My ranch potatoes recipe is the king of comfort food, ruler of side dishes, mighty overlord of potato side dishes — you get the picture; it’s good eatin’. With just one hour, one baking pan, and a few ingredients, you can make this winner of a side dish that is perfect for parties or family dinners.
Tangy barbecue is heavenly with ranch potatoes, but pretty much every food will go with this recipe. Whatever you’ve paired with scalloped potatoes, you can serve with this! My melting potatoes are bathed in butter, herbs, and a broth mixture. They have caramelized exteriors and tender interiors.
Crack potatoes are the easiest, most delicious potato dish to come around in a long time. 6 ingredients, 10 minutes of prep, and no peeling.
Let’s make these!
What I Love About This Recipe
- Very little prep!
- Ranchy, cheesy, creamy, + delicious.
- Goes well with about any main dish.
- Great for every season!
How To Make Ranch Potatoes Recipe
-
Evenly sprinkle peeled, cubed potatoes with ranch seasoning (the powder from the jar) and pepper.
- Place seasoned potatoes in the prepared baking dish and evenly dot the top with butter.
-
Cover the baking dish with foil and bake in preheated oven until the potatoes are tender about 60 minutes.
-
Remove from oven and mix in the ranch dressing, half the cheese, and cooked bacon. Top with the remaining cheese and return to the oven until heated through and the cheese is melted.
- Serve.
See the full ingredients below.
Cheesy Ranch Potatoes Recipe + Ingredient Notes
- Potatoes: To cube your potatoes: peel them, slice the potato in half lengthwise, then slice each half lengthwise three more times. You will have eight long strips of potato. Line up the ends, then quickly chop widthwise from one end of the strip to the next.
- Ranch: Believe it or not, the original ranch seasoning was invented by a plumber! Check out “Thrillist’s” article on ranch (see here) for more fun facts, including the deets on how many varieties of ranch exist today. I measure the ranch from the jar rather than using an envelope. There are 6 teaspoons, or 2 tablespoons, per envelope of ranch seasoning. This recipe only uses 2 teaspoons of dried seasoning to enhance the liquid ranch dressing.
- Coating: It can be tricky to get a uniform covering of seasoning in any dish. Try this trick if you are struggling with the russets: pour your cubed potatoes into a large bag, sprinkle in the seasoning, close the bag, and shake until well coated!
Storing + Freezing + Thawing
- How Long Can You Keep This In The Fridge? This potato casserole needs to be refrigerated to store. It will last 3-4 days.
- Can You Freeze This? Yes, you can! Your ranch potatoes will keep in the freezer for several months. The texture will be slightly softer after freezing. You may also need to add a little milk after thawing, as the potatoes will absorb some of the creaminess of the sauces when frozen. Be sure to use an airtight, freezer-safe container.
- Some people find gallon zip lock bags work best. Others use aluminum pans with lids, plastic containers, or tin foil for their freezer storage needs.
- To thaw, let it sit in the fridge overnight, then scoop and reheat. Or you can pop it in the oven to get that texture rejuvenated!
- Food Safety: If you’d like more info on food safety check out this link.
Serving Recommendations
These potatoes truly go with dang near everything. I love them with Crockpot pork tenderloin or my easy tropical flank steak that we make on repeat all summer long!
It’s also wonderful with tangy, vinegary-sweet barbecue like my fabulous crockpot pulled pork that I use to make pulled pork sandwiches or my pulled chicken that I also use to make more epic sandwiches.
Serve my copycat KFC coleslaw, Southern green beans, and/or my calico beans (my hubby’s absolute favorite baked beans ever!)
More Potato Side Dishes Recipes
Want more potato side dishes for your dining adventures? Here are some more faves!
- Make Ahead Mashed Potatoes – offers the rich traditional creamy taste of mashed potatoes.
- Campfire Potatoes – perfect for your next campout.
- Parmesan Potatoes – faster than mashed and fancier than fries!
- Country Potatoes – crispy on the outside, tender on the inside, cast iron skillet encouraged.
- Au Gratin Potatoes – rich, creamy, tender, and cheesy! The perfect comfort food to serve with almost anything.
- Buttered Potatoes – these are so simple to prepare, stick-to-your-ribs side dish, that is absolutely delicious. The recipe comes straight from my great-grandma’s farm table!
- Funeral Potatoes – they’re tender potatoes in a creamy, flavorful sauce with crunchy cornflake topping
Ranch Potatoes
Our Ranch Potatoes are comfort food on steroids. With just one hour, one baking pan, and a few ingredients, you can toss together a scrumptious side dish.
Servings: 6 people
Ingredients
- 4 pounds russet potatoes, peel, then cut Into 1/2 inch cubes
- 2 teaspoons Hidden Valley ranch seasoning, (the powder from the jar, not the envelope)
- 1/4 teaspoon black pepper
- 4 tablespoons butter, cut into cubes
- 1 cup sharp cheddar, shredded
- 1 cup Monterey jack cheese, shredded
- 1 cup ranch dressing
- 6 ounces bacon, cooked and crumbled
Instructions
- Preheat oven to 400°F (204°C). Spray a 9X13 inch baking dish with nonstick cooking spray.
- Evenly sprinkle peeled, cubed potatoes (4 pounds) with ranch seasoning (2 teaspoons) (The Powder From The Jar) and pepper (1/4 teaspoon).
- Place seasoned potatoes in the prepared baking dish and evenly dot the top with butter (4 tablespoons).
- Cover the baking dish with foil and bake in preheated oven until the potatoes are tender about 60 minutes.
- Remove from oven and mix in the ranch dressing (1 cup), half the cheese, and cooked bacon (6 ounces). Top with the remaining cheese and return to the oven until heated through and the cheese is melted.
Fans Also Made:
Notes
- Potatoes: To cube your potatoes: peel them, slice the potato in half lengthwise, then slice each half lengthwise three more times. You will have eight long strips of potato. Line up the ends, then quickly chop widthwise from one end of the strip to the next.
- Ranch: Believe it or not, the original ranch seasoning was invented by a plumber! Check out “Thrillist’s” article on ranch (see here) for more fun facts, including the deets on how many varieties of ranch exist today. I measure the ranch from the jar rather than using an envelope. There are 6 teaspoons, or 2 tablespoons, per envelope of ranch seasoning. This recipe only uses 2 teaspoons of dried seasoning to enhance the liquid ranch dressing.
- Coating: It can be tricky to get a uniform covering of seasoning in any dish. Try this trick if you are struggling with the russets: pour your cubed potatoes into a large bag, sprinkle in the seasoning, close the bag, and shake until well coated!
Nutrition
Serving: 1/6 of the recipe | Calories: 773kcal | Carbohydrates: 59g | Protein: 19g | Fat: 51g | Saturated Fat: 19g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 88mg | Sodium: 1360mg | Potassium: 1375mg | Fiber: 4g | Sugar: 3g | Vitamin A: 590IU | Vitamin C: 18.6mg | Calcium: 330mg | Iron: 3.2mg
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So easy!
Can you use red potatoes
Yes, I think they’d be great, Nancy <3