, melt butter then mix with ranch seasoning, parsley, cheese, and black pepper. Stir until combined.
![](https://beethelove.net/wp-content/uploads/2022/06/Cheesy_Ranch_Potatoes-14-adjust-819x1024.jpg)
When the potatoes are ready, roughly halve the pieces into bite-sized chunks, then transfer to a mixing bowl.
![](https://beethelove.net/wp-content/uploads/2022/06/Cheesy_Ranch_Potatoes-23-adjust-819x1024.jpg)
Add the melted butter mixture over the potatoes, then toss to combine. Taste test and season to preference.
![](https://beethelove.net/wp-content/uploads/2022/06/Cheesy_Ranch_Potatoes-27-adjust-819x1024.jpg)
Transfer to a serving dish and garnish with extra cheese (optional) before serving. Enjoy
Cheesy Ranch Potatoes (ft. Mystic Cheese Co.)
PREP TIME: 10-15 MIN
COOK TIME: 15 MIN
SERVES: 4
Ingredients:
- 1 1/12 lb. baby potatoes
- 1/3 cup aged cheese, grated (I used Mystic Cheese Co. Bowhead, Parmigiano-Reggianno is a fantastic alternative!)
- 2-3 Tbs ranch powder
- 4+ Tbs unsalted butter, melted
- 2 Tbs chopped parsley
- 1 tsp cracked black pepper
Directions for Cheesy Ranch Potatoes (ft. Mystic Cheese Co.):
- Fill a medium pot with one inch of water, then place a steamer basket inside. Place the potatoes in the steamer basket, cover, then bring water to a boil. Cook until potatoes are fork tender, about 12-15 minutes. In the meantime, prepare and measure remaining ingredients.
- For the dressing, melt butter then mix with ranch seasoning, parsley, cheese, and black pepper. Stir until combined.
- When the potatoes are ready, roughly halve the pieces into bite-sized chunks, then transfer to a mixing bowl. Add the melted butter mixture over the potatoes, then toss to combine. Taste test and season to preference.
- Transfer to a serving dish and garnish with extra cheese (optional) before serving. Enjoy!
Notes:
- Seasoning with sea salt is optional. I typically omit it since the ranch and cheese I use is salty enough for me, however, your cheese may be less salty, so taste test always and adjust to your personal preferences.
- Similarly, use as much or as little melted butter as you’d like. This recipe is meant for adapting. I prefer using unsalted butter since I find everything else to be salty enough for my tastebuds. Again again, do you!
- Use dry parsley for a milder (less herbaceous) taste. Use fresh parsley if you’d prefer more bite.
- You can make this vegan by using plant-based substitutes, like vegan ranch powder and vegan cheese!
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.