Can I make this recipe with frozen potatoes?

While fresh is best for this particular method, you can adapt using frozen diced potatoes. Skip the parboiling step and increase the initial baking time by about 10 minutes. The texture won't be quite the same, but the flavor will still be delicious.

Why parboil the potatoes first instead of just roasting them?

Parboiling ensures the inside of the potatoes becomes tender while allowing the outside to get nice and crispy during roasting. Without parboiling, you risk having potatoes that are either burnt on the outside while still hard inside, or fully cooked but not crispy.

Can I prepare this dish ahead of time for a party?

Yes! You can do all steps except adding the cheese and chives up to a day before. Store in the refrigerator, then reheat at 375°F for about 15-20 minutes until hot, add the cheese, melt it, and add chives just before serving.

How can I ensure my potatoes get really crispy?

Three key factors: thoroughly drain after parboiling (even pat dry with paper towels if needed), don't overcrowd the baking sheet, and make sure to stir every 10 minutes during roasting so all sides get exposed to direct heat.

Cheesy Ranch Potatoes Recipe

Name: Cheesy Ranch Potatoes Recipe
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 2 1/2 pounds Yukon Gold Potatoes or Red Potatoes, cut into 1 1/2-inch cubes, unpeeled; 1 (1-ounce) package of dry ranch seasoning; 2 tablespoons olive oil; Salt and pepper to taste; 8 ounces cheddar cheese, shredded; 6 ounces bacon; 1/4 cup chopped chives for garnish

Description

These Cheesy Ranch Potatoes are the perfect comfort food, combining crispy roasted Yukon Gold or Red Potatoes with creamy melted cheddar, savory bacon, and the bold flavor of ranch seasoning. A simple, crowd-pleasing side dish that pairs beautifully with any main course or can be enjoyed on its own.

Ingredients

Units Scale

Potatoes

2 1/2 pounds Yukon Gold Potatoes or Red Potatoes, cut into 1 1/2-inch cubes, unpeeled

Seasoning and Cooking

1 (1-ounce) package of dry ranch seasoning
2 tablespoons olive oil
Salt and pepper to taste

Toppings

8 ounces cheddar cheese, shredded
6 ounces bacon
1/4 cup chopped chives for garnish

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Instructions

Preheat Oven
Preheat your oven to 425°F. Line a large baking sheet with foil and set it aside. This will prevent sticking and make cleanup easier.
Prepare Potatoes
Place the cubed potatoes in a large pot filled with water, ensuring the water covers the potatoes by at least one inch. Bring the water to a boil, then reduce the heat to medium-low, simmering the potatoes for 8–10 minutes until just tender. Drain the potatoes thoroughly.
Cook Bacon
While the potatoes are simmering, chop the bacon into smaller pieces and spread evenly on the prepared baking sheet. Place the sheet in the oven and bake the bacon for 7 minutes to partially cook it.
Season and Combine
After draining the potatoes, transfer them to the same baking sheet with the partially cooked bacon. Toss the potatoes to coat them evenly in the bacon drippings. Sprinkle the dry ranch seasoning evenly over the top and drizzle the olive oil over the potatoes.
Crisp Potatoes
Return the baking sheet to the oven and roast the potatoes for 45 minutes, stirring them every 10 minutes to ensure all sides crisp evenly.
Add Cheese
Once the potatoes are crispy, remove the baking sheet from the oven. Season with salt and pepper to taste, then sprinkle the shredded cheddar cheese evenly over the top. Return the baking sheet to the oven for 3–4 minutes, just until the cheese has fully melted.
Garnish and Serve
Remove the baking sheet from the oven and sprinkle the potatoes with chopped chives for garnish. Serve immediately and enjoy the cheesy, savory goodness.

Notes

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat in the oven for the best texture.
To save time, you can boil the potatoes ahead of time and refrigerate them until ready to roast.
If you prefer extra crispy potatoes, spread them out in a single layer on the baking sheet to avoid overcrowding.

Nutrition

Serving Size: 1/8 of recipe
Calories: 320 kcal
Sugar: 2g
Sodium: 340
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 12g
Cholesterol: 35mg