Can I make this recipe ahead of time?

Yes, you can partially prepare this dish in advance. Roast the potatoes until they are just tender, then store them in the fridge. When ready to serve, reheat them in the oven at 375°F and add the cheese and bacon during the last few minutes.

What type of potatoes work best for this recipe?

Baby potatoes, Yukon Gold, or Russet potatoes are ideal. Baby potatoes have a creamy texture, Yukon Golds are buttery and hold their shape well, and Russets become extra crispy.

How do I get the crispiest potatoes?

For extra crispiness, soak the chopped potatoes in cold water for 30 minutes before roasting to remove excess starch. Also, make sure they are well-spaced on the baking sheet.

Cheesy Bacon Ranch Roasted Potatoes

Name: Cheesy Ranch Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds baby potatoes, halved; 2 tablespoons olive oil; 1 packet (1 ounce) ranch seasoning mix; 1 teaspoon garlic powder; ½ teaspoon salt; ¼ teaspoon black pepper; 1 ½ cups shredded cheddar cheese; 6 slices bacon, cooked and crumbled; 2 tablespoons chopped green onions (optional)

Description

These cheesy bacon ranch roasted potatoes are crispy, cheesy, and packed with smoky, tangy flavor. Perfect for weeknight dinners or gatherings, this easy sheet pan dish combines golden roasted potatoes, melty cheddar cheese, and crunchy bacon with a bold ranch seasoning for an irresistible side dish.

Ingredients

Scale

2 pounds baby potatoes, halved
2 tablespoons olive oil
1 packet (1 ounce) ranch seasoning mix
1 teaspoon garlic powder
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
2 tablespoons chopped green onions (optional)

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Instructions

Preheat the oven: Set the oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easier cleanup.
Prepare the potatoes: Wash the potatoes thoroughly and cut them into even-sized halves to ensure even roasting.
Season the potatoes: In a large mixing bowl, toss the potatoes with olive oil, ranch seasoning, garlic powder, salt, and black pepper until evenly coated.
Arrange on baking sheet: Spread the seasoned potatoes in a single layer on the prepared baking sheet, making sure they aren’t overcrowded to allow even crisping.
Roast the potatoes: Place the tray in the oven and bake for 25-30 minutes, flipping halfway through, until the potatoes are golden brown and fork-tender.
Cook the bacon: While the potatoes roast, cook the bacon in a pan over medium heat until crispy. Drain on a paper towel and crumble into small pieces.
Add cheese and bacon: Remove the potatoes from the oven and immediately sprinkle the shredded cheddar cheese and crumbled bacon over them. Return to the oven for about 5 minutes, or until the cheese is fully melted.
Garnish and serve: Sprinkle with chopped green onions for a fresh finish and serve hot.

Notes

If using Russet potatoes, peel them for a smoother texture or leave the skins on for extra crispiness.
For an extra crispy texture, broil the potatoes for the last 2-3 minutes of baking.
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F to maintain crispness.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 1g
Sodium: 610mg
Fat: 20g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 12g
Cholesterol: 35mg