1-Start by preheating your oven to 425°F and lining a baking sheet with parchment paper for easy cleanup. This step ensures your potatoes roast evenly and get that perfect crispy edge. Wash and cube 3 pounds of red potatoes, then toss them with 2 tablespoons of extra virgin olive oil, 2 tablespoons of dry ranch seasoning mix, and 2 teaspoons of pepper in a large bowl.

2-Spread the potatoes on the baking sheet and bake them uncovered for 45-60 minutes, flipping halfway to achieve even crispiness. Let them cool for at least 15 minutes before moving on. In another bowl, mix ½ cup ranch dressing, ½ cup mayonnaise, 3 tablespoons apple cider vinegar, and ¼ teaspoon black pepper until smooth and creamy.

3-Next, add 1 small finely diced red onion, the diced cooked bacon from 8 pieces (reserving some for garnish), 2 medium diced jalapeno peppers, and 1 cup finely shredded sharp cheddar cheese to the dressing mixture. Gently fold in the cooled potatoes to coat everything evenly, then garnish with the reserved bacon. For a quicker option, try the air fryer method: cook the potatoes at 380°F for 20-25 minutes, flipping halfway, and cool before assembling.