Dilly ranch baked potato wedges are easy, super crispy, and perfect as a side dish with any meal. Potatoes cut into wedges, seasoned with ranch and dill, and then baked until crisp.
My brother told me recently that I have to start making my own fries.
I agree that homemade fried French fries are far superior to any fast food chain.
It also goes without stating that you can control and know more about your food when you make it at home.
Regardless, staring into a deep pot of hot, bubbling oil is not how I want to spend my dinner prep.
Anybody else?
These baked potato wedges and maybe on the rare occasion I bust out beer battered fries are the most I will do.
It’s the oil splatters all over my stove and kitchen that turn me off.
These baked potato wedges are super crispy and really easy to make at home.
The secret to dilly ranch baked potato wedges is that glorious Hidden Valley Ranch dip packet.
I also love this homemade ranch seasoning if you don’t want to mess with store bought.
I could live off that mix with sour cream and a plate of veggies.
We all know that Jack could also literally drink Ranch dip if he was allowed.
Cut the potatoes into 8 wedges, length-wise.
Soak them in hot, hot water while the oven preheats. This helps make them super crispy in the end.
You can skip this step if in a time crunch.
Pat them dry and transfer to a parchment lined baking sheet.
Season the wedges with olive oil, salt, pepper, ranch mix, and some fresh dill.
The potato wedges get baked for about 30-35 minutes. Flip halfway through.
Toss with more salt and dill.
These are perfection.
Dill is the closest I can get Mike and Jack to even fathoming a pickle or anything pickle reminiscent.
I will work my way up to homemade shoestring fries, promise.
For now I am totally happy to even eat cold leftovers of these dilly ranch baked potato wedges.
Dip them in ranch mixed with more dill, ketchup, or Magnifisauce from Trader Joe’s.
Enjoy!
Dilly Ranch Baked Potato Wedges
Crispy, baked potato wedges seasoned with ranch dip mix, fresh dill, salt, and pepper.
Ingredients
- 4 large Russet potatoes
- 3 tbsp extra-virgin olive oil
- 1/2 tsp salt, divided
- 1/4 tsp black pepper
- 1 heaping tbsp Ranch Seasoning Dip Mix
- 2 tbsp fresh chopped dill
Instructions
- Preheat the oven to 400 degrees F. Line a large baking sheet with parchment paper.
- Wash the potatoes under cool running water before cutting. Cut each potato length-wise into 8 similarly sized wedges. Add the wedges to a large bowl and soak in hot, hot tap water while the oven preheats.
- When the oven is heated, remove the wedges from the water. Add them to a clean dishtowel and pat dry. Transfer to prepared sheet.
- Top the wedges with olive oil, ranch mix, half the salt, half the dill, and the black pepper. Use your hands to toss the wedges together until they are all evenly coated. Arrange them in one even layer with one cut side down.
- Bake the wedges for 15 minutes. Flip and bake for 15-20 more minutes until golden and crisp.
- When the wedges are hot out of the oven, add more dill and remaining salt. Give them a toss and then serve.
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