Cheddar Ranch Roasted Potatoes

Tender potato wedges, coated with ranch dip mix and roasted until golden brown and crisp on the outside, yet still buttery on the inside. Add a blanket of cheddar and some fresh green onions and this side dish is mind-numbing. You need four ingredients and less than 30 minutes; so what are you waiting for?

Seriously, get on it! You need this recipe in your life. It's so darn easy, but the flavors skyrocket out of the pan. First, there's the powdered ranch dip/salad dressing mix. You know - the one that turns to dip when you add sour cream? In this case, the herbs and spices aren't muted by rich cream; instead, they embrace the flesh of the potato wedges and season every square inch.

Then there's the cheddar cheese... It's creamy, mildly sharp, somewhat gooey, and turns the whole dish into a cohesive and mouth-watering blend of potatoes, ranch and cheese. Like a stuffed baked potato or potato skin, but more satisfying and MUCH healthier.

Kind of reminiscent of the potato chips with similar flavors, but waaaaay better (and hot, and more satisfying, and healthier...).

Cheddar Ranch Roasted Potatoes

1 1/2 pounds small red or gold potatoes, cut into wedges
2 tablespoons olive oil
3 tablespoons powdered ranch dip or dressing mix
Salt and ground black pepper
1/2 cup shredded cheddar cheese
Chopped green onions for serving

Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
In a large bowl, combine the potatoes and olive oil and toss to coat. Add the ranch mix and toss to coat. Transfer the potatoes to the prepared pan and spread out in a single layer. Season with salt and pepper. Roast for 15 minutes.
Top the potatoes with the cheese and roast for 5 to 8 more minutes, until the potatoes are golden and the cheese melts.
Serves 4