• Heat oven to 400 degrees.
• Thoroughly wash and dry 8-10 red potatoes.
• Dice the potatoes making sure they are relatively the same size to ensure even cooking.

For The Ranch Seasoning:

• Combine ¼ cup dried buttermilk (check label to ensure it is gluten free), 1 tsp. each of garlic powder, onion powder, dried parsley, dried dill, dried chives, and ¼ tsp. each of kosher salt and pepper in a small bowl. Stir until completely combined using a fork or small whisk.

For The Potatoes:

• Divide the diced potatoes between 2 baking sheets. Drizzle 1 ½ Tbsp. or so of olive oil over each baking sheet and sprinkle ⅛ tsp. of kosher salt and pepper over each baking sheet (using 3 Tbsp. olive oil and ¼ tsp. salt and pepper total). Toss until completely combined.
• Place the baking sheets in the oven and roast for 30 minutes. Rotate the pans and switch baking racks at the 15-minute mark to ensure that both pans roast evenly.
• Remove the pans after 30 minutes or so and immediately sprinkle desired amount of ranch seasoning over each baking sheet. You can use as much or as little of the seasoning as you like.
• Toss the potatoes in the seasoning until completely coated and serve immediately. Garnish with fresh herbs such as chives, parsley, or dill (optional).