Sunday, July 12, 2015

Cheesy Ranch Potatoes

I stumbled upon this recipe on Natasha's Kitchen recently and have made it twice in the past month.  It's so simple and very, very tasty!  The first time, I used red potatoes with the skin on, bottled ranch dressing, and green onions, and this time I used peeled russet potatoes, homemade ranch dressing (actually homemade ranch dressing mix plus mayo and milk), and bacon.  Both were great!

This is very much a "do what you want" recipe.  You can make just a small amount of potatoes, or a whole lot, and pretty much any kind of potato will do.  You also don't have to measure anything, just use your own judgment!

Cheesy Ranch Potatoes

ranch dressing
garlic salt
grated cheddar cheese
cooked, crumbled bacon (optional)
thinly sliced green onion or chives (optional)

Wash and peel the potatoes if desired, then cut them into 1 1/2 inch chunks.  Boil in salted water until they can be pierced with a fork, then drain thoroughly.  Carefully fold in desired amount of ranch dressing, you want them to be coated but not swimming in it.  Spoon evenly into a greased baking dish, season to taste with garlic salt, then bake at 400 until the potatoes start to turn golden in places on top, about 20-25 minutes.  Remove from oven and sprinkle with desired amount of grated cheese, plus the bacon if you're using it.  Return to oven for 5 minutes.  Remove and sprinkle with the green onions or chives if you're using them, then let the potatoes sit for a few minutes before serving.  Leftovers reheat really well!

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