What could be easier and tastier for the big game than cheesy potatoes and ranch? How about cheesy potatoes with bacon and ranch that doesn’t require a deep fryer? Don't worry — these sheet pan spuds don't skimp on the crispy texture.
This whole dish is oven-roasted — even the bacon — and requires no additional frying. You can watch the pregame without risk of hot oil burns, and the game itself without a sink full of dishes to worry about. The result is crispy, cheesy, and served with ranch, so no one will be the wiser.
Advertisement
Cooktop Cove
Sheet pan cheesy ranch potatoes
5
15 minutes
55 minutes
1 hour 10 minutes
2½ pounds small red and white potatoes
2 tablespoons olive oil
2 tablespoons melted butter
2 tablespoons powdered buttermilk
6 cloves garlic, minced
½ teaspoon dried thyme
1 teaspoon dried oregano
1/2 teaspoon dried parsley
1 teaspoon onion powder
4 slices bacon
½ cup mozzarella cheese, shredded
½ cup cheddar cheese, shredded
¼ cup ranch dressing
Preheat the oven to 400F.
Cut the potatoes in half or quarters, depending on their size.
In a large bowl, combine the olive oil, butter, powdered buttermilk, garlic, thyme, oregano, parsley and onion powder. Add the potatoes and toss until evenly coated. Transfer to a baking sheet lined with aluminum foil.
Roast for 25 minutes before removing from the oven, then shaking and flipping the potatoes. Add the bacon, and return to the oven for another 20 to 25 minutes.
While the potatoes roast, in a small bowl combine the mozzarella and cheddar cheese.
Remove the potatoes from the oven, and chop the bacon into small pieces. Sprinkle the potatoes with the cheese and bacon, and return to the oven until the cheese has melted, about five minutes.
Transfer the potatoes to a serving dish, and drizzle with ranch dressing. Serve with additional ranch for dipping.
