Jalapeno Popper Roasted Potato (Print Version)
# Ingredients:
→ Potatoes
01 -
1.36 kg red potatoes, washed and cut into small cubes
02 -
30 ml extra virgin olive oil
03 -
16 g dry ranch seasoning mix
04 -
2 teaspoons ground black pepper
→ Salad
05 -
120 g ranch dressing
06 -
116 g mayonnaise
07 -
60 g apple cider vinegar
08 -
0.25 teaspoon ground black pepper
09 -
1 small red onion, finely diced
10 -
8 slices bacon, cooked and diced, with some reserved for garnish
11 -
2 medium jalapeno peppers, diced
12 -
100 g sharp cheddar cheese, finely shredded
# Instructions:
01 -
Preheat oven to 220°C. Line a baking sheet with parchment paper and spray with nonstick cooking spray.
02 -
In a large bowl, combine cubed potatoes, olive oil, ranch seasoning mix, and pepper. Toss until evenly coated.
03 -
Arrange seasoned potatoes in a single layer on the prepared baking sheet. Roast uncovered for 45–60 minutes, flipping after 30 minutes, until golden and crisp. Let cool for at least 15 minutes.
04 -
In a large mixing bowl, whisk together ranch dressing, mayonnaise, apple cider vinegar, and black pepper until smooth.
05 -
Add diced red onion, cooked bacon, diced jalapenos, and shredded cheddar cheese to the dressing mixture. Stir until well combined.
06 -
Gently fold in the roasted potatoes until every piece is evenly coated. Garnish with reserved bacon.
07 -
Serve warm, or refrigerate in an airtight container until ready to serve.
# Notes:
01 -
Potatoes can also be roasted in an air fryer at 193°C for 20–25 minutes, flipping halfway, until crisp and golden.