Prep the oven and potatoes: Preheat the oven to 425°F. While it heats, wash and cut the potatoes into evenly sized pieces. Keeping them similar in size helps everything cook at the same pace and gives you that perfect mix of crisp edges and tender centers.
Season the potatoes: Place the potatoes in a large bowl. Drizzle with olive oil, then sprinkle with black pepper, salt, dried dill, thyme, and oregano. Toss well until every piece looks coated and glossy with seasoning.
Arrange for roasting: Spread the potatoes out on a large baking sheet in a single layer. Give them space so they roast instead of steaming. Slide the tray into the oven and roast for about 30 minutes, stirring halfway so all sides get color.
Cook the bacon: While the potatoes roast, cook the bacon in a skillet over medium heat until crisp. Transfer to a plate lined with paper towel, then crumble or chop once cool. Set aside for later.
Add ranch flavor: Pull the potatoes from the oven once they look golden and fork tender. Drizzle the ranch dressing and seasoning mix over the hot potatoes, then gently toss right on the tray so everything stays evenly coated.
Add cheese and bacon: Sprinkle the mozzarella and cheddar evenly over the potatoes. Scatter the bacon pieces across the top so every scoop gets some. Return the tray to the oven for another 8 to 10 minutes until the cheese melts and bubbles.
Finish with herbs: Remove the tray from the oven and sprinkle chopped parsley over the top. Let everything rest for a couple of minutes so the cheese sets slightly before serving.
