Oven-Roasted Ranch Potatoes

3 lbs small red potatoes (skins on) –each approximately 2" in diameter

1/3 cup olive oil (not extra virgin)

1-1 oz packet onion soup mix

1-1 oz packet ranch dip mix

1/2 tsp garlic powder

1/2 tsp black pepper

1 c freshly grated Parmesan cheese or sharp cheddar (optional)

Chopped scallions or parsley for garnish (optional)

Preheat the oven to 400°.

Mix the olive oil, onion soup mix, ranch dip mix, garlic powder, and pepper. Set aside while you prepare the potatoes.

Cut each potato in half and then each half into quarters. Add the potatoes to a medium bowl. Stir the olive oil mixture and pour it on to the potatoes. Toss to evenly coat. Spread the potatoes onto a sided sheet pan, which has been sprayed with cooking spray. Make sure that one of the cut sides of potatoes is touching the bottom of the sheet pan (so that it browns nicely).

Cover the sheet pan with aluminum foil. Bake for 15 minutes then remove the aluminum foil. Do not stir. Bake another 20 minutes (uncovered), stirring after 10 minutes. Transfer to a serving bowl and, if desired, toss with your choice of cheese. Garnish with chopped scallions or parsley.