Loaded Bacon, Cheddar, and Ranch Potatoes

Method

1. Fry the chopped bacon in a skillet over medium heat until crisp, about 10 minutes, and drain it on paper towels.
2. Toss the halved baby Yukon Gold potatoes with the olive oil, salt, black pepper, and garlic powder, then lay them cut side down on a rimmed sheet pan. Heat the oven to 425°F (220 degrees C).
3. Roast 30 to 35 minutes without turning, until the cut sides are deep brown and a knife slides through easily.
4. Whisk the sour cream, mayonnaise, buttermilk, chopped fresh dill, half of the chopped chives, the onion powder, and the fresh lemon juice into a pourable ranch and refrigerate it while the potatoes roast.
5. Scatter the shredded sharp cheddar cheese and the bacon over the hot potatoes and return the pan to the oven for 4 minutes, until the cheese has melted into the crevices.
6. Drizzle the ranch over the top, scatter the remaining chives, and serve straight from the pan.