Drizzle italian dressing and these 2 ingredients over cubed red potatoes into a sheet pan for a simple side dish you’ll make on repeat

You can nudge this simple recipe in many directions without losing its easy charm. For a little color, toss in a handful of thinly sliced red onion or bell pepper with the potatoes before roasting. If you like more crunch, roast the potatoes a bit longer, watching closely near the end so the cheese doesn’t burn. For a richer flavor, sprinkle an extra tablespoon of Parmesan over the potatoes during the last 5 minutes of baking. If you prefer a bit of heat, add a pinch of crushed red pepper flakes along with the garlic powder.

You can also swap in a light Italian dressing if you’re watching fat and calories, just know they may brown a touch less. To keep this dish safe and wholesome, always scrub the potatoes well to remove dirt, trim off any green spots, and cut away any large sprouts. Use clean hands when tossing the potatoes on the sheet pan, and don’t leave the finished dish out at room temperature for more than 2 hours; refrigerate leftovers promptly in a shallow container.

Reheat leftovers thoroughly in a 350°F oven or in a skillet until steaming hot. If your Italian dressing has been open a long time, check the date and give it a good shake and sniff before using; when in doubt, throw it out. And as with any hot sheet pan, use sturdy oven mitts and give the pan a moment to cool before you reach in to stir or serve.