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Crispy ranch potato wedges with golden edges, fresh herbs, and a creamy herb dip.
Hannah Brooks

Crispy Ranch Potato Wedges

Russet wedges are soaked, dried, coated in ranch-style herbs and cornstarch, then roasted until crisp outside and fluffy inside with a quick yogurt dip.
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Prep Time 15 minutes
Cook Time 35 minutes
Resting or chilling 20 minutes
Total Time 1 hour 10 minutes
Servings: 6 side-dish servings
Course: Side Dish
Cuisine: American
Calories: 305
Ingredients Equipment Method Notes

Ingredients
  

Potato wedges
  • 2 pounds russet potatoes scrubbed and cut lengthwise into wedges
  • 2 tablespoons olive oil
  • 1 tablespoon cornstarch
  • 1 teaspoon dried parsley
  • 1/2 teaspoon dried dill
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
Herb dip
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons buttermilk
  • 1 tablespoon chopped fresh chives
  • 1 teaspoon lemon juice
  • 1/4 teaspoon dried dill
  • 1 pinch kosher salt

Equipment

  • Large bowl
  • colander
  • Clean kitchen towel
  • Rimmed baking sheet
  • Small bowl

Method
 

  1. 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.
  2. Drain the russet potatoes and pat them very dry with a clean kitchen towel so moisture does not steam the wedges.
  3. 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.
  4. Toss the dry russet potatoes with olive oil, then sprinkle with the seasoning mixture and toss until evenly coated.
  5. 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.
  6. 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.
  7. Serve the crispy ranch potato wedges hot with the cool herb dip.

Notes

Drying the soaked wedges thoroughly is essential for browning. Avoid crowding the pan; use two sheets if needed. Nutrition is estimated and includes the dip. Nutrition values are estimates.
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