Take roasted potatoes up a notch with this easy recipe that uses Ranch Seasoning to add tangy, herb flavors. Learn how to make Oven-Roasted Ranch Potato Wedges at home, including tips for making the roasted potatoes extra crispy.
The weather is getting cooler and our oven is starting to crank out all sorts of roasted vegetables. Roasted potatoes are a classic and go with just about anything. We serve them alongside roasted chicken, pan-seared steaks (for a great version of steak frites), or even as a fun side for our favorite veggie burgers.
Ranch Potato Wedges Ingredients
- Russet or Yukon Gold Potatoes – Russet potatoes are a classic for roasting – they hold up well and get a crisp exterior while being tender on the inside. Yukon gold potatoes are also a good choice and give you even more creamy interiors to complement the crisp edges.
- Cooking Oil – Extra-Virgin Olive Oil, Grapeseed Oil, Avocado Oil, or Vegetable Oil will work. Avocado Oil is my current go-to for almost everything in the kitchen. It’s safe to use at high heat and contains all those good healthy fats of avocados.
- Ranch Seasoning – Check out this post for a great homemade version and for the reason that I prefer it over the store-bought variety. One packet of store-bought Ranch Seasoning will work just fine.
- Grated Parmesan Cheese – Totally not necessary, but so delicious that I just had to include it as an option.
How to Get Crispy Baked Potato Wedges
The best way to get crispy roasted potato wedges are:
- Don’t crowd the pan. Leave plenty of space between the potato wedges to allow them to brown. Use two pans if the potatoes look like they need more space.
- Use a wire rack over a sheet pan. Place an oven-safe wire rack over a sheet pan and bake the potato wedges on top of the rack. This allows air to circulate all around the potato wedges so that they get crisp on all sides. It also means that there’s no need to flip or stir the potatoes as they bake.
- Black Bean and Quinoa Veggie Burgers – Our favorite veggie burgers freeze well and practically beg to be served with these roasted potato wedges.
- Whole Roasted Cauliflower – Looking for a show-stopping plant-based meal? Serve the potato wedges with slices of this cauliflower beauty.
- Slow Cooker Rotisserie Chicken – Skip the potatoes cooked inside the slow cooker in this easy whole-roasted chicken recipe and serve these roasted potatoes on the side instead.
- Oven-Safe Wire Rack – Get a wire rack that is labeled as oven-safe and it can do double-duty in the kitchen. Use it to roast meat and vegetables on top of a sheet pan as in this recipe and use it for cooling cookies!
- Half Sheet Pan – Don’t crowd the potato wedges. Use two sheet pans if in doubt.
Oven Roasted Ranch Potato Wedges
- Oven-Safe Wire Rack
- Half Sheet Pan
- 2 lbs Potatoes, Russet or Yukon Gold
- 2 Tbsp Cooking Oil (I use extra-virgin olive oil, grapeseed oil, or avocado oil)
- 5 1/2 tsp Ranch Seasoning (see note)
- 1/2 cup grated Parmesan Cheese (optional)
- Preheat oven to 400°F.
- Place an oven-safe wire rack over a sheet pan. (Note: You can also bake the potatoes directly on the sheet pan, but baking them on a wire rack allows air to circulate and will keep them the most crisp as they bake.)
- Scrub the potatoes clean and dry them well. Slice each potato into about 10 to 12 wedges.
- Transfer potato wedges to a bowl and toss with oil. Add seasoning mix and cheese (if using). (Note: If you are using a homemade Ranch Seasoning that doesn’t already have salt added, add 1 tsp Salt and ¼ tsp Black Pepper.)
- Spread potatoes out on prepared wire rack / sheet pan.
- Bake for 25 to 30 minutes, until the potatoes are tender and cooked through. (Note: If you used a wire rack over the sheet pan to bake this, there is no need to turn the potatoes during baking. If using a sheet pan on its own, use a spatula to gently flip the potato wedges over about halfway through cooking.)
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Scene from a standard Saturday morning at our house. Kids in a couch fort and a baby contemplating walking (but not actually doing it).