Happy Memorial day and cheesy bacon ranch roasted potatoes

Happy Memorial day!  I hope you all had a great day and ate some wonderful food.  These cheesy bacon ranch roasted potatoes are becoming one of my husband and my favorite side dishes (tonight it was a side to a New York strip steak off the grill). By the way,  he is the grill master of this house.

courtesy of Cooking Classy



  • 6 slices of bacon,  cooked and crumbled
  • 2 lbs russet potatoes, scrubbed and rinsed, diced into 3/4 in. pieces. (About 7 cups)
  • 2 1/2 Tbsp olive oil
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 4 oz. sharp cheddar cheese,  shredded
  • Light Ranch dressing, recipe below
  • 2-3 green onions,  white parts discarded, greens chopped


  1. Preheat oven to 400°. Spray a 9 x 13 casserole dish with cooking spray.
  2. In large mixing bowl, toss potatoes with olive oil,  salt,  and pepper.
  3. Turn out potatoes into casserole dish. Make sure they are evenly arranged.
  4. Bake in preheated oven for 20 minutes, then remove from oven and toss (using a metal spatula works best to get any potatoes unstuck from dish)
  5. Return potatoes to oven and bake another 20 minutes.
  6. Remove and toss once more. Return to oven and bake until golden and edges are crisp,  about 15 minutes.
  7. Evenly sprinkle potatoes with cheese and bake another few minutes, until cheese is melted.
  8. Remove from oven and drizzle with ranch dressing, top with bacon and green onions. Serve immediately.

Ranch Dressing

In a small bowl, mix 6 Tbsp plain greek yogurt, 2 Tbsp olive oil mayonnaise, 4 Tbsp milk,  1 tsp lemon juice, 1 1/2 tsp dried parsley, 1/4 tsp dried dill, 1/4 tsp onion powder, 1/8 tsp garlic powder, 1/4 tsp salt, and 1/8 tsp pepper. Mix well.

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