Roasted Red Potatoes With Bacon and Cheese: A Comforting Classic

There are some dishes that just feel like a warm hug on a plate, and for me, these Roasted Red Potatoes with Bacon and Cheese are precisely that. I remember a particularly chilly autumn evening, the kind where the wind howls outside and the aroma of something delicious bubbling in the oven is the only thing that makes the indoors feel truly cozy. My grandmother, a woman whose hands always smelled faintly of flour and cinnamon, pulled a dish of these potatoes from the oven, the cheese a molten, bubbly blanket over perfectly tender spuds, and the scent of smoky bacon wafting through the air. It wasn’t just a meal; it was an instant memory forged in comfort and deliciousness, a simple yet profound testament to the magic that can happen with humble ingredients.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 10 minutes
• Servings: 8
• Yield: 13×9 inch baking dish
• Dietary Type: Not specified

Ingredients

• 2 pounds small red potatoes, quartered
• 1/2 cup ranch dressing
• 1/2 cup shredded cheddar cheese
• 1/4 cup bacon bits
• 1 tablespoon chopped fresh parsley

Equipment Needed

• Oven
• Large mixing bowl
• 13×9 inch baking dish
• Aluminum foil

Instructions

1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). This initial preheating is crucial for ensuring your potatoes cook evenly and develop that desirable tender interior and lightly crisped exterior.
2. In a large mixing bowl, combine the ranch dressing, shredded cheddar cheese, and bacon bits. Stir these ingredients together until they are well incorporated. This creates the flavorful coating that will permeate the potatoes as they bake.
3. Add the quartered small red potatoes to the bowl with the dressing, cheese, and bacon mixture. Using a spoon or your hands (if you don’t mind getting a little messy!), toss the potatoes thoroughly to ensure each piece is evenly coated. Every surface of the potato should be touched by the savory dressing, cheese, and bacon bits.
4. Spoon the coated potatoes into a greased 13×9 inch baking dish. Spread them out in a single layer as much as possible. This even distribution is key for consistent cooking.
5. Cover the baking dish tightly with aluminum foil. This step is vital for the initial baking phase, as it traps steam, helping the potatoes to cook through and become tender without drying out.
6. Bake for 40 minutes with the foil on. During this time, the potatoes will begin to soften.
7. After 40 minutes, carefully remove the aluminum foil. This allows the moisture to escape and the top of the potatoes, along with the cheese, to begin to brown and crisp.
8. Bake for an additional 15 minutes, or until the potatoes are fork-tender and the cheese is melted and slightly golden. Keep an eye on them during this final stage to prevent burning.
9. Once removed from the oven, sprinkle the freshly chopped parsley over the top. The vibrant green of the parsley adds a beautiful visual contrast and a fresh, herbaceous note that brightens the rich flavors.

Expert Tips & Tricks

The beauty of this dish lies in its simplicity, but a few chef’s touches can elevate it even further. For instance, if you prefer a crisper potato, you can lightly brush the cut sides of the potatoes with olive oil before tossing them with the dressing mixture. This will encourage more browning and a delightful texture contrast. If you’re short on time and can’t find bacon bits, you can cook and crumble about 6-8 slices of bacon yourself. Make sure to drain off most of the rendered fat before adding them to the dressing mixture, unless you want an extra rich dish. For an even cheesier experience, consider adding a bit of grated Parmesan alongside the cheddar cheese.

Serving & Storage Suggestions

These Roasted Red Potatoes With Bacon and Cheese are wonderfully versatile. They make a fantastic side dish for grilled meats, roasted chicken, or a hearty steak. They are also substantial enough to be a main course for a casual lunch or brunch, perhaps alongside a crisp green salad. Serve them hot, directly from the oven, allowing the melted cheese to stretch delightfully.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. While they are delicious reheated, the texture will change slightly. The best way to reheat is in a moderate oven (around 300°F or 150°C) for about 10-15 minutes, or until warmed through. Microwaving is also an option, but may result in softer potatoes. I generally avoid freezing this dish as the potatoes can become watery upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	190 kcal	N/A
Calories from Fat	N/A	92 g
Total Fat	10.2 g	15 %
Saturated Fat	2.7 g	13 %
Cholesterol	11.5 mg	3 %
Sodium	194.5 mg	8 %
Total Carbohydrate	20.6 g	6 %
Dietary Fiber	2.6 g	10 %
Sugars	1.5 g	6 %
Protein	4.3 g	8 %

(Note: Nutritional information is an estimate and can vary based on specific ingredients used.)

Variations & Substitutions

While the classic combination of ranch, cheddar, and bacon is hard to beat, there are plenty of ways to put your own spin on this recipe. For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce to the ranch dressing. If you’re not a fan of ranch, a good quality creamy Caesar dressing or even a simple mixture of sour cream, chives, and a touch of garlic powder can be substituted. For a different cheese profile, consider Gruyère for a nutty depth or a Monterey Jack for a milder melt. If you want to make this dish vegetarian, simply omit the bacon bits and perhaps add some finely chopped sautéed mushrooms or roasted garlic for an extra layer of umami. You could also experiment with different herbs; thyme or rosemary would be lovely additions.

FAQs

Q: Can I use different types of potatoes?
A: While small red potatoes are ideal for their waxy texture and ability to hold their shape, Yukon Golds would also work well. Avoid starchy potatoes like Russets, as they tend to fall apart when roasted this way.

Q: My cheese isn’t browning. What can I do?
A: Ensure your oven is accurately calibrated. You can also try finishing the dish under the broiler for 1-2 minutes (watching very carefully to prevent burning!) to achieve a nice golden-brown topping.

Q: How do I ensure the potatoes are cooked through?
A: The best way to check for doneness is to pierce a potato with a fork. It should slide in easily with little resistance, indicating it’s tender.

Q: Can I prepare this dish ahead of time?
A: You can quarter the potatoes and mix the dressing/cheese/bacon mixture a few hours in advance. However, it’s best to assemble and bake the dish closer to serving time for optimal texture and flavor.

Q: Is this dish suitable for a potluck?
A: Absolutely! This dish travels well and is always a crowd-pleaser. Ensure it’s transported in a well-sealed dish to prevent spills.

Final Thoughts

There’s a comforting rhythm to making these Roasted Red Potatoes With Bacon and Cheese. It’s a recipe that requires little fuss but delivers immense satisfaction. The way the creamy dressing, sharp cheddar, and smoky bacon meld together, clinging to every tender potato piece, is truly something special. It’s the kind of dish that sparks conversation and brings people together around the table, a simple reminder that some of the best meals are born from the most straightforward of ingredients. Give this recipe a try, and I suspect it will quickly become a cherished staple in your own culinary repertoire. Enjoy every delicious bite!