• Adjust rack to middle position and preheat oven to 450 degrees. Wash and dry produce. • Cut potatoes into 1/2-inch-thick wedges. Toss on a baking sheet with a large drizzle of olive oil, half the garlic powder (you’ll use the rest in the next step), and a big pinch of salt and pepper. • Roast on middle rack until browned and tender, 20-25 minutes.

• While potatoes roast, in a small bowl, combine sour cream, ranch dressing, and remaining garlic powder; season with salt and pepper. TIP: If you like things spicy, add a dash of the hot sauce—just be sure to save some for forming your patties!

• In a large bowl, combine beef*, Frank’s RedHot® Original Seasoning, a dash of hot sauce, and salt. Form into two patties (four patties for 4 servings), each slightly wider than a burger bun. • Heat a large drizzle of olive oil in a large pan over medium heat. Add patties and cook until browned and cooked to desired doneness, 3-5 minutes per side. • In the last 1-2 minutes of cooking, top each patty with Monterey Jack; cover pan to melt cheese.

• While patties cook, halve and toast buns. Spread cut sides of buns with creamy ranch sauce, then fill with patties and crispy fried onions. • Divide burgers between plates and serve with potato wedges on the side.