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There’s no denying the deliciousness of roasted potatoes, garlic and cheese, but **Ellen D.** took these ranch-spiked, parmesan-packed taters to the next level.
butter, melted
3 tablespoons
garlic, minced
1 clove
1 seasoning packet or 3 tbsp of shaker seasoning
grated Parmesan cheese
¼ cup
seasoned salt
¼ teaspoon
russet potatoes, cut in wedges
3
For safe meat preparation, reference the USDA website.
Preheat oven to 425°F.
Combine the Ranch packet, salt and Parmesan cheese in a gallon-size resealable bag.
Add the potato wedges to the bag, and shake!
Lay the wedges, flat side down, on baking sheet, bake for 20 minutes.
Turn wedges over and bake for another 20 minutes, or until golden brown.
Serve!
