Ranch Potato Wedges are an easy side dish and a family favorite. They go great alongside just about anything, but I most often serve them with Crock-Pot Shredded Buffalo Chicken Sandwiches, Grilled Buffalo Chicken Sandwiches, or Buffalo Ranch Chicken Wraps. I think I associate them with buffalo flavored dishes because Buffalo Wild Wings has Ranch Potato Wedges that are delicious and I'm sure quite unhealthy. So these are my take on a healthier at-home version and they're so easy!
Ranch Potato Wedges
Potatoes*, washed and cut into wedges (I usually get 6-8 wedges per potato)
Extra-virgin Olive Oil, to coat
Ranch Seasoning (store bought or homemade), to taste (~1-2 Tablespoons)
Pre-heat oven to 400-degrees.
In a large bowl toss potato wedges with enough EVOO to coat along with the ranch seasoning. Dump wedges onto a large, non-stick baking sheet and arrange in a single layer.
Bake for 20 minutes. Stir and arrange in a single layer again. Bake an additional 20 minutes or until the edges start to turn golden brown.
Serve with ketchup or ranch dressing to dip.
Enjoy!
*For these wedges I like to use small russet potatoes, like the kind that come in the Value brand bag at Kroger. 2 small potatoes per person seems to work out well. If you're using a larger potato you might want to plan for 1 potato per person.
Updated 5/19/13: For a Zesty Oven Fries version use the same technique as above but instead of the ranch season with:
1 tsp Onion Powder
1 tsp Garlic Powder
1 tsp Paprika
1/2 tsp Chili Powder
1/2 tsp Salt
1/2 tsp Pepper
(1/4 tsp Cayenne Pepper, optional, if you like a little heat)
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