I have no idea what a professional chef’s home life looks like, but I always imagined that they cook culinary masterpieces at home too. And in reality, I’m sure they do, but they probably eat the occasional PB&J sandwich too, like most regular people do. I don’t mind making something “fancy” that leaves almost every dish I own dirty, but I also don’t believe every yummy dish needs to be complicated. Sometimes they can be easy. Like, super easy. To the point of embarrassment.
Some recipes are more formula than recipe, and you internally debate whether to share the recipe. But here’s the thing: I did not put two and two together on my own and create this delicious dish, and if Mrs Happy Homemaker had not shared it, I would still be missing out. And that, my friends, would be a huge crime because this is one delicious side dish and why I’m sharing it with you today.
Now, I know: I’m a carb-o-holic. There are very few potato dishes that I don’t like. In fact, I can’t think of any off the top of my head. I like potatoes. And these are exceptionally good, versatile and easy to make. What’s not to love?
Because these bake with a cover, the majority steam more than get crispy. If you prefer a bit more crunch, you could, of course, spread them on a baking sheet instead. My preference is to let them steam, because now I have more options. Remember, I’m a carb-o-holic, right? Sometimes I eat them as is and other times I mix things up.
For example, I always make a big batch, so I can use the potatoes for several meals. Some potatoes, I set aside to make mashed potatoes. Or I make split the extra potatoes into two containers, one to turn into mashed potatoes and the other to fry with onions and a red pepper for a potato hash. It just depends on my mood. It’s so nice to be able to whip up a side dish in minutes with those leftover potatoes, especially on busy nights.
Cheesy Ranch Potatoes
- 2 lbs potatoes diced (I used unpeeled red potatoes)
- 1-2 Tablespoons extra virgin olive oil or melted butter or a combination of both
- Seasonings of your choice: I use salt pepper and garlic powder. You could swap in seasoned salt, cayenne pepper, taco seasoning or your favorite spice blend
- 1/4 cup Ranch dressing or to taste
- 1-2 cups cheddar cheese or your favorite cheese
- Chopped green onion bacon crumbles and/or sour cream (optional)
- Preheat oven to 400 degrees. Coat a baking dish with non-stick spray.
- Add diced potatoes to baking dish. Season with your preferred spices. Add extra virgin olive oil or butter and mix together until thoroughly combined. Cover with lid or aluminum foil and bake until potatoes are tender, approximately 50-60 minutes.
- Stir in Ranch dressing.* Top with shredded cheese and bake until cheese is melted and gooey, another 5 minutes.
- Top with green onions and bacon crumbles, if adding. Serve with sour cream or french onion dip on the side.
This is truly a keeper and one of my go-top recipes when I’m craving carbs, which is every day! Enjoy!