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    Home > Recipes > Side Dishes

    Oven-Roasted Ranch Potato Wedges

    Published: Sep 24, 2019 · Modified: Oct 7, 2022 · by Jess Smith · Jump to Recipe · 3 Comments · This post may contain affiliate links.

    Oven Roasted Ranch Potato Wedges
    Oven Roasted Ranch Potato Wedges
    Oven Roasted Ranch Potato Wedges on a white plate with ketchup
    Oven Roasted Ranch Potato Wedges on a wire rack
    Potato Wedges on a wire rack
    Oven Roasted Ranch Potato Wedges

    Oven Roasted Ranch Potato Wedges on a white plate with ketchup

    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. Looking for a more of a breakfast time potato? Try my easy, always crispy home fries recipe.

    Oven Roasted Ranch Potato Wedges on a sheet pan

    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.

    Ranch Seasoning in a small white ramekin

    tossing Potato Wedges with ranch seasoning

    How to Get Crispy Baked Potato Wedges

    The best way to get crispy roasted potato wedges are:

    1. 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. 
    2. 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.

    Ranch Potato Wedges on a wire rack

    Serving Suggestions

    • 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. 

    Favorite Tools

    • 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. 

    📖 Recipe

    Oven Roasted Ranch Potato Wedges on a white plate with ketchup
    Print Recipe
    4.23 from 9 votes

    Oven Roasted Ranch Potato Wedges

    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.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Course: Side Dish {Vegan}
    Cuisine: American
    Keyword: easy side dish
    Servings: 4 people
    Calories: 193kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $4.27

    Equipment

    • Oven-Safe Wire Rack
    • Half Sheet Pan

    Ingredients

    • 2 lbs Potatoes, Russet or Yukon Gold
    • 2 tablespoon Cooking Oil (I use extra-virgin olive oil, grapeseed oil, or avocado oil)
    • 5 ½ teaspoon Ranch Seasoning (see note)
    • ½ cup grated Parmesan Cheese (optional)

    Instructions

    • 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 teaspoon Salt and ¼ teaspoon 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.)

    Notes

    This is one standard packet of store-bought Ranch Seasoning or one batch of this homemade recipe.

    Nutrition

    Serving: 10wedges | Calories: 193kcal | Carbohydrates: 28g | Protein: 6g | Fat: 7g | Saturated Fat: 1g | Sodium: 23mg | Potassium: 937mg | Fiber: 6g | Vitamin C: 26mg | Calcium: 68mg | Iron: 7mg

    Scene from a standard Saturday morning at our house. Kids in a couch fort and a baby contemplating walking (but not actually doing it).

    Related

    « Ranch Seasoning
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    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Laura Oswald

      September 30, 2019 at 3:37 pm

      5 stars
      Hands down the best wedges I've ever made. Take 5 stars!

      Reply
      • Jess

        October 01, 2019 at 8:11 am

        Awesome - so glad you liked them Laura!!

        Reply
    2. haley

      October 05, 2019 at 8:29 am

      5 stars
      i like each and every dish of potato. and this is also too much tasty and when i made this everyone asking for this grateful recipe.
      thanks friend to share this grateful and wonderful recipe.

      Reply

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