Intermediate, Side Dishes

Cheesy Ranch Roasted Potatoes

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 ranch roasted potatoes in a white casserole dish with fried chicken and green beans on the side

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.

cheesy ranch roasted potatoes ingredients include potatoes, bacon, sour cream, Ranch dressing, salt, cheese, garlic and green onions

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.

pair of hands stirring ranch and cream cheese mixture into the potatoes

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.

hand sprinkling shredded cheddar over the top of diced potatoes

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.

serving of cheesy ranch roasted potatoes on a plate with fried chicken, green beans and a glass of sweet tea in the background

What to Serve with Cheesy Ranch Roasted Potatoes

overhead shot of cheesy ranch roasted potatoes garnished with green onions in a white casserole dish
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Cheesy Ranch Roasted Potatoes

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.
Course Side dishes
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4 people
Calories 377kcal

Ingredients

  • 2 1/2 pounds red skinned potatoes
  • 1 (16 ounce) package bacon
  • 1/4 cup sour cream
  • 1/2 cup ranch dressing
  • 1 teaspoon salt
  • 2 cloves garlic minced
  • 1 cup sharp shredded cheddar cheese
  • 1/4 cup diced green onions optional

Instructions

  • Quarter the potatoes. Place them 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. Strain the potatoes and set aside. This can be done up to two days in advance.
  • Cook bacon until crisp and allow it to drain. Once cool, chop the bacon into bits and set aside.
  • Melt the butter, then set it aside to cool.
  • Preheat oven to 375 degrees.
  • Layer the potatoes into a 9 x 12 x 2-inch casserole dish.
  • Combine the bacon, sour cream, ranch dressing and salt.
  • Pour the mixture over the potatoes. Stir the potatoes to coat them with the ranch sauce.
  • Sprinkle the shredded cheddar over the top.
  • Bake for 15-20 minutes until the potatoes are tender and the cheese is melted.

Notes

For a crunch topping, mix the cheese with 1/2 cup melted butter and 1/2 cup breadcrumbs before adding it to the top of the dish.
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.

Nutrition

Serving: 1serving | Calories: 377kcal | Carbohydrates: 47.9g | Protein: 10.2g | Fat: 16.3g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.3g | Cholesterol: 24.9mg | Sodium: 532mg | Potassium: 1158mg | Fiber: 6g | Sugar: 3.4g

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