Start by washing the petite gold potatoes thoroughly. Cut each potato in half width-wise. Place the cut potatoes into a large pot and cover them with water. Add a hefty sprinkle of salt to season the potatoes as they cook.

While the potatoes are boiling, preheat your oven to 425°F so it’s ready by the time the potatoes are done.

Drain the water from the pot and carefully transfer the potatoes, cut side down, onto a baking sheet. Using the bottom of a flat cup or glass, gently press down on each potato to flatten them. Be careful not to press too hard—you want them smashed but not completely broken apart.

In a small bowl, stir together the olive oil and ranch seasoning. Generously brush this mixture over each smashed potato, ensuring they’re well coated for flavor and crispiness.

Place the seasoned potatoes in the preheated oven and bake for 20-25 minutes, or until the edges start to turn golden and crispy.

Remove the potatoes from the oven and sprinkle the shredded cheddar cheese and crispy bacon bits evenly over the top of the potatoes.

Return the tray to the oven and bake for another 15-20 minutes, until the cheese is melted and the potatoes are crisp to your liking.