Drizzle ranch dressing and these 2 ingredients over potato wedges into a baking dish for a hearty side dish your family will beg you to make every weekend

On the nights when work runs late and everyone’s asking what’s for dinner at the same time, I lean hard on simple side dishes like these oven baked 4-ingredient cheesy ranch potatoes. They start with basic potato wedges, then you just drizzle on bottled ranch dressing and two more everyday ingredients—shredded cheese and crispy bacon bits—right in the baking dish. The ranch soaks into the potatoes as they roast, the cheese gets melty and golden, and the bacon adds that salty crunch my family begs for every weekend. It’s the kind of Midwest comfort food that feels special without asking you to dirty a bunch of dishes or spend all night in the kitchen.

These cheesy ranch potatoes are hearty enough to stand next to almost any main dish. I love serving them with grilled or baked chicken, burgers, meatloaf, or even simple pan-seared pork chops. Add a crisp green salad or some steamed broccoli to balance out the richness, and you’ve got a complete weeknight dinner. They’re also great on game day alongside wings or pulled pork sandwiches—just set the baking dish on the table and let everyone scoop their own. If you have leftovers, they reheat well in a skillet the next morning and make an amazing base for a quick breakfast hash with a fried egg on top.

Servings: 4

2 pounds russet or Yukon gold potatoes, scrubbed and cut into wedges

Preheat your oven to 400°F (200°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray or rub it with a little olive oil so the potatoes don’t stick.

Scrub the potatoes well and pat them dry with a clean kitchen towel. Cut each potato into even wedges—usually 8 wedges per medium potato—so they cook at the same rate.

Spread the potato wedges out in an even layer in the prepared baking dish. If you’d like, sprinkle with the kosher salt and black pepper to lightly season the potatoes before adding the ranch.

Drizzle the ranch dressing evenly over the potato wedges, making sure most wedges get at least a little coating. Use clean hands or a spoon to gently toss and turn the wedges right in the baking dish so they’re lightly coated in ranch.

Sprinkle the shredded cheddar cheese evenly over the ranch-coated potatoes. Then scatter the bacon bits or crumbled bacon over the top so every scoop will have some cheesy, smoky bites.

Cover the baking dish tightly with aluminum foil and place it on the middle rack of the preheated oven. Bake covered for 25 minutes to help the potatoes steam and start to soften.

After 25 minutes, carefully remove the foil (watch for hot steam). Return the uncovered baking dish to the oven and continue baking for another 20–25 minutes, or until the potatoes are tender when pierced with a fork and the cheese is melted and bubbling with a few golden spots.

If you like extra crisp edges and browned cheese, switch the oven to broil for 2–3 minutes at the very end, watching closely so the cheese doesn’t burn.

Remove the baking dish from the oven and let the potatoes rest for about 5 minutes. This helps them firm up a bit and keeps mouths from getting burned on molten cheese.

Serve the cheesy ranch potatoes hot straight from the baking dish. Drizzle with a little extra ranch dressing at the table if you want them extra saucy, and enjoy.

You can easily tweak these cheesy ranch potatoes to fit what you have on hand and your family’s tastes. Swap the cheddar for Monterey Jack, Colby Jack, or a Mexican blend for a different flavor, or use pepper jack if you like a little heat. If you’d rather skip bacon, try sliced green onions or chopped fresh chives sprinkled on after baking for a fresh bite. For a slightly lighter version, use a light ranch dressing and reduce the cheese to 1 cup, or mix half shredded cheese with a sprinkle of grated Parmesan for extra flavor with less cheese overall. If you want to add more veggies, toss in a handful of sliced bell peppers or thinly sliced onions with the potato wedges before drizzling on the ranch. For meal prep, you can cut the potatoes and cook the bacon ahead of time; store them separately in the fridge and assemble right before baking. Food safety tips: Always cook bacon thoroughly until crisp and store any leftovers in the refrigerator within 2 hours of cooking. Keep ranch dressing refrigerated and don’t leave the finished potatoes out at room temperature for more than 2 hours. Reheat leftovers to at least 165°F (74°C) before eating, either in the oven or in a skillet so the potatoes heat through safely and the cheese remelts nicely.