Ranch Chicken & Smashed Potatoes

Combine: 3/4 cup crushed cornflakes. 3/4 cup parmesan cheese. 1 packet of hidden valley ranch dressing mix. Dip 8 chicken halves in melted butter and then roll in cornflake mix. Place in greased 9x13 pan. Bake @ 350 for 45 min.

My modifications:
I used Fresh Parmesan Flakes
I cooked it on the same temp as the potatoes so the chicken got extra crispy 
Also added a little bit more ranch seasoning

The reviews:
All around delicious! Asher must have said 5 times "mommy this is really good"

Ingredients

• 12 whole New Potatoes (or Other Small Round Potatoes)
• 3 Tablespoons Olive Oil
• Kosher Salt To Taste
• Black Pepper To Taste
• Rosemary (or Other Herbs Of Choice) To Taste

Preparation Instructions

Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.

On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.

With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.

Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)

Bake in a 425 degree oven for 20-25 minutes until golden brown.

The Reviews:

Really yummy! I did turn on the broiler for 2 minutes after I removed the chicken just to crunch them up a bit more. We also had 4 red potatoes and then a bunch of little potatoes so used what we had in the kitchen. (that is why there are yellow and white potatoes in my picture)