Instructions

• Preheat the oven to 400°F. Line a baking sheet with aluminum foil.
• In a large zip-top bag, combine 1/2 cup Italian bread crumbs, 2 tablespoons Ranch seasoning, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper. Seal the bag and shake to mix the dry ingredients.
• Add 4 medium russet potatoes (peeled and cut into 3/4-inch pieces) to the bag. Seal and shake until the potato pieces are evenly coated with the dry mixture.
• Add 2 tablespoons melted butter, 2 tablespoons vegetable oil, and 1/4 cup grated Parmesan cheese to the bag. Seal and shake again until the potatoes are evenly coated with the butter/oil and cheese.
• Pour the coated potatoes onto the prepared baking sheet and spread them into a single, even layer.
• Bake for 15 minutes. Remove the pan, stir or turn the potato pieces to redistribute the coating, then return the pan to the oven.
• Bake another 15 minutes, or until the potatoes are golden and tender when pierced with a fork.
• Remove from the oven and let cool briefly, then transfer to a serving dish.