2 large russet potatoes, scrubbed and dried
2 TBL olive oil
3 TBL grated parmesan
3 TBL Hidden Valley Ranch Seasoning I'm not sure of the packets, but the canisters that I buy are gluten free.
1 gallon size ziploc freezer bag
Preheat your oven to 375*F
1. Cut your potatoes into wedges.
2. Place your potato wedges into your ziploc bag and pour the oil over them. Shake them around to make sure that they all get covered with the oil. I usually massage them with my hands to make sure.
3.In a small bowl, mix your parmesan and ranch seasoning. Pour into the ziploc and shake to coat your potatoes.
4. Spread your potato wedges evenly onto a foil lined baking sheet that has been lightly sprayed with cooking spray.
5. Bake for about 35-40 minutes, turning once halfway through.