Ingredients:

  • 2 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch pieces
  • 2 tbsp extra virgin olive oil
  • 1 oz dry ranch seasoning mix
  • 1 tsp garlic powder
  • 0.5 tsp smoked paprika
  • 0.5 tsp cracked black pepper
  • 2 tbsp freshly grated Parmesan cheese
  • 1 tbsp fresh chives, finely chopped

Instructions:

  1. Preheat your oven to 425°F (220°C). In a large mixing bowl, whisk together the olive oil, dry ranch seasoning, garlic powder, smoked paprika, and black pepper to create a concentrated flavor paste.
  2. Add the cut potatoes to the bowl and toss vigorously until every surface is thickly and evenly coated with the herb mixture.
  3. Spread the potatoes onto a large rimmed baking sheet. For maximum crunch, turn the potatoes so the cut sides are face-down in direct contact with the pan.
  4. Roast for 35 minutes without flipping. This allows the 'sear-side-down' method to create a caramelized, mahogany-colored crust.
  5. Remove from oven and immediately sprinkle with grated Parmesan cheese and fresh chives before serving.