Cheesy Ranch Roasted Potatoes
Skin-on potato chunks are parboiled, lightly coated with ranch, and roasted until fork-tender with browned patches. Cheddar and cooked bacon go on at the end, giving the potatoes pockets of melted cheese without baking it into a hard crust. Fresh chives finish the dish.
The short roast depends on parboiling first. Drain the potatoes well and spread them in a shallow layer so they brown rather than steam.
Ingredients for Cheesy Ranch Roasted Potatoes
- 2 pounds small red or yellow potatoes, skins on, cut into 1- to 1 1/2-inch chunks (about 900g)
- 1/3 cup bottled ranch dressing (about 80g)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 1/2 cups shredded sharp cheddar cheese (about 170g)
- 4 strips bacon, cooked crisp and crumbled (about 40g)
- 2 tablespoons finely chopped fresh chives
Optional: Salt to taste after cooking. Taste a potato first; the ranch, cheddar, and bacon may provide enough salt.
How to Make Cheesy Ranch Roasted Potatoes
- Prepare: Preheat the oven to 400°F (205°C). Cut the unpeeled potatoes into evenly sized chunks. Cook and crumble the bacon if it is not already prepared.
- Parboil: Put the potatoes in a large pot and cover with water. Bring to a boil, then reduce to a gentle simmer. Start checking after 8 minutes; at about 8 to 10 minutes, a fork should enter a chunk with some resistance. The pieces should still hold their shape.
- Drain and coat: Drain the potatoes and let them steam-dry in the colander for 2 to 3 minutes, until no visible water clings to them. Gently toss with the ranch dressing, olive oil, garlic powder, and pepper.
- Roast: Spread the potatoes in a shallow, mostly single layer in a lightly greased 9-by-13-inch baking dish or on a rimmed sheet pan. Roast uncovered for 20 to 25 minutes, turning gently once halfway through. Check at 20 minutes. If the centers do not pierce easily with a fork, keep roasting before adding the cheese. Look for some golden-brown edges.
- Melt the cheese: Scatter the cheddar over the tender potatoes and distribute the cooked bacon between and over the pieces. Return to the 400°F oven for about 3 to 5 minutes. Watch closely and remove the pan when the cheese is glossy and melted.
- Finish: Let stand for 2 to 3 minutes. Scatter the chives over the top, taste before adding any salt, and serve warm on a platter.
Why Parboil Before Roasting?
Parboiling starts cooking the centers before the potatoes are coated with ranch. Stop while the pieces are still firm enough to toss; they finish becoming tender in the oven. Letting them steam-dry after draining keeps excess water out of the roasting pan.
The 20- to 25-minute roast is for parboiled potatoes. Raw chunks need a substantially longer, different baking method.
How to Get Browned Potatoes and Gooey Cheese
A shallow layer leaves more potato surfaces exposed to the hot pan. A deep or crowded layer traps moisture and browns less. Because the potatoes have a ranch coating, expect browned patches rather than a crisp shell on every piece.
Add the cheddar and cooked bacon only after the potato centers are fork-tender. The brief final bake melts the cheese while leaving distinct potato pieces and visible bacon.
Small red or yellow potatoes both work; even chunk sizes matter more than the variety. For an alternative, replace the cheddar with the same amount of shredded Mexican-style cheese blend, though the color and melt may differ. Omit the bacon for a meat-free version.
Storing and Reheating
Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat covered in a 350°F (175°C) oven until hot, adding a small splash of water if the potatoes seem dry. Individual portions can also be microwaved in short intervals. Reheated potatoes will likely be softer than freshly roasted ones. Freezing is not recommended for the dairy-coated potatoes.
For a firmer cheese crust, try crispy Parmesan crusted potatoes. For a casserole instead of distinct roasted chunks, make funeral potatoes with a crispy cornflake topping.
Nutrition
Approximate nutrition per serving, based on 6 side-dish servings: 345 calories, 13g protein, 21g fat, and 28g carbohydrates. Estimated per 100g of finished dish: 175 calories, 6g protein, 10g fat, and 14g carbohydrates. Values vary with the ranch dressing, bacon, and moisture lost during cooking.
Equipment
- Large pot
- Colander
- 9-by-13-inch baking dish or rimmed sheet pan
- Oven
Ingredients
Potatoes
- 2 pounds small red or yellow potatoes, skins on and cut into 1- to 1 1/2-inch chunks (about 900 g)
- 1/3 cup bottled ranch dressing (about 80 g)
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
Toppings
- 1 1/2 cups shredded sharp cheddar cheese (about 170 g)
- 4 strips bacon, cooked crisp and crumbled (about 40 g)
- 2 tablespoons finely chopped fresh chives
- Salt to taste, optional
Instructions
- Preheat the oven to 400°F (205°C). Cut the unpeeled potatoes into evenly sized chunks and cook and crumble the bacon if needed.
- Place the potatoes in a large pot and cover with water. Bring to a boil, then reduce to a gentle simmer.
- Start checking the potatoes after 8 minutes. Parboil for about 8 to 10 minutes, until a fork enters with some resistance and the pieces still hold their shape.
- Drain the potatoes and let them steam-dry in the colander for 2 to 3 minutes, until no visible water clings to them.
- Gently toss the potatoes with the ranch dressing, olive oil, garlic powder, and black pepper.
- Spread the potatoes in a shallow, mostly single layer in a lightly greased 9-by-13-inch baking dish or on a rimmed sheet pan.
- Roast uncovered for 20 to 25 minutes, turning gently once halfway through. Check at 20 minutes and continue roasting until fork-tender with some golden-brown edges.
- Scatter the cheddar over the tender potatoes and distribute the cooked bacon between and over the pieces.
- Return the pan to the oven for about 3 to 5 minutes, until the cheese is glossy and melted.
- Let stand for 2 to 3 minutes. Top with chives, taste before adding optional salt, and serve warm.
Tips
- Drain the potatoes well and let them steam-dry before adding the ranch mixture.
- Keep the potatoes in a shallow layer so they brown instead of steam.
- Parboil until the potatoes are still firm enough to toss; they finish cooking in the oven.
- Add the cheese and bacon only after the potato centers are fork-tender.
- Check the seasoning before adding salt, since the ranch, cheddar, and bacon may already be salty.
Variations
- Mexican-Style Cheese: Replace the cheddar with the same amount of shredded Mexican-style cheese blend.
- Meat-Free: Omit the bacon.