Spicy Potato Wedges with Ranch
Get ready to elevate your snack game with these irresistible Spicy Potato Wedges with Ranch! Perfectly seasoned with a bold blend of paprika, garlic powder, chili powder, and a touch of cayenne for a fiery kick, these oven-baked Russet potato wedges strike the ideal balance of crispy and tender. For a finishing touch, an optional sprinkle of Parmesan cheese adds a savory bite. Paired with a creamy homemade ranch dressing made with fresh herbs like dill, parsley, and chives, plus a dash of zesty lemon juice, this recipe is a flavor-packed duo that’s perfect for game days, casual dinners, or anytime snack cravings strike. Quick to prepare and guaranteed to impress, these wedges will have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Chili powder
- 0.5 teaspoon Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Parmesan cheese (optional)
- 0.5 cup Mayonnaise
- 0.5 cup Sour cream
- 2 tablespoons Buttermilk
- 1 tablespoon Fresh dill (chopped)
- 1 tablespoon Fresh parsley (chopped)
- 1 tablespoon Fresh chives (chopped)
- 1 clove Garlic (minced)
- 1 teaspoon Lemon juice
- 0.25 teaspoon Salt (for ranch dressing)
- 0.25 teaspoon Black pepper (for ranch dressing)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Wash the potatoes thoroughly, leaving the skin on, and cut each potato into 8 wedges.
In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, chili powder, cayenne pepper, salt, and black pepper. Mix well to form a seasoning oil.
Add the potato wedges to the bowl and toss until they are evenly coated with the seasoning mixture.
Arrange the potato wedges on the prepared baking sheet in a single layer, ensuring they do not overlap.
Bake in the preheated oven for 30-35 minutes, flipping them halfway through, until golden brown and crisp.
If desired, sprinkle Parmesan cheese over the wedges for an extra salty, savory kick during the last 5 minutes of baking.
While the potatoes are baking, prepare the ranch dressing. In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth.
Add the fresh dill, parsley, chives, minced garlic, lemon juice, salt, and black pepper to the bowl. Stir to combine.
Taste the ranch dressing and adjust seasoning if necessary. Chill in the refrigerator until ready to serve.
Once the potato wedges are golden and crispy, remove them from the oven and let them cool for 5 minutes.
Serve the spicy potato wedges warm with the chilled ranch dressing on the side for dipping.
Nutrition Facts
Calories |
2751 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.7 g | 200% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 187 mg | 62% | |
| Sodium | 3657 mg | 159% | |
| Total Carbohydrate | 308.6 g | 112% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 23.9 g | ||
| Protein | 45.2 g | 90% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 538 mg | 41% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 7026 mg | 149% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
