Ingredients
Scale
- 2 large Russet Potatoes, sliced into wedges
- 2 tablespoons Olive Oil
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 1 1/2 cups Pimento Cheese Chicken Dip
- Scallions, for garnish
- Ranch dressing, to dip in
Instructions
- Preheat your oven to 425˚.
- Wash potatoes, and slice into wedges.
- In a big bowl, toss potato wedges with oil, salt, and pepper.
- Layout the potatoes on a half sheet pan, with a flat side down, and roast for 20+ minutes at 425˚.
- Once potatoes are roasted, layer into a cast-iron skillet.
- Make the pimento cheese chicken dip, or scoop some out of your leftover container.
- Spread over the potatoes, and pop into the oven.
- If you’re making this with fresh dip, you just need to broil for a couple of minutes.
- If you’re making this with leftover dip, bake at 425˚ until the cheese dip is melted and golden brown on top.
- Top with sliced scallions, and serve hefty drizzle of ranch dressing.
