Description
Creamy, cheesy, and packed with ranch flavor, these 4-ingredient potatoes are the easiest comfort food side you’ll ever make. No peeling, no fuss, just seriously good spuds.
Ingredients
Scale
- 3 lbs baby red potatoes, unpeeled
- 1/2 cup buttermilk ranch or yogurt ranch dressing
- Garlic salt, to taste
- 1 to 1 1/2 cups finely shredded Mexican cheese blend
- 2 Tbsp chives or green onions, optional for garnish
Instructions
- Cut potatoes into 1–1.5 inch pieces. Fill a large pot halfway with salted water (about 7 cups water + 1 tsp salt). Add potatoes and bring to a boil. Simmer 8–12 minutes until fork-tender. Drain well.
- Drizzle ranch dressing over the hot potatoes. Toss gently to coat evenly.
- Transfer potatoes to a greased casserole dish. Sprinkle with garlic salt. Bake uncovered at 400°F for 20–25 minutes.
- Remove from oven, sprinkle with shredded cheese, and broil for 2–3 minutes until the cheese is melted and bubbly.
- Taste for seasoning—add more garlic salt if needed. Garnish with chopped chives or green onion, and serve hot.
Notes
No ranch? Use Greek yogurt mixed with ranch seasoning. Add cooked bacon for extra flavor. Leftovers reheat beautifully in the oven or microwave.
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 35mg