Ingredients:

  • 2 lbs (900g) Yukon Gold potatoes, cubed into ½ inch pieces
  • 2 tbsp (30ml) olive oil
  • 1 tbsp (8g) ranch seasoning powder
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • 4 oz (115g) cream cheese, softened
  • ½ cup (120ml) sour cream
  • ¼ cup (60ml) mayonnaise
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ½ cup (60g) smoked turkey, finely diced and crisped
  • ⅓ cup (50g) pickled jalapeños, chopped
  • 2 fresh jalapeños, seeded and minced
  • 3 stalks (30g) green onions, sliced
  • 1 tsp (5g) garlic powder
  • ¼ tsp (1g) smoked paprika

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. Toss 2 lbs (900g) cubed Yukon Gold potatoes on a rimmed baking sheet with 2 tbsp (30ml) olive oil, 1 tbsp (8g) ranch seasoning powder, ½ tsp (3g) salt, and ¼ tsp (1g) black pepper.
  3. Spread the potatoes in a single layer on the sheet to ensure they roast rather than steam.
  4. Roast for 30–35 minutes, tossing halfway through, until the potatoes are fork-tender, until the edges are golden brown and the skins look slightly blistered.
  5. Remove the potatoes from the oven and let them cool completely to room temperature.
  6. In a medium mixing bowl, combine 4 oz (115g) softened cream cheese, ½ cup (120ml) sour cream, and ¼ cup (60ml) mayonnaise, whisking until smooth and velvety.
  7. Fold in 1 cup (115g) shredded sharp cheddar cheese, ½ cup (60g) finely diced and crisped smoked turkey, ⅓ cup (50g) chopped pickled jalapeños, 2 minced fresh jalapeños, and 3 sliced green onions (30g).
  8. Stir in 1 tsp (5g) garlic powder and ¼ tsp (1g) smoked paprika until evenly distributed.
  9. Transfer the cooled roasted potatoes into a large mixing bowl.
  10. Pour the creamy popper mixture over the potatoes and use a rubber spatula to gently fold the dressing in until every cube is thickly coated.
  11. Cover the bowl and refrigerate for at least 1 hour to allow the flavors to marry.