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Cheddar Bacon Ranch Smashed Potatoes Everyone Loves

Cheddar Bacon Ranch Smashed Potatoes Everyone Loves

Crispy roasted smashed potatoes are seasoned with ranch, covered with sharp cheddar and bacon, then finished with green onions and a cool dollop of sour cream or ranch dressing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

Potatoes and Seasoning
  • 2 pounds Small red or Yukon Gold potatoes
  • 2 tablespoons Olive oil, plus extra for the baking sheet
  • 1 packet, approximately 1 ounce or 2-3 tablespoons Dry ranch seasoning
  • 1/2 teaspoon, or less if seasoning is salty Kosher salt
  • 1/4 teaspoon Black pepper
Toppings
  • 1 1/2 cups, approximately 6 ounces Shredded sharp cheddar cheese
  • 6 slices Bacon, cooked crisp and crumbled
  • 3 green onions Green onions, thinly sliced
Serving
  • 1/3 cup Sour cream or ranch dressing

Method
 

Step-by-Step
  1. Scrub the potatoes and place them in a large pot. Cover with cold, salted water, bring to a boil, and cook for 15-20 minutes until a knife pierces them easily without the potatoes falling apart.
  2. Drain the potatoes thoroughly and let them steam-dry for several minutes. This removes surface moisture and helps the smashed potatoes roast with crisp, browned edges.
  3. Heat the oven to 425°F and lightly oil a large rimmed baking sheet. Arrange the potatoes in a single layer with space between them.
  4. Flatten each potato to roughly 1/2-inch thickness with the bottom of a glass, measuring cup, or potato masher. Drizzle or brush with olive oil, then season with ranch seasoning, black pepper, and a small amount of kosher salt.
  5. Roast for 20-25 minutes, turning once if desired, until the edges are deeply golden and crisp. Watch the thinner potatoes closely so they do not brown too quickly.
  6. Sprinkle the cheddar and crumbled bacon over the roasted potatoes. Return the baking sheet to the oven for 3-5 minutes, just until the cheese is melted.
  7. Finish the potatoes with sliced green onions and serve immediately. Offer sour cream or additional ranch dressing on the side for dipping or spooning over each portion.

Notes

Steam-dry the potatoes before smashing for better browning. Add cheese and bacon near the end so the cheese does not burn and the bacon does not overcook. Refrigerate leftovers in a covered container for up to 3 days and reheat in a 425°F oven or air fryer until hot and crisp.