Sheet Pan Potatoes

Sheet Pan Potatoes

David Venable

Packed with veggies, cheese, bacon, and spices, this is no ordinary potato dish! A sour cream-based dipping sauce provides a tasty finishing touch.

Prep Time: 20 minutes

Serves: 4–6

Ingredients

  • 3 lbs russet or Idaho potatoes, peeled
  • 1/4 cup canola oil
  • 1 tsp smoked paprika
  • 1 tsp sriracha
  • 1/2 tsp garlic powder
  • 1-1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2–3/4 cup bacon, cooked and chopped (about 4–5 slices)
  • 2 green onions, thinly sliced
  • 1 medium/large tomato, seeded and diced
  • 3 cups fontina cheese, shredded (Monterey jack or white cheddar work as well)
  • 1/2 cup sour cream
  • 2 Tbsp milk

Preparation

Preheat oven to 425℉.

Slice the potatoes into 3/8" slices. Cutting on the bias (at an angle) provides a larger surface area for the toppings.

In a large bowl, toss the potatoes with the oil, smoked paprika, sriracha, salt, pepper, and garlic powder. Once well coated with the oil and seasoning, transfer to a large cookie sheet or sheet pan. Spread evenly on the pan. It's okay if they touch or overlap, as long as they're not stacked on top of each other.

Bake for about 25 minutes, stirring or flipping at least once about halfway through. Bake until the edges begin to get some color and a look a little crispy.

Once the baking is done, remove from the oven and top with the cheese, then add the bacon, green onion, and tomatoes and put the pan back in the oven for another 4–5 minutes, or until the cheese has melted.

While the cheese is melting, combine the sour cream and milk in a small bowl. This can either be served on the side as a dip or drizzled on top once the potatoes come out of the oven.

Cook's Notes

Don’t have bacon, tomatoes, and green onions in your fridge? Just sub in whatever leftover meat or veggies you already have!

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