Crispy roasted baby potatoes are boiled in chicken broth with garlic, rosemary, and thyme, then roasted until golden and topped with melted cheddar cheese and bacon bits. The broth-infused base delivers savory depth while the roasted exterior achieves restaurant-quality crispness.
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Place baby potatoes in a large pot and cover with chicken broth. Boil until fork-tender.
While the potatoes are boiling, fry the bacon in a skillet until crispy. Remove from the pan, let cool, and then crumble.
In a small mixing bowl, whisk together the olive oil, smoked paprika, all-purpose seasoning, minced garlic, diced rosemary, diced thyme, and chicken bouillon powder.
Preheat your oven to 400°F (200°C).
Once the potatoes are tender, drain them and transfer to a large mixing bowl. Pour the garlic-herb oil mixture over the potatoes and toss gently to coat.
Arrange the coated potatoes on a foil-lined baking sheet. Using the palm of your hand or the bottom of a glass, gently smash each potato until flattened.
Drizzle any remaining oil mixture from the bowl over the smashed potatoes.
Bake for 15 minutes, or until the edges are golden brown and crispy.
Remove the baking sheet from the oven. Sprinkle generously with shredded cheddar cheese and the crumbled bacon.
Return to the oven and bake for another 3-5 minutes, just until the cheese is fully melted and bubbly.
Garnish with fresh chopped parsley and serve immediately with ranch dressing for dipping.
Store cooled potatoes in an airtight container for up to 3 days. Reheat in a 375°F oven for 8-10 minutes to restore crispness; add fresh cheese and bacon after reheating.
large pot or Dutch oven for boiling · sheet pan or baking dish for roasting
Yes, but cut larger potatoes into 1-2 inch pieces to match cooking time. Baby potatoes cook evenly and are preferred for their tender skin.
Ensure potatoes are patted dry after boiling, use enough olive oil to coat generously, and roast at a high temperature until the edges are deeply golden before adding cheese.
Boil and season the potatoes up to 4 hours ahead, then roast and top with cheese and bacon just before serving for maximum crispness.
Regular bacon, pancetta, or smoked ham pieces work well. For vegetarian, crispy chickpeas or breadcrumb topping are good alternatives.
Gruyère, Monterey Jack, or Parmesan all melt well. Avoid pre-shredded cheese, which contains anti-caking agents and won't melt as smoothly.
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