Ranch Potatoes

I think this recipe came from my Aunt Frances but we’ve had it so long the method and amounts might be different from her original recipe.   I’ve also used Tony Chachere’s Original Creole Seasoning instead of the ranch and it’s yummy too!  Lawry’s works well too.  

6-8 medium potatoes, peeled (if desired) and cubed or sliced 

1 package dry ranch dressing 

2-3 tablespoons oil (I use olive or canola) 

1-2 cups shredded cheese (we use cheddar or colby), optional   

Spray a 9x13 pan with non-stick cooking spray.  Place potatoes in pan and sprinkle the ranch over them.  Drizzle the oil over the potatoes.  Bake at 350 for about an hour (I usually stir the potatoes 2 or 3 times during baking—I cube them so they’re easy to stir, sliced would probably be harder to stir).  You can cover the potatoes with foil if you want them soft but if you like them a bit crunchy and brown, don’t cover (I don’t cover).  

During the last 10 minutes of baking (after the potatoes are done), sprinkle the cheese on top and bake until cheese is melted and bubbly.   

You can use butter instead of oil or even some chicken broth, which makes them very low fat (1/4 –  1/2 cup chicken broth).   

You do not have to use the cheese.    

You can add some chopped or sliced onions (1/2 to a whole onion) if you desire.