Roasted Ranch Potatoes
Crispy on the outside, tender and flavorful on the inside — Roasted Ranch Potatoes are the ultimate crowd-pleaser for weeknights, potlucks, and lazy weekends.
Servings: 4 servings
Equipment
- Baking Dish
- Mixing Bowl
- Foil
Ingredients
Ingredients
- 2 pounds Potatoes, unpeeled and cut into chunks (about 1-inch pieces)
- 1/2 cup Ranch dressing (bottled, room temperature)
- 1/2 cup Shredded cheddar cheese (divided)
- 1/4 cup Shredded cheddar cheese (for topping)
- 1/4 cup Crumbled cooked bacon (or real bacon pieces)
- 1 tablespoon Dried dill weed
- 3 Scallions, chopped (white and green parts)
Instructions
- Preheat the oven to 350°F (175°C). Lightly coat a 9×13-inch baking dish with non-stick cooking spray.
- In a large mixing bowl, combine 1/2 cup ranch dressing, 1/2 cup shredded cheddar cheese, dried dill weed, and 1/4 cup crumbled cooked bacon. Stir until evenly mixed.
- Add the potato chunks to the bowl. Season with salt and pepper to taste, then toss everything together until each piece is coated.
- Spoon the potato mixture into the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil.
- Bake covered for 60 minutes. About halfway through, gently stir the potatoes to promote even cooking and re-cover them.
- Remove the foil and increase the oven temperature to 400°F (200°C). Roast the potatoes uncovered for 15 minutes, or until the edges begin to crisp.
- Sprinkle the remaining 1/4 cup shredded cheddar cheese over the top, then return the dish to the oven for a few more minutes until the cheese melts. Garnish with chopped scallions and serve hot.
Notes
For extra flavor, consider adding garlic powder or smoked paprika to the ranch mixture. Serve with sour cream for added richness.