Toss cut potatoes and these 2 ingredients together for a baked dish I keep craving week after week

Because this recipe is so simple, it’s an easy canvas for small adjustments that can change the character of the dish without adding much work. For a slightly richer version, toss the hot, roasted potatoes with a tablespoon of butter right after they come out of the oven; the residual heat will melt it and give you a glossy, more indulgent finish. If you enjoy a bit of spice, add 1/4–1/2 teaspoon of smoked paprika or crushed red pepper flakes to the ranch packet before tossing with the potatoes. You can also introduce a fresh element at the end: scatter chopped parsley, chives, or green onions over the potatoes just before serving for color and brightness. If you’re cooking for a crowd or want to turn this into more of a loaded side, top the finished potatoes with shredded cheddar and return the tray to the hot (but turned-off) oven for a few minutes to melt the cheese, then finish with a spoonful of sour cream and a sprinkle of bacon bits. For a slightly different texture, try using larger russet potatoes cut into wedges—keep the same method, but extend the baking time by 5–10 minutes, checking for crisp edges and tender centers.