Description
Cheesy ranch potatoes are an easy side dish with tender roasted potatoes tossed in ranch seasoning and smothered with bacon and melty cheddar. So addictive!
Ingredients
Scale
- 2 1/2 pounds Yukon Gold Potatoes, or Red Potatoes, cut into 1 1/2- cubes – unpeeled
- 6 ounces bacon
- 1 (1-ounce) package of dry ranch seasoning
- 8 ounces cheddar cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped chives to garnish
Instructions
- Preheat oven to 425°F. Line a large baking sheet with sides (jelly roll pan) with foil. Set aside.
- Place the cubed potatoes in a large pot. Fill the pot with water covering potatoes by one inch. Bring the water to a boil and then reduce the heat to medium-low to simmer the potatoes for 8 – 10 minutes until just tender.
- While the potatoes are boiling, chop the bacon and evenly place on the prepared baking sheet. Place the pan in the oven for 7 minutes to begin cooking the bacon.
- Drain the potatoes well and transfer them to the same baking sheet as the bacon, coating them evenly with the bacon drippings. Sprinkle potatoes with the ranch seasoning evenly and drizzle olive oil over potatoes.
- Place the pan back in the oven for 45 minutes, stirring every 10 minutes to crisp on all sides.
- When the potatoes are crisped, remove from the oven. Season with salt and pepper to taste and then sprinkle evenly with cheese. Place them back in the oven until the cheese is melted, 3-4 minutes.
- Sprinkle with chives to garnish.
Notes
Store airtight in the refrigerator for up to 3 days.
