Pour bottled ranch dressing and these 3 ingredients over shredded raw potatoes into a cast iron skillet for a golden crispy side that disappears before it hits the table

This little skillet of comfort comes straight out of the kind of church basement suppers and farmhouse kitchens I grew up around in the Midwest. It’s a 5-ingredient oven-baked ranch potato dish where you simply pour bottled ranch dressing and three pantry ingredients over a bed of shredded raw potatoes in a cast iron skillet, then let the oven do the work. The ranch soaks into the potatoes, the edges turn golden and crisp, and the middle stays tender and creamy. It’s the sort of side that has a way of disappearing before it ever makes it to the table, especially when folks wander through the kitchen and “just taste” a corner or two.

Serve this skillet hot, right out of the oven, with roast chicken, meatloaf, pork chops, or a simple pan-fried ham steak. It’s also lovely alongside grilled sausages or a big green salad when you want something hearty but unfussy. A dish of buttered green beans or peas, sliced garden tomatoes with a little salt, or a bowl of applesauce all feel right at home next to these ranch potatoes. If you have leftovers, they reheat nicely in a hot skillet alongside eggs for breakfast.

Servings: 4–6

4 cups shredded raw russet potatoes (about 3 medium potatoes), firmly packed

Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet on the middle rack while the oven heats so the pan gets good and hot.

While the oven preheats, scrub and peel the potatoes. Shred them on the large holes of a box grater or with the shredding blade of a food processor. You want about 4 cups of firmly packed shreds.

Pile the shredded raw potatoes into a clean kitchen towel and squeeze firmly over the sink to remove as much excess moisture as you can. This helps the potatoes brown and crisp instead of steaming.

Carefully remove the hot cast iron skillet from the oven. Lightly grease the bottom and sides with a little butter (use a heatproof brush or a folded paper towel and be cautious of the hot pan).

Spread the well-drained shredded potatoes evenly in the hot skillet, pressing them down gently with the back of a spoon to form an even layer.

Sprinkle the chopped onion evenly over the potatoes, then season the top with the salt and black pepper.

Pour the bottled ranch dressing slowly and evenly over the potatoes and onions, making sure to cover as much of the surface as possible. Use the back of a spoon to gently nudge the dressing into any dry spots without stirring everything together.

Drizzle the melted butter evenly over the top, then scatter the shredded cheddar cheese over everything in an even layer.

Place the skillet back in the oven and bake for 30–35 minutes, until the potatoes are tender and the edges are bubbling and turning deep golden.

For extra crisp edges and a more golden top, turn the oven to broil for the last 2–4 minutes, watching closely so it doesn’t burn.

Let the skillet rest for 5–10 minutes after baking so the potatoes can set slightly. Slice into wedges or scoop with a spatula and serve warm, straight from the pan.

You can tuck a lot of personality into this simple skillet. For more protein, stir 1/2–1 cup of diced cooked ham, crumbled cooked bacon, or leftover roast chicken into the shredded potatoes before adding the ranch. If you like a little color, add 1/2 cup of finely chopped bell pepper with the onion, or swap in part shredded carrots with the potatoes. Any good melting cheese will work in place of cheddar—try colby jack, pepper jack for a bit of heat, or Swiss for a nuttier flavor. If you prefer a lighter dish, use a light ranch dressing and reduce the cheese to 3/4 cup. For extra-crispy edges, use a slightly larger skillet so the potatoes spread thinner, and be sure to squeeze out as much liquid as possible from the shreds. Food safety notes: Always start with clean, firm potatoes; discard any that are deeply sprouted or soft. Keep bottled ranch dressing refrigerated and don’t leave it sitting out at room temperature for long before baking. Once baked, refrigerate leftovers within 2 hours in a shallow container, and reheat thoroughly in a hot skillet or 350°F oven until steaming in the center. Because this recipe uses raw potatoes, make sure to bake until they are fully tender when pierced with a fork, with no firm or crunchy raw bits remaining in the middle.