Garlic Ranch Potato Wedges taste amazing and are easy to pair with almost any meal. Plus, they are a great alternative to french fries!
I think if I had to choose one food to eat for the rest of my life it would definitely be potatoes. Potatoes are such a versatile vegetable! One of my favorite potato creations is these Garlic Ranch Potato Wedges. These thick wedges are so easy to make and everyone in my family loves them! As an added bonus they go great with most of my go-to chicken recipes for when meal planning didn’t exactly pan out.
Potato wedges of course need to be the perfect amount of crispy on the outside and fluffy on the inside. I am happy to report that this recipe passes the homemade potato wedge quality test. The garlic butter serves as extra credit for an already A+ recipe. Trust me, anyone at the dinner table is going to love these!
GARLIC RANCH POTATO WEDGE INGREDIENTS
Russet Potatoes- I used Russet potatoes because that’s what I had on hand. This recipe also works great with Yukon Gold or even red potatoes. As a general rule, waxy potatoes with thin skin work the best when making wedges.
Ranch Seasoning- My go-to for this recipe is actually Hidden Valley Original Ranch Salad Dressing and Seasoning Mix. I have never had any issues finding it in stock at any grocery store and I just love the flavor of Hidden Valley Ranch Potato Wedges.
HOW TO MAKE RANCH POTATO WEDGES
The hardest part about this recipe is waiting for the wedges to cool enough before you can take a bite!
STEP ONE: Preheat your oven to 375 degrees F. Then scrub the potatoes and cut them into wedges. Place the wedges into a large bowl and drizzle olive oil over the top.
STEP TWO: Add the ranch seasoning to the bowl and toss the wedges to coat. Make sure every wedge is evenly coated.
STEP THREE: Place the potato wedges onto a rimmed baking sheet, skin side down. Bake the wedges for 25 minutes or until they are tender.
STEP FOUR: While the wedges bake, melt the butter and add the minced garlic. Once the potatoes are ready, remove them from the oven and brush them with garlic butter. Serve warm.
HOW DO YOU KEEP RANCH POTATO WEDGES FROM GETTING SOGGY?
If you really want crispy wedges then you will need to work in a little bit of extra prep time. Once you cut the potatoes into wedges, submerge them in a bowl of ice water. Keep the potatoes in the bowl for about 20-30 minutes. This will remove some of the potatoes’ starch which can cause them to stick to the pan. Once you remove the wedges, make sure they are completely dry before moving on to the coating steps.
WHY ARE POTATO WEDGES BETTER THAN CHIPS?
Simply put, I love the thickness and texture of potato wedges. As a potato lover, I think that more potato is always better. I also love how I can eat more potato and feel less guilt because these beauties are oven baked and not fried like most chips are. Of course you can also make fries healthier, like oven baked fries or air fryer fries, but I’ll still pick potato wedges any day of the week. Especially Garlic Ranch Potato Wedges!
TRY THESE OTHER POTATO SIDE DISH RECIPES
- Bacon Jalapeno Popper Twice Baked Potatoes
- Mini Twice Baked Potato Casserole
- Cheesy Bacon Oven Potatoes
- Crock Pot Baked Potatoes
- Sweet Potato Wedges
*This post originally posted on 02/24/2016.
Ingredients
- 4 large Russet potatoes
- 1 tablespoon olive oil
- 2 tablespoons ranch dressing mix (1 packet)
- 2 tablespoons butter
- 2 cloves garlic peeled and minced
Instructions
- Preheat your oven to 375 degrees F.
- Scrub the potatoes and then slice them into wedges.
- Put potato wedges into a large bowl and drizzle olive oil over top. Add the ranch seasoning and toss to coat, ensuring all potatoes have an even coating.
- Place the potatoes onto a rimmed baking sheet, skin side down. Bake for 25 minutes or until fork-tender.
- Meanwhile, melt butter and add in the minced garlic. Stir together.
- As soon as potatoes come out of the oven brush them with the garlic butter and serve warm.
Denise says
Cool! It seems to delicious! But I’m so allergic to olive oil. Can I change into the other type of oil?
Julie @Real Housemoms says
Hi Densie! Any netural flavored oil would work fine. 🙂
J. Brooks says
Hi Christina, thanks for sharing such a great recipe, I’ll give it a try for sure. I’ve bookmarked your blog and will visit it again in the future. Cheers.
Vasily says
Cool!
Elena@Cookwarelab says
Looks delicious! I will try one. Thanks for sharing.
Aubrey Cota says
You won’t be disappointed!!
peter says
It’s is very amazing. And it’s sounded also good that potatos were made in olive oil and after baking sweet topping of melted butter and minced garlic sauce. I am lovin’ it because it is very energetic and tasty