Cheddar Ranch Potatoes

Such a simple side dish - but, c'mon, you know you want a bite. There's something comforting about roasted potatoes. Add melted cheddar and, well, that's about as warm and fuzzy as it gets. Wanna know the REAL inspo for this dish? Those cheddar and sour cream potato chips. I absolutely LOVE them. Even the baked variety. I decided to start with that concept, and then I added some ranch seasoning to the party. Holy flavor burst; these are wicked (in a delicious way, not an unhealthy way). And you need just 4 ingredients.

So how did I add that ranch flavor? I used powdered ranch salad dressing/dip mix. It's a blend of herbs and spices in a powdered buttermilk base. It's a one-stop-shop for intense flavor - so I love using it on potatoes (let's face it, potatoes + ranch is ALSO a fabulous marriage). You can use any brand of ranch mix you like - there are many. Including organic.

And, I cooked my potatoes in a cast iron skillet, but any sheet pan will do.

Cheddar Ranch Potatoes

1 1/2 pounds small potatoes of choice, red, gold or white, cut into wedges
2 tablespoons olive oil
1 1/2 tablespoons powdered ranch salad dressing/dip mix
1/2 cup shredded cheddar cheese
Chopped green onions for serving, optional

Preheat the oven to 400 degrees.
In a large bowl, combine the potatoes, oil and ranch mix. Stir to coat the potatoes. Transfer the potatoes to an ovenproof skillet (or parchment- or foil-lined baking sheet) and roast for 20 to 25 minutes, until golden brown and tender.
Top the potatoes with the cheese. Return the potatoes to the oven and roast for 3 to 5 more minutes, until the cheese melts.
Top with green onions before serving if desired.

Serves 4