Cheesy ranch roasted potatoes are a delicious side dish your whole family will enjoy. Baby red potatoes are roasted with creamy Ranch dressing, sour cream, bacon and topped with cheese.
Cheesy roasted ranch potatoes combines four of my favorite foods – potatoes, Ranch dressing, bacon and cheese! It’s a perfect side dish that pairs well with everything from Sunday supper to a backyard barbecue.
Table of Contents hide
1 First, parboil the potatoes
2 Cook the bacon; mix the ranch sauce
3 Assemble Cheesy Ranch Roasted Potatoes
4 Storing, Reheating and Freezing
5 What to Serve with Cheesy Ranch Roasted Potatoes
6 Cheesy Ranch Roasted Potatoes
First, parboil the potatoes
The word “parboil” means partially boiling the potatoes until they are almost cooked. This cuts down on the amount of time needed to roast the potatoes in the oven later. This can be done up to two days in advance and you don’t have to worry about the potatoes taking on that grayish color that raw potatoes can take on if you cut them up too early.
Start by quartering 2 ½ pounds of red baby potatoes. Place the potatoes in a large stock pot and cover them with cold water. Bring the water to a boil over medium high heat, then reduce the heat to medium low and simmer the potatoes for 10-15 minutes. You should be able to pierce the potatoes with a fork, but they aren’t falling apart. Strain the potatoes and set aside.
Cook the bacon; mix the ranch sauce
Cook one 16-ounce package of bacon until crisp. Drain the cooked bacon on paper towels, then coarsely chop. Combine the bacon with 1/4 cup sour cream and 1/2 cup ranch dressing.
Assemble Cheesy Ranch Roasted Potatoes
Preheat the oven to 375 degrees. Layer the potatoes and two cloves of minced garlic in a 9 x 12 x 2-inch casserole dish. Pour the ranch sauce over the top and stir the potatoes to coat.
Sprinkle the cheddar cheese over the top of the potatoes. If you want to add a little crunch, mix the cheese with 1/2 cup melted butter and 1/2 cup breadcrumbs before adding it to the top of the dish. Bake for 15-20 minutes until the potatoes are tender and the cheese is melted.
Storing, Reheating and Freezing
Storing: Allow any leftovers to cool completely. Store in an airtight container in the refrigerator. Leftovers should be consumed within 3-5 days.
Reheating: Leftover potatoes can be reheated for a minute or two in the microwave. They can also be reheated in a 350-degree oven for 10-15 minutes until heated through.
Freezing: Freezing can diminish the texture of the potatoes; therefore, it is not recommended that you freeze this dish.
Preheat the oven to 425°F. Arrange the potatoes on a large baking sheet. Toss with olive oil and season with salt (in moderation) and pepper. Roast 20 min. Sprinkle the garlic and oregano over potatoes. Roast another 10–15 min., until potatoes are tender.
2
Meanwhile, heat the bacon according to package directions and chop. Thinly slice the green onions.
3
Remove potatoes from the oven and arrange on serving platter. Top with the sour cream, bacon, and green onions. Serve immediately.
Absolutely delicious. All the herbs went well together. This was so easy to throw together and the sauce was a great combination with the potatoes. I forgot to take photos with the sauce, but here are some photos.
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daisygrl64
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Delicious! The blend of flavors really kicked it up, and the sauce was great. The potatoes were ready to go at the 60 minute mark, as stated. I did omit the salt from the potato seasoning (personal preference). Thanks for sharing!
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Starrynews
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There a lot of flavors going on in this recipe. Good, but overpowering with the use of fresh herbs. We diced our potatoes average sized, and after 1.5 hrs they still were not done so we finished them off in the microwave. We scaled 3.5 lbs of potatoes, and with the scant amount of dip (just a hair over 1/2 cup), we just added it and the parm to the cooked potatoes and tossed it all together. Next time we would reduce the amount of herbs and turn the oven up to 425-450F. Which is more common a temperature for potatoes. Everything we used was fresh, but we're sorry this one just didn't work out for us. We would recommend to others to give this recipe a try, as 7 prior reviews show a wonderful outcome. Thank you for giving us the opportunity of trying it. :)
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2Bleu
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I just realized upon posting the review for this recipe that I forgot to add the parm after baking. :-( Darn...I'm sure it would have really upped the flavor and as is they had a great taste. The thyme and rosemary really comes thru nicely. I used dried. The dip could have used maybe a touch of salt, but this is purely preference. Makes me angry that I"m sure I forgot the best part of the potato. Next time.. Made for HolidayTag.
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CoffeeB
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Fabulously crispy and flavoursome: just loved the blend of herbs with the garlic and parmesan - and we l-o-v-e-d the sour cream dip: enjoyed with Noo's Recipe #354141. In view of what earlier reviewers had said about cooking times, I cut my potatoes into probably about 3/4 inch pieces and they cooked up really crisp in less than the specified 60 minutes. I used low fat sour cream (but I'm going to try Greek yoghurt next time I make these); and what a wonderful surprise ingredient was the lime! Loved it! :) Thank you for sharing this wonderfully garlicky and flavoursome recipe, wicked cook!