Ingredients
Scale
- 4 large russet potatoes, scrubbed clean
- 1/4 cup olive oil
- 1 packet (1 ounce) ranch seasoning mix
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- Chopped fresh parsley, for garnish (optional)
Instructions
- Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper for easy cleanup.
- Cut each potato into wedges by first halving them lengthwise, then cutting each half into thirds or quarters, depending on the size of your potatoes.
- In a large bowl, combine the olive oil, ranch seasoning mix, garlic powder, paprika, salt, and black pepper. Stir until well blended.
- Add the potato wedges to the bowl and toss them until they are evenly coated with the seasoning mixture. This is where the magic happens!
- Arrange the wedges in a single layer on the prepared baking sheet, ensuring they don’t overlap. This helps them crisp up nicely.
- Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through, until they are golden brown and crispy. My dad always said patience was the secret ingredient, and it’s worth the wait!
- Once baked, sprinkle the potato wedges with fresh parsley if desired, and serve hot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Crispy Ranch Potato Wedges, recipe, cooking, food
