Cheddar Ranch Potatoes with rose potatoes, Ranch seasoning, sour cream, and cheddar. Creamy, cheesy, and a breeze to make with simple ingredients, they may very well be the best potato side dish ever!
We’re big on potatoes in this house and whether mashed, roasted or baked, we just can’t get enough of our favorite spuds. We have so many delicious ways to enjoy them and these cheddar ranch potatoes are definitely top on our list.
This delectable side dish has got to be one to be easiest yet tastiest you can make. All you need are a few pantry ingredients and a few simple steps to turn out creamy, cheesy potato cubes that everyone at the dinner table is sure to be fighting over!
Rose potato cubes are first dotted with butter in a baking dish and cooked in the oven until tender. They are then gently tossed in a Ranch and sour cream mixture until fully coated, generously topped with cheddar cheese and returned to the oven to briefly bake until gooey, cheesy, and absolutely yummy!
Cheddar ranch potatoes are such a breeze to make and basically foolproof, the only tip I leave you with is to make sure you cut the potatoes in uniform sizes for even cooking. And oh, a generous sprinkling of crumbled crisp bacon on top of these cheesy potatoes won’t hurt. 🙂
Cheddar Ranch Potatoes
- 1 pound red potatoes, cubed
- 1/4 cup butter, cubed
- 1 cup sour cream
- 1 (1.0 ounce) Ranch salad dressing mix
- 1 cup cheddar cheese, , shredded
- 1 tablespoon green onions or parsley, chopped
- In a lightly greased cast iron skillet or baking dish, arrange potatoes in a single layer. Dot with butter and cover with foil.
- Bake, covered, in a 375 F oven for 40 to 50 minutes or until tender but not falling apart.
- In a small bowl, combine sour cream and Ranch salad dressing mix. Spoon mixture over potatoes and gently toss to combine.
- Sprinkle top with cheddar cheese and green onions. Bake, uncovered, for 2 to 3 minutes or until cheese is melted and bubbly. Serve hot.
First Published October 13, 2012.