Roasted Red Potatoes

Preheat oven to 375 F. Spray a large baking sheet with cooking spray and set aside.

Wash, dry and cube potatoes into 1-1/2” cubes and place into a large bowl. Set aside.

Place crackers into a zip top bag, seal the bag and crush crackers with a rolling pin or whatever is handy (I used a jar of jam). Pour crumbs over the potatoes. Add the dressing packets (dry) and pour in 1/2 cup oil. Stir until everything is well coated and wet looking. If mixture is still dry add a little oil at a time until the coating is damp looking.

Pour the mixture onto the prepared baking sheet and bake for 1 hour. Turn the potatoes at least once during the cooking. If needed bake an additional 15 minutes.

Once the potatoes are fork tender. Sprinkle with the grated Parmesan and put back into oven for a minute or two, just until the cheese is melted.

Serves (and this is too funny) … anywhere from 4-8 depending on if you have potato loving fiends like I do.