Intro
These crispy ranch potato wedges have browned edges, fluffy centers, and a savory mix of dill, parsley, garlic, and onion. A short cold-water soak and a light cornstarch coating help the russet potatoes roast instead of steam. A quick yogurt and chive dip makes them easy to serve as a side or snack.
Why You’ll Love This Recipe
- The seasoning is mixed from pantry spices, so the wedges do not need a seasoning packet.
- A cold-water soak removes surface starch before the potatoes go into the oven.
- The cool herb dip comes together while the wedges roast.
Crispy Ranch Potato Wedges
Ingredients
Equipment
Method
- Place the cut russet potatoes in a bowl of cold water and soak for 20 minutes. Heat the oven to 425°F and line a rimmed baking sheet with parchment.
- Drain the russet potatoes and pat them very dry with a clean kitchen towel so moisture does not steam the wedges.
- Stir the cornstarch, dried parsley, 1/2 teaspoon dried dill, garlic powder, onion powder, paprika, kosher salt, and black pepper together in a small bowl.
- Toss the dry russet potatoes with olive oil, then sprinkle with the seasoning mixture and toss until evenly coated.
- Arrange the wedges in one layer with a cut side down. Bake for 30 to 35 minutes, turning once after 20 minutes, until golden and tender inside.
- While the wedges bake, stir the Greek yogurt, buttermilk, chives, lemon juice, remaining 1/4 teaspoon dried dill, and a pinch of salt. Chill until serving.
- Serve the crispy ranch potato wedges hot with the cool herb dip.
Notes
Tips for Crispy Ranch Potato Wedges
Cut the russet potatoes into wedges that are close in size so they cook at the same rate. After soaking, dry them thoroughly before adding the oil and seasoning.
Cornstarch helps create a thin crisp coating. Use just enough to coat the wedges lightly, and spread them out so hot air can reach each side.
Common Mistakes to Avoid
- Wet potatoes can soften instead of brown. Pat every wedge dry after the soak.
- Crowding the pan traps steam. Leave a little space between wedges or use a second baking sheet.
- Adding the dip to hot potatoes makes it runny. Keep it chilled until serving.
Variations
For more heat, add a pinch of cayenne to the seasoning. Swap the chives for finely sliced green onion, or use sour cream in place of Greek yogurt. Keep the same amount of buttermilk and adjust it a little at a time until the dip is spoonable.
What to Serve With It
Serve these with burgers, sandwiches, or a simple grain bowl. For another potato side, see roasted sweet potatoes or twice-baked potatoes. Browse the Recipe Index for more side-dish ideas.
Storage
Store leftover wedges and dip separately in covered containers in the refrigerator. Use within 3 to 4 days. The wedges soften as they chill, but reheating in the oven restores some crispness. FoodSafety.gov lists 3 to 4 days for refrigerated cooked leftovers: cold food storage guidance.
Reheating
Reheat the wedges on a baking sheet at 400°F for 8 to 12 minutes, turning once, until hot and crisp at the edges. Avoid reheating the dip; stir it and serve cold.
Make Ahead
Cut the potatoes and keep them covered in cold water in the refrigerator for up to 8 hours. Before roasting, drain and dry them very well. Mix the seasoning and dip ahead, then keep the dip refrigerated until serving.
FAQs
Should I peel the potatoes for wedges?
No. The skin helps the wedges hold their shape and adds texture. Scrub the potatoes well and leave the skin on.
Why soak potato wedges before baking?
The soak rinses away some surface starch. Drying the wedges afterward helps them brown instead of steam.
How do I know when potato wedges are done?
The edges should be golden and crisp, and a fork should slide through the thickest part without resistance.
