When I started hosting more casual dinners and game nights, I ran into the same problem over and over: I needed something hearty and fun to share that didn’t chain me to the stove. Nachos got old, chips and dip felt too basic, and I wanted a side that people would actually get excited about. That’s when these Cheesy Ranch Potatoes became my go-to solution.
This recipe hits a sweet spot: it uses simple ingredients, most of which you probably already have, but it feels like real “party food.” The potatoes roast on a sheet pan, the edges go crispy, and then everything gets covered in melted mozzarella and cheddar plus bacon. A drizzle of ranch on top pulls it all together. It looks like a loaded platter you’d order at a pub, but it’s surprisingly easy to pull off at home.
I first leaned on this recipe when I had friends dropping by after a hike and needed something filling, sharable, and forgiving on timing. These potatoes don’t mind if they sit in a warm oven for a bit while people arrive. I can prep the seasoning mix ahead, toss the potatoes right before baking, and then just assemble the cheese and bacon at the end. No last-minute frying, no deep fryer, no stress.
What I like most is how flexible it is for different crowds. You can keep the spice level mild for kids, set out extra ranch on the side for dipping, or add toppings like sliced green onions or pickled jalapeños for friends who like more punch. The base stays the same: crispy, cheesy, ranch-packed potatoes that everyone can gather around and share straight from the pan or a big serving dish. If you’re looking for one reliable crowd-pleaser that solves the “what can I feed everyone?” question, these Cheesy Ranch Potatoes are it.
A Favorite to Share: Making Cheesy Ranch Potatoes
Things to Grab
- 2½ pounds small red and white potatoes
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 tablespoons powdered buttermilk
- 6 cloves garlic, minced
- ½ teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon dried parsley
- 1 teaspoon onion powder
- 4 slices bacon
- ½ cup mozzarella cheese, shredded
- ½ cup cheddar cheese, shredded
- ¼ cup ranch dressing, plus extra for serving if you like
The Simple Method to Highlight Great Flavor
- Preheat your oven to 400°F (200°C). Line a large baking sheet with aluminum foil for easy cleanup and to help with browning.
- Rinse and dry the potatoes well, then cut them in half or quarters so all pieces are roughly the same size. Even sizing helps them cook at the same rate and crisp up evenly.
- In a large bowl, whisk together the olive oil, melted butter, powdered buttermilk, minced garlic, thyme, oregano, parsley, and onion powder. You want a smooth, thick, well-blended coating.
- Add the cut potatoes to the bowl and toss thoroughly until every piece is well coated. Take a minute here to really turn them over so no sides are left dry.
- Spread the potatoes on the prepared baking sheet in a single layer, cut sides down as much as possible. Crowding will steam them, so leave a little space between pieces.
- Roast for about 25 minutes. The bottoms should be starting to brown and the potatoes will look slightly shriveled at the edges.
- Remove the pan from the oven and carefully shake and flip the potatoes with a spatula so different sides are exposed to the heat. Lay the bacon slices over the potatoes, then return the pan to the oven.
- Roast for another 20–25 minutes, until the potatoes are deeply golden and crispy on the edges and the bacon is cooked through. If needed, give them an extra 5 minutes for more color.
- While the potatoes finish roasting, combine the shredded mozzarella and cheddar in a small bowl and set aside.
- Take the pan out of the oven. Transfer the bacon to a cutting board and chop it into small pieces.
- Sprinkle the hot potatoes evenly with the cheese mixture, then scatter the chopped bacon over the top. Return the pan to the oven for about 5 minutes, just until the cheese is fully melted and bubbly.
- Transfer the cheesy potatoes to a large serving dish or bring the pan straight to the table (on a trivet). Drizzle with ranch dressing and serve right away, with extra ranch on the side for dipping.
Why I use powdered buttermilk instead of bottled ranch mix
Powdered buttermilk is a useful pantry ingredient that gives these Cheesy Ranch Potatoes a cleaner, more direct tang than most bottled ranch seasoning mixes. Many store-bought ranch packets include extra salt, sugar, and stabilizers that can make roasted potatoes taste overly salty or artificial. With powdered buttermilk, you control the salt level and let the herbs and onion powder you add stand out. It also dissolves easily into the olive oil and melted butter, creating a smooth coating that clings to each potato. This helps the seasoning stay on the potatoes instead of falling off onto the pan. If you enjoy a more “from scratch” flavor but still want convenience, powdered buttermilk is a solid middle ground between homemade ranch and packaged mixes.
Getting the potatoes actually crispy (even under all that cheese)
For truly crispy potatoes, a few details matter more than any trick. First, dry the potatoes well after rinsing; excess surface moisture turns to steam and fights against browning. Second, cut them into similar-sized pieces so they roast evenly. Third, don’t crowd the pan: each piece should have a bit of space around it, or they’ll steam instead of crisp. Lining the pan with foil helps with cleanup, but placing most potatoes cut-side down maximizes contact with the hot surface. Flipping them midway through roasting exposes a fresh side to the heat. Finally, add the cheese only at the end; if you cover them with cheese too early, they’ll soften instead of staying crisp underneath the topping.
Cheese, bacon, ranch: what you can swap and what you really shouldn’t
This recipe is flexible, but a few choices keep the flavor balanced. You can swap the mozzarella and cheddar for other good melting cheeses like Monterey Jack, Colby, or a mild provolone. Avoid very strong cheeses like aged Parmesan as the main cheese; they don’t melt as smoothly and can overpower the ranch. Bacon can be replaced with turkey bacon or finely diced, cooked pancetta if you prefer, but keep some kind of salty, meaty element for contrast. For the ranch, use a thick, creamy style rather than a very thin dressing so it clings well to the potatoes. What you shouldn’t skip is some form of fat plus tangy element (butter/olive oil and ranch or a similar sauce); that combination is what makes the seasoning stick and taste rich without drying out.
Make-ahead, reheating, and serving these like a game day snack
To get ahead for entertaining, you can roast the seasoned potatoes up to the point right before adding cheese and bacon. Cool them, then store in the fridge for up to a day. When you’re ready to serve, reheat the potatoes on a sheet pan at 400°F until hot and crisp again, about 10–15 minutes, then add the cheese and chopped cooked bacon and melt as directed. For game day, I like to serve them on a large platter or leave them on the sheet pan with a spoon and small plates nearby. Offer bowls of extra ranch, sliced green onions, and maybe some pickled jalapeños on the side. Keep the pan in a low oven (around 200°F) between refills so the cheese stays melty and the potatoes don’t dry out.
Curious About This Recipe? Read On
Can I make these Cheesy Ranch Potatoes without pork bacon?
Yes, you can easily adapt this recipe if you don’t eat pork. Turkey bacon works well; just cook it until crisp on a separate pan or skillet, then chop and add it with the cheese at the end. You can also use beef bacon or plant-based bacon crumbles. If you skip bacon entirely, consider adding a salty topping like finely grated cheese or olives to keep the flavor balanced. What matters most is adding something that gives a bit of salty punch.
How do I keep the garlic from burning while the potatoes roast?
Burnt garlic can turn bitter, so it’s worth paying attention here. Because the garlic is mixed into the oil-butter mixture, it’s somewhat protected, but a few pieces may still sit on the exposed pan surface. To avoid burning, make sure the garlic is finely minced and well coated in fat before roasting. You can also tuck any visible garlic bits under the potatoes when you spread them on the pan. If your oven runs hot, consider lowering the temperature to 385–390°F and extending the roasting time slightly to get browning without scorching.
What if I only have larger russet or Yukon Gold potatoes?
You can definitely make this recipe with larger potatoes; you’ll just need to adjust the cut. Peel or scrub them well, then cut into 1 to 1½-inch chunks so they roast at a similar rate to small red or white potatoes. Pat them dry thoroughly and follow the same seasoning and roasting steps. Russets will get extra crispy with a fluffy interior, while Yukon Golds will be a bit creamier. Check doneness by piercing a piece with a fork; it should slide in easily while the outside stays browned.
How can I make these a bit lighter but still satisfying?
To lighten things up, you can make a few small swaps without losing the spirit of the dish. Use a bit less cheese, or choose a reduced-fat cheddar, and swap some of the butter for extra olive oil. You can also use turkey bacon instead of regular bacon and drizzle with a lighter ranch dressing or a Greek yogurt–based ranch. Don’t remove all the fat, though; a moderate amount is key to crisp texture and flavor. Serve with a big salad or raw veggie platter to balance the meal.
How do I scale this recipe for a crowd?
Scaling up is straightforward as long as you manage pan space. For a bigger group, you can double the ingredients, but use two baking sheets instead of crowding everything onto one. Rotate the pans halfway through roasting so they brown evenly. Mix the seasoning in a larger bowl, then divide the coated potatoes between the pans. When it’s time for cheese and bacon, you can either finish both pans in the oven or transfer everything to one large serving platter. Keep in mind that crowded pans will take longer and crisp less, so extra space is worth it.
Can I turn these into a full meal instead of just a side or snack?
Yes, it’s easy to turn Cheesy Ranch Potatoes into a main dish. One option is to top the finished potatoes with sliced grilled chicken, leftover roast chicken, or crumbled cooked sausage. Another idea is to serve them in bowls with black beans, extra cheese, and a big handful of shredded lettuce for a loaded potato bowl. You can also pair them with a simple green salad and a protein like baked fish or tofu. The key is to add protein and some fresh elements so the meal feels complete and not just like eating a plate of snacks.
Cheesy Ranch Potatoes
Ingredients
- 2.5 pounds small red and white potatoes
- 2 tablespoons olive oil
- 2 tablespoons melted butter
- 2 tablespoons powdered buttermilk
- 6 cloves garlic minced
- 0.5 teaspoon dried thyme
- 1 teaspoon dried oregano
- 0.5 teaspoon dried parsley
- 1 teaspoon onion powder
- 4 slices bacon
- 0.5 cup mozzarella cheese shredded
- 0.5 cup cheddar cheese shredded
- 0.25 cup ranch dressing
Instructions
- Heat the oven to 400°F (200°C) and line a baking sheet with aluminum foil.
- Trim and halve or quarter the potatoes so pieces are roughly the same size for even roasting.
- In a large bowl, combine olive oil, melted butter, powdered buttermilk, minced garlic, dried thyme, oregano, parsley, and onion powder. Toss the potato pieces in the mixture until well coated.
- Spread the seasoned potatoes in a single layer on the prepared baking sheet.
- Roast for about 25 minutes. Remove the pan, give the potatoes a good shake and flip them so they brown evenly.
- Arrange the bacon slices over the potatoes and return the sheet to the oven. Roast another 20 to 25 minutes, or until the potatoes are crisp and the bacon is cooked through.
- While the potatoes finish cooking, place the shredded mozzarella and cheddar together in a small bowl.
- Take the baking sheet from the oven and transfer the bacon to a cutting board. Chop the bacon into small pieces.
- Scatter the shredded cheeses and chopped bacon evenly over the hot potatoes, then return to the oven just until the cheese melts, about 5 minutes.
- Move the potatoes to a serving dish, drizzle with ranch dressing, and serve immediately. Offer extra ranch on the side if desired.