1369767_10151628730637055_6992468_oBeing of Asian decent, I grew up eating mostly rice. My mother really didn’t know how to prepare potatoes as a side dish — only how to add potatoes into a main meal. French fries came from a frozen bag. Potato salads were a side dish prepared by other people. It wasn’t until I was in my 20s that I actually made a dish using potatoes as the main ingredient. Recently, a friend posted this recipe for Roasted Ranch Potatoes. Sounded so good to me that I had to make it that very night. It’s very simple to make and comes out very tasty. By the way, to make it a complete meal, I have added shredded chicken.

2 pounds potatoes (unpeeled, washed and cut into chunks)
1/2 cup ranch dressing (bottled, not packet)
1/4 cup shredded cheddar cheese, plus more for topping (if desired)
1/4 cup crumbled, cooked bacon
3 stalks of green onions, washed and chopped
salt and pepper
sour cream

Preheat oven to 350 degrees. In a large bowl, combine ranch dressing, cheese and bacon. Add in the potatoes. Sprinkle in a generous pinch of salt and pepper. Toss to coat potatoes. Spoon into a greased 9 x 13 baking dish. Cover with foil. Bake for 60 minutes. Stir gently halfway through to get the bottom potatoes rotated so they don’t become burnt and to ensure that the middle and top potatoes get a chance to brown. Remove foil. Raise oven temperature to 400 degrees. Gently stir again, as necessary. Bake for an additional 15 minutes, then sprinkle on a little more cheese, if desired. Bake a few more minutes or until everything is gooey, browned and bubbly on top. Serve with green onions sprinkled on top for garnish and a generous dollop of sour cream.