top of page
Black Marble

Crispy Ranch Potato Wedges

"Super easy, crispy oven-baked BEST ever potato wedges with a savory-seasoned outside and fluffy inside, served with the most amazing two-ingredient sauce!"



Crispy Ranch Potato Wedges

Servings – 4 Prep Time – 10 Minutes Cook Time – 40 Minutes Ingredients:

  • 2 pounds red potatoes - about 6-8 potatoes

  • 2 tablespoons oil

  • 1 packer of ranch dressing seasoning - you will use 3 tablespoons

  • 1 teaspoon smoked paprika - may substitute regular paprika

  • 1 teaspoon garlic powder

  • pinch black pepper


Dipping Sauce


  • 1/3 cup mayo - regular, or reduced fat

  • 1/3 cup bbq sauce - any favorite bbq sauce works


Directions:

Preheat oven to 425 degrees. Line a large, rimmed baking sheet with parchment.


Cut the potatoes into about 8 wedges - 1/2 inch thick on the wide edge, if your potatoes are larger, cut any larger wedges in half again. Pat the potato wedges dry with paper towels to absorb excess starch.


In a large bowl, combine potato wedges and oil, toss to coat.


Stir together paprika, garlic power, ranch seasoning powder, and pepper. Sprinkle over potato wedges and toss to coat.


Transfer potato wedges to your prepared baking sheet, arranging them in a single layer so they aren't overlapping, and doing your best to have them not touching - it's ok if some do.


Bake for 20 minutes. Remove from oven, turn over the potato wedges with fork or tongs. Return to oven for 15 minutes.


While potatoes are baking, stir together mayo and bbq sauce, set aside in the refridgerator.


Potatoes should be appear browned and crispy on the edges and be fork-tender.


Serve with dipping sauce.


Notes:


Serving size: Serves six as an appetizer, four as a side dish.


Parchment paper: The parchment paper is key to achieving a really crispy, faux-fried exterior on the potato wedges. If you don’t have parchment paper, don’t stress! Simply lightly grease your baking sheet and proceed with the recipe, your potato wedges will be delicious! 


Paper towel trick: Many recipes suggest soaking your potatoes to rinse off the excess starch and then letting them sit out for a period of time to dry off after soaking. I’ve found this step to be unnecessary – I simply lay all of my wedges out on paper towels, then take a couple of extra paper towels and rub them across the cut sides of the wedges to wipe off excess starch. They come out super crispy every time with no soaking or drying time needed!


Alternate dipping sauces: Fry sauce 1/3 cup mayo & 1/3 cup ketchup (always 50/50). Other sauce suggestions include ketchup, ranch dressing, blue cheese dressing, fry sauce or my garlic aioli!


Nutrition:

Calories: 262 | Carbohydrates: 31g| Protein: 3g| Fat: 14g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 5mg | Sodium: 658mg | Potassium: 743mg | Fiber: 3g | Sugar: 8g | Vitamin C: 13mg | Calcium: 23mg | Iron: 1mg


"Tonite was the first time I made them and they were amazing. I just followed the recipe and they came out perfect."



CWT is not a certified dietician or nutritionist. Any nutritional information shared on this site is an estimate counted through measurements and package nutritional information used in each recipe. If calorie, macro counting and other nutritional values are important to you, I recommend running the ingredients through your choice of nutritional calculator you prefer. Calories can vary depending on national brands used per recipe.

Related Posts

See All

Comments


Commenting has been turned off.
bottom of page