I tried a new-for-me recipe this week. I based my version on this recipe that I found online. Roasted Ranch Potatoes with Bacon and Cheese
I have to use dry onion (and not a lot of it) in dishes I make because my husband is allergic to onion. The dry onion flakes don’t seem to bother him like fresh onion does. For the dry onion used in this recipe, you may use any amount of sautéed fresh onion, scallions or green onions that you like.
Roasted Ranch Potatoes
5 pounds small red potatoes
1 cup bottled Ranch dressing
1 cup shredded cheddar cheese
6 slices cooked and crumbled bacon
1/4 cup fresh parsley, minced
1 teaspoon dry dill (OR 1 teaspoon dry rosemary)
1 Tablespoon dry onion (or the amount of sautéed fresh onion that you prefer)
1 teaspoon basil
1 teaspoon salt
1/4 teaspoon freshly grated black pepper
Preheat oven to 400°F. Grease a 9×13 baking dish.
Wash the potatoes and cut into large bite-size pieces. Do not peel. Place into a large bowl.
Place the other ingredients into the bowl and stir until the potatoes are well coated.
Place the potatoes into the baking dish and spread evenly.
Bake in a 400°F oven for 45-60 minutes or until potatoes are fork tender. Baking time depends on the size of the potato pieces.
The potatoes were delicious with hamburgers.
I like to cook bacon in the oven. I line a cookie sheet with foil, lay out the bacon and bake in a 400°F oven for 10-15 minutes.
For the recipe, I diced the bacon into small pieces. I used a little of the bacon grease to fry the hamburgers.
Everyone gave the potatoes a thumbs up. This would be a good dish to take to a potluck. I haven’t tried this recipe in a crock pot, but I think it would work well. Wouldn’t be crispy but would still taste good. I’d cook it on low for four hours or on high for two or three hours.