Instructions:
Preheat Oven:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Prepare Potatoes:
In a large bowl, toss the diced potatoes with olive oil, ranch seasoning mix, salt, and pepper until evenly coated.
Bake:
Spread the potatoes evenly on the prepared baking sheet. Roast for 25-30 minutes, or until golden and crispy, stirring halfway through.
Add Cheese:
Sprinkle shredded cheddar cheese and grated Parmesan cheese over the potatoes. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
Storage Steps:
Cool Down:
Allow the potatoes to cool at room temperature for about 30 minutes after baking.
Choose Storage Container:
Use an airtight container to store the potatoes. You can also wrap them tightly in aluminum foil or plastic wrap.
Label and Date:
If using a container, label it with the date to keep track of freshness.
Choose Storage Location:
Refrigerate: Store in the refrigerator for up to 3-4 days. Make sure it’s in an airtight container to prevent drying out.
Freeze: For longer storage, freeze the potatoes for up to 2 months. Spread them in a single layer on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container.
Reheating Instructions:
From Refrigerator:
Preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet and heat for about 15-20 minutes, or until warmed through. You can cover them with foil to retain moisture.
From Freezer:
Thaw overnight in the refrigerator. Then reheat in the oven as described above, or microwave individual portions for a quick option.
Tips for Best Results:
Prevent Drying: When reheating, consider adding a splash of broth or water to the dish to help keep the potatoes moist.
Check for Freshness: Always check for any off smells or changes in texture before consuming leftovers.
