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.
Notes
I cut each potato into 8 wedges, for a total of 32 wedges from this recipe. If you cut the wedges thinner, you'll have a higher yield.