3 lbs red potatoes, washed
1 packet Hidden Valley Ranch dip mix
2 T garlic powder
Boil potatoes until tender. Drain and let cool completely. When they are cool, preheat a skillet over medium high heat. Pour about 1/4 inch of olive oil into skillet. Gently smash the potatoes with the palm of your hand to slightly flatten but not breaking them apart. Place in a single layer of the skillet. Fry until golden brown on one side. Flip over, sprinkle with the ranch dip mix and garlic powder. Cook the other side until golden brown. Drain on a paper towel and sprinkle the other side with the remaining ranch and garlic powder.
1 lb asparagus, ends trimmed
Juice of half a lemon
1/2 T garlic powder
Salt and pepper
1/4 C shredded parmesan
Preheat oven to 350. Lay asparagus in a single layer on a sheet pan. Drizzle with olive oil, lemon juice, and season with garlic powder and salt and pepper. Mix around with your hands and put back in a single layer.
Bake 20 minutes.
When they are tender, sprinkle parmesan cheese over them and cover with foil. Let sit five minutes to melt the cheese.