Step 1

Preheat oven to 475F (use convection if you have it), line a half-sheet pan with foil if desired for easier cleanup, add the potatoes, evenly drizzle with olive oil, toss with your hands to combine, and flip all potatoes so the cut-side is down.

Step 2

Add the onion wedges, evenly spaced throughout the potatoes. Tip - Do not cut these smaller than a 1-inch thick wedge or they will be prone to burning. Try to keep them in a 'stack' of onions rather than individual onion pieces which will also be prone to burning. Evenly drizzle each each onion stack with a touch of olive oil.

Step 3

Evenly sprinkle 2/3 of the packet of seasoning mix over the potatoes and onions. It looks like a lot but it's fine.

Step 4

Evenly season with pepper.

Step 5

Roast for about 25 minutes, or until the potatoes are beginning to turn lightly golden brown on the cut-side-down sides.

Step 6

Flip all the potatoes and onions, evenly drizzle with a bit more olive oil if things look at all dry, return to the oven, and roast for about 7 more minutes.

Step 7

While the potatoes and onions finish roasting, add the butter to a small skillet and heat over medium-high heat to melt.

Step 8

Stir in the panko and the remaining 1/3 packet of ranch mix.

Step 9

Remove the sheet pan from the oven, and evenly spoon the panko mixture over the potatoes and onions.

Step 10

Return sheet pan and roast for an additional 7 minutes, or until lightly golden browned on top. Keep a very close eye on things at this point so you don't burn the topping. Start checking very closely after 5 minutes.

Step 11

Evenly sprinkle with Parmesan, optional parsley, and serve immediately.