Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, cubed into ½ inch pieces
  • 2 tbsp (30ml) olive oil
  • 1 tsp (6g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • ½ cup (115g) mayonnaise
  • ¼ cup (60g) sour cream
  • 2 tbsp (30ml) fresh lemon juice or buttermilk
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) smoked paprika
  • 1 cup (115g) sharp cheddar cheese, shredded
  • 6 slices (60g) thick-cut bacon, cooked and crumbled
  • 3 stalks (30g) green onions, thinly sliced
  • 2 tbsp (8g) fresh chives, chopped

Instructions:

  1. Preheat your oven to 425°F (220°C).
  2. Toss cubed potatoes with olive oil, salt, and pepper on the sheet pan until evenly coated.
  3. Spread potatoes in a single layer and roast for 15 minutes, or until the edges are golden brown and the centers are tender.
  4. Let the roasted potatoes cool for 5-10 minutes to prevent the cheese from melting too quickly.
  5. In a large mixing bowl, whisk together the mayonnaise, sour cream, lemon juice, garlic powder, and smoked paprika until velvety.
  6. Add the cooled roasted potatoes to the dressing bowl.
  7. Gently fold in the shredded cheddar, crumbled bacon, and green onions using a spatula.
  8. Finish by folding in the fresh chives.