Roasted Ranch Potatoes with Bacon and Parmesan


  • 1.5 lb. bag mini gold potatoes
  • 7 slices bacon, plus 2 tbsp. grease reserved
  • 1/4 cup canola oil
  • 1/4 cup Parmesan cheese, grated, plus 2 tbsp.
  • 1 tsp. garlic, minced
  • 1 tbsp. Ranch seasoning mix

Add potatoes to a pot and cover with one inch of water. Bring water to a boil, and boil potatoes for 15-20 minutes or until fork tender. Drain and allow to cool. Cut in half and set aside.

Cut bacon into bite-size pieces. Cook bacon in a large skillet until crispy. Remove from skillet and drain on a paper towel-lined dish. Reserve 2 tbsp. bacon grease.

Combine oil, 2 tbsp. bacon grease, 1/4 cup cheese, garlic and Ranch seasoning mix. Add potatoes to the mixture and stir to combine.

Spread the potatoes in an even layer on a baking sheet. Bake for 25 minutes. Flip potatoes over, sprinkle with bacon and additional 2 tbsp. Parmesan cheese. Bake for an additional 20 minutes or until golden brown.

by The Savvy Kitchen