1. Preheat and Prepare
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it.

2. Boil the Potatoes
Place the petite gold potatoes in a large pot, cover with water, and bring to a boil. Cook for about 15-20 minutes or until tender when pierced with a fork.

3. Smash the Potatoes
Drain the potatoes and let them cool slightly. Place the potatoes on the baking sheet. Using a potato masher or the bottom of a glass, gently smash each potato to about ½ inch thickness, being careful not to break them apart completely.

4. Season and Oil
Drizzle the oil over the smashed potatoes. Sprinkle the ranch seasoning evenly across all potatoes, ensuring good coverage.

5. Bake for Crispiness
Bake the potatoes in the oven for 20-25 minutes or until edges are golden and crispy.

6. Add Cheese and Bacon
Remove the baking sheet from the oven, sprinkle shredded cheddar cheese over the potatoes, followed by crumbled bacon.

7. Final Bake
Return the potatoes to the oven for an additional 5-7 minutes or until the cheese is melted and bubbly.

8. Serve Warm
Remove from oven and serve immediately for the best texture and flavor.