Parmesan Ranch Roasted Potatoes

Tender potatoes, crusted with a mixture of parmesan cheese and ranch and roasted until tender on the inside and toasted on the outside. You know how well potatoes and ranch go together. And potatoes and cheese. Now you can enjoy all three at once. The tangy and nutty crust is out of this world. I mean, downright addictive. No joke, my boys were fighting over the last few pieces... And look how short the ingredient list is.

Why ranch dip mix? Because it's a dry powder (versus the bottled dressing) and makes an unbelievable crust on the potatoes, especially when you add grated parmesan cheese. If you've never thought of using powdered ranch dip/salad dressing mix for something beyond dressing and dip, you're definitely missing out.

Parmesan Ranch Roasted Potatoes

2-3 Idaho potatoes (2 large or 3 medium), about 1 1/2 pounds, cut into 2-inch pieces
2 tablespoons olive oil
2 tablespoons powdered ranch dip or salad dressing mix
2 tablespoons grated parmesan cheese
Salt and freshly ground black pepper
Chopped green onions, optional

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper.
Place the potatoes in a large bowl, add the oil and toss to coat. Add the ranch mix and parmesan cheese and toss to coat.
Transfer the potatoes to the prepared baking sheet. Season with salt and black pepper.
Roast for 20 to 30 minutes, until the potatoes are golden brown and tender. Top with green onions before serving, if desired.

Serves 4