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
Cuisine: American
Keyword: easy recipe, easy roasted vegetables, easy side dish, easy vegetable side, potatoes, sheet pan recipe, side dish
Servings: 4 people
Author: Jess Smith via Inquiring Chef
Cost: $4.27
Oven-Safe Wire Rack
Half Sheet Pan
- 2 pounds Potatoes, Russet or Yukon Gold
- 2 Tablespoons Cooking Oil (I use extra-virgin olive oil, grapeseed oil, or avocado oil)
- 5 1/2 teaspoons 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.)
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