Description
These cheesy bacon ranch potatoes are roasted till crispy, tossed in savory ranch seasoning, and finished with bacon and melted cheddar cheese. Easy enough for a weeknight, impressive enough for a crowd.
Ingredients
Scale
- 2 1/2 pounds Yukon Gold or red potatoes, cut into 1 1/2-inch cubes (unpeeled)
- 6 ounces bacon
- 1 (1-ounce) packet dry ranch seasoning
- 8 ounces cheddar cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1/4 cup chopped chives, for garnish (optional)
Instructions
- Preheat oven to 425°F. Line a large rimmed baking sheet with foil.
- Boil potatoes in a large pot of water for 8–10 minutes, just until barely tender. Drain well.
- Cook bacon: While potatoes boil, chop bacon and spread on the baking sheet. Bake for 7 minutes.
- Combine: Add drained potatoes to the pan with bacon. Toss with ranch seasoning and olive oil until coated.
- Roast for 45 minutes, stirring every 10 minutes, until potatoes are golden and crisp.
- Add cheese: Sprinkle cheese over potatoes and bake another 3–4 minutes, until melted.
- Serve: Garnish with chives, season with salt and pepper, and enjoy hot.
Notes
Don’t overcook potatoes when parboiling—just until barely tender! Stir frequently for even browning and crispy edges. Freshly grated cheese melts best. Leftovers keep in the fridge for up to 4 days or can be frozen for 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Side Dish
- Method: Oven-Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 380
- Sugar: 1g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 35mg