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Export 7 ingredients for grocery delivery
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.
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