02/24/2014 01:44 pm ET Updated Dec 06, 2017

Cheesy Roasted Potatoes

Shelly shares all things sweet on her blog Cookies and Cups, but we knew this ex-pat Texan as our Comfort Food Fanatic could never be a bad thing.


I adore roasted veggies! Roasting can take any vegetable you think you don't like and turn it into a magical little caramelized version of itself. Don't believe me? Rachel's roasted radishes recipe will prove it, and so will Wendy's roasted broccoli recipe.

This time of year, especially, turning on the oven and getting the house nice and warm while dinner is busy roasting in the oven... it's my favorite.

Don't get me wrong, my oven is usually getting a work out baking cookies, but trust me I do eat dinner too! I have a family to prove it. I mean, I've kept four boys growing for years and years and everything.

My most favorite things to roast, though, are potatoes. The crispiness of the potato skins, the tenderness of the centers -- is heartwarming to say the least.

And what I most love about roasted potatoes is how adaptable they are! Just switching up the seasoning profile can take an average side dish to a whole new level. Ranch, Italian seasonings, even a little cumin and garlic (I am a transplanted Texan, after all), can change up your whole weeknight dinner.


So that was my idea when I made these Cheesy Bacon Ranch Roasted Potatoes. Roasting them with bacon, adding some ranch seasoning and cheese -- makes them almost a meal on their own. We call them Crack Potatoes in my house because they are completely addicting!

You honestly can serve these along side all your favorite meals, and they are even special enough to serve at the holidays to wow your guests.

They're basically like fancy cheese fries. Let's keep that little secret between us! And hey, if you want to eat these as dinner without anything else? Who am I to judge -- I may have done it once or twice myself.

Roasted Potatoes Recipe

makes 8 servings


  • 2 1/2 pounds yukon gold potatoes or red potatoes, cut into 1 1/2" cubes - unpeeled
  • 6 ounces bacon
  • 3 tablespoons ranch seasoning
  • 2 cups shredded cheddar cheese
  • 2 tablespoons olive oil
  • salt and pepper to taste


  1. Preheat oven to 425°F
  2. Line a baking sheet with sides with foil. Set aside.
  3. Placed cubed potatoes in large pot. Fill pot with water covering potatoes by one inch. Cover pot and bring to a boil. Remove lid and turn water to medium low, simmering for 8-10 minutes.
  4. While potatoes are boiling, chop bacon and place on lined baking sheet. Place in oven for 7 minutes to begin cooking the bacon.
  5. Drain potatoes well and transfer them to same baking sheet as the bacon, coating them on bacon drippings. Sprinkle potatoes with your ranch seasoning evenly and drizzle olive oil over potatoes.
  6. Place back in oven for 45 minutes, stirring every 10 minutes.
  7. When potatoes are done, remove from oven. Season with salt and pepper to taste and then sprinkle evenly with cheese. Place them back in the oven until cheese is melted, 3-4 minutes.
  8. If desired, garnish with chives and sour cream.