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Ingredients
Scale
- 3 pounds red potatoes, washed and cut into small cubes
- 2 tablespoons extra virgin olive oil
- 2 tablespoons (1 packet) dry ranch seasoning mix
- 2 teaspoons black pepper
- ½ cup ranch dressing
- ½ cup mayonnaise
- 3 tablespoons apple cider vinegar
- ¼ teaspoon additional black pepper
- 1 small red onion, finely diced
- 8 pieces cooked bacon, diced (reserve some for garnish)
- 2 medium jalapeño peppers, diced
- 1 cup sharp cheddar cheese, finely shredded
Instructions
- Preheat the oven to 425°F and prepare a baking sheet with parchment and cooking spray.
- Toss cubed potatoes with olive oil, ranch seasoning, and black pepper.
- Spread potatoes on the baking sheet and roast for 45-60 minutes, flipping halfway.
- Let roasted potatoes cool for 15 minutes.
- Whisk together ranch dressing, mayonnaise, apple cider vinegar, and additional black pepper.
- Mix in diced onion, cooked bacon, jalapeños, and cheddar into the dressing.
- Fold roasted potatoes into the mixture and garnish with reserved bacon.
Notes
Allow roasted potatoes to cool slightly before mixing for better texture.
For milder heat, remove seeds from jalapeños.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Side Dish
- Method: Roasting and Mixing
- Cuisine: American
Nutrition
- Calories: 320
- Sugar: 2g
- Sodium: 580mg
- Fat: 22g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 30mg