I’m not sure there is anything better than carbs and cheese. Seriously, they are the perfect union, and when I am hosting a party, having a BBQ, or invited over to a friends for dinner I always like to bring the carbs and cheese goodness. Also dessert. I’m an overachiever. Anyway, I have been working with Kerrygold to develop some recipes over the last year, and this month they wanted my very best side dish. Easy. Carbs and cheese! In this case the carbs are in the form of tri-colored baby potatoes covered in a creamy cheese sauce. Think of it as lazy persons super cheater version of potatoes au gratin. I love tri-colored baby potatoes. They are cute, festive, and perfect for salads or simply roasting. For this dish you can really use any waxy potato you like. A russet would also work, but it won’t hold its shape as well after roasting. It is also less technicolor wonderful. The sauce is basically a homemade ranch dip featuring dry dill, garlic powder, and onion powder. I also tossed in some crushed red pepper because I like to keep it spicy! You can serve this dish hot, warm, or room temperature so it is good year round. I will say, Mr. Shenanigans even likes it cold. Like eating it with a fork from the fridge cold. Whatever floats your boat. I don’t judge. While I did use the Kerrygold Dubliner Cheese for this recipe, you could use any cheese you like. I feel like the Kerrygold Aged Cheddar would also work well here. Play with it. It is carbs and cheese after all. There aren’t that many rules. Print Cheesy Roasted Baby Potatoes Author: Kelly Jaggers Recipe type: Side Dish Cuisine: American Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 6 Ingredients 1 pound tri-colored baby potatoes, cut into ½-inch pieces 7 ounces Kerrygold Dubliner cheese, grated ½ cup sour cream, plus more to garnish 4 ounces cream cheese, at room temperature 2 tablespoons Kerrygold butter, at room temperature 2 teaspoons dry dill ½ teaspoon kosher salt ½ teaspoon onion powder ¼ teaspoon garlic powder ¼ teaspoon crushed red pepper flakes 6 strips thick cut bacon, cooked crisp and roughly chopped Fresh chopped chives, for garnish Instructions Heat the oven to 350 F and spray a 9x9-inch baking dish with non-stick cooking spray. In a medium pot add the potatoes and add enough water to cover. Place the pot over medium-high heat and bring to a boil. Cook for 5 minutes, then drain and rinse with cool water. Set aside. In a large bowl combine ¾ of the grated cheese, ½ cup sour cream, cream cheese, butter, dill, salt, onion powder. garlic powder, and crushed red pepper. Mix until everything is well combined then add the potatoes and fold to coat. Add the bacon and mix to combine. Pour the potato mixture into the prepared pan and spread so the potatoes are even. Top with the remaining cheese. […]
This post first appeared as Cheesy Roasted Baby Potatoes on Evil Shenanigans by Kelly Jaggers