Cheesy Ranch Fries it’s my favorite potato recipe! Tender on the inside and crispy on the outside, these roasted potatoes are tossed in a flavorful ranch dressing and smothered with bacon and melted cheddar. You only need 4 ingredients and you can have them on top of anything!
What makes these Ranch Fries so good?
These delicious, cheesy ranch fries are our favorite way to enjoy potatoes. some were beaten baked potatoes and even mine mashed potatoes with cheese. Here’s why you’ll be hooked too:
- Bacon, ranch, cheese. These are crispy roasted potatoes tossed in delicious ranch dressing and bacon. It’s all rolled into a bed of ooey-gooey melted cheddar cheese. All the best flavors!
- Easy. I can count the ingredients on one hand and these cheesy ranch fries are so easy to make.
- Extra crispy. I pre-boil the potatoes and by the time they come out of the oven they are golden and crispy on the outside and meltingly soft on the inside.
Ingredients you will need
The idea for this recipe came from my other love, which is loaded with bacon, cheese and ranch. In other words, a “crack” joint. as chop the chickenor split soft pretzelsor cheesy pork ranch bombs. All are equally addictive, hence the name. These roasted potatoes use the same combination of ingredients. Chat-tatoes if you want.
Below are some notes on the ingredients needed to make these delicious Fried Cheese Ranch Fries. Swipe to the recipe card for a printable list with amounts.
- potatoes – Yukon Gold or red potatoes are good for roasting. Dice the peels into 1 ½” cubes.
- Bacon – Thick cut, smoked or any kind of pork you want.
- Ranch seasoning – Grab a packet of your favorite dry ranch seasoning from the store.
- Cheddar Cheese – Or another melted cheese, freshly cut from the block.
- Olive oil – Or another cooking oil, like canola oil, to make the potatoes nice and crispy in the oven.
- Salt and Pepper
How to Make Cheesy Ranch Potatoes
Here’s how easy it is to make a big batch of cheesy bacon ranch fries! Follow the steps here and Scroll to recipe card for printable instructions.
- Boil the potatoes. First, boil your diced potatoes in boiling water for 8-10 minutes, until soft. Then drain the potatoes well.
- Cook the bacon. Meanwhile, dice the bacon and spread on a foil-lined jelly roll pan. Bake in a 425ºF oven for 7 minutes.
- Add potatoes. Add the potatoes to the baking dish and toss them with the bacon drippings. Next, toss the potatoes with the ranch seasoning and olive oil.
- Roast. Return the loaf pan to the oven to roast for 45 minutes, stirring frequently.
- Add cheese. As soon as the potatoes are crispy, pour the cheese on top and put it back in the oven. Let the cheese melt, then garnish with fresh herbs like chives and dig in!
Recipe Tips
- Do not overcook the potatoes. You don’t want to boil the potatoes all the way through, you just want to boil them halfway through to soften them a bit. This extra step makes the roasted potatoes even more crispy. Set a timer so you don’t forget!
- Stir frequently. Shake the pan or stir the potatoes every 10 minutes while frying so they crisp evenly on all sides.
- Use freshly grated cheese. Pre-grated, packaged cheese contains additives that prevent the cheese from melting smoothly. For best results, slice the cheese straight from the block.
Service offerings
A Mountain of Cheesy Ranch Fries is the perfect game day or holiday side dish! I serve these potatoes with the easier sides air fryer asparagus and roasted carrots. They go great with a sauce Mississippi pot roast or short ribsor we’ll have them as a burger or a side chicken tenders. Is there a meal that doesn’t go better with fries on a plate? I don’t think so.
How to store and reheat leftovers
- Cool down. Store leftover ranch potatoes in an airtight container in the refrigerator for up to 4 days.
- Reheat. The best way to reheat and re-crisp these roasted potatoes is to use the oven. Bake them at 350ºF until heated through.
- Freeze it. You can also freeze your leftovers for up to 2 months and thaw the potatoes in the fridge before reheating.
More Potato Recipes
Description
Cheesy Ranch Fries it’s an easy side dish with tender roasted potatoes tossed in ranch dressing and smothered with bacon and melted cheddar. So addictive!
- 2 1/2 lb. Yukon Gold Potatoes or Red Potatoes, diced 1 1/2 – unpeeled
- 6 oz pig
- 1 (1 ounce) packet of dry ranch seasoning
- 8 oz cheddar cheese, shredded
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1/4 cup chopped onion for garnish
- Preheat oven to 425°F. Line a large baking pan (jelly roll pan) with foil. Set aside.
- Place the cubed potatoes in a large pot. Fill the pot with water that will cover the potatoes by an inch. Bring the water to a boil and then reduce the heat to medium-low to cook the potatoes for 8-10 minutes until tender.
- While the potatoes are boiling, shred the pork and place evenly in the prepared baking dish. Place the pan in the oven for 7 minutes to start cooking the bacon.
- Drain the potatoes well and transfer them to the same baking sheet as the bacon, coating them evenly with the bacon drippings. Sprinkle the potatoes evenly with the spices and drizzle the olive oil over the potatoes.
- Place the pan back in the oven for 45 minutes, stirring every 10 minutes until crisp on all sides.
- When the potatoes are crispy, remove from the oven. Season with salt and pepper to taste and then sprinkle evenly with the cheese. Put them back in the oven until the cheese melts, 3-4 minutes.
- Sprinkle with herbs to garnish.
Notes
Store in an airtight container in the refrigerator for up to 3 days.
