Description
Golden cubes of Yukon Gold or red potatoes tossed with savory ranch seasoning, roasted until crisp, then topped with melted cheddar, crispy bacon, and fresh chives. A crowd-pleasing side that’s comfort food at its finest.
Ingredients
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2½ lb Yukon Gold or red potatoes, unpeeled, cut into 1½″ cubes
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6 oz bacon (about 6 slices), cooked & chopped
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1 oz dry ranch seasoning mix (1 packet)
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8 oz cheddar cheese, shredded
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2 Tbsp olive oil
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Salt & pepper, to taste
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¼ cup chopped chives, for garnish
Instructions
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Preheat oven to 400 °F (200 °C).
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In a large bowl, toss potato cubes with olive oil, dry ranch seasoning, salt, and pepper.
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Spread potatoes in a single layer on a rimmed baking sheet.
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Roast for 20 min, then remove and gently toss.
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Roast another 20 min, toss again, then roast for a final 15 min or until edges are crisp and golden.
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Remove from oven, move potatoes to the center of the sheet, and evenly sprinkle shredded cheddar on top.
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Return to oven just until cheese melts, about 3–5 min.
- Remove, drizzle with ranch if desired, top with bacon bits and chives, and serve immediately.
Notes
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For extra crispiness, spread potatoes evenly—don’t overcrowd the pan.
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Yukon Golds are creamier; reds hold their shape better—both work beautifully interchangeably.
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Want to dial down bacon? Omit and boost with Parmesan for a vegetarian option.
- Leftovers keep well in a sealed container in the fridge for up to 5 days. Reheat at 350 °F until warmed and crisp.
- Prep Time: 10 minutes
- Cook Time: 55 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American