Buffalo Potato Wedges with Creamy Ranch Dip
Buffalo Potato Wedges with Creamy Ranch Dip
Ingredients
For the Buffalo Potato Wedges
- 2 pounds Russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1/2 cup Buffalo wing sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Ranch Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons buttermilk
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, finely chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425
- 2
Wash the potatoes thoroughly. Cut each potato lengthwise into 8-10 wedges. Aim for uniform size to ensure even cooking.
⏱️ 5 min
- 3
In a large bowl, combine the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well until all wedges are evenly coated.
⏱️ 3 min
- 4
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them crisp up instead of steam.
⏱️ 2 min
- 5
Bake for 20 minutes, then flip the wedges and continue baking for another 10-15 minutes, or until they are golden brown and tender on the inside, and crispy on the outside.
⏱️ 35 min•🌡️ 425
- 6
While the wedges are baking, prepare the creamy ranch dip. In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, dried chives, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust seasonings as needed.
⏱️ 5 min
- 7
Once the potato wedges are cooked, remove them from the oven. Transfer the hot wedges back to the large bowl (the one used for seasoning). Pour the Buffalo wing sauce over the wedges and toss gently until they are fully coated.
⏱️ 3 min
- 8
Serve the Buffalo potato wedges immediately with the creamy ranch dip on the side. Garnish the dip with fresh parsley, if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Buffalo Potato Wedges with Creamy Ranch Dip
Ingredients
For the Buffalo Potato Wedges
- 2 pounds Russet potatoes, scrubbed clean
- 2 tablespoons olive oil
- 1/2 cup Buffalo wing sauce
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
For the Creamy Ranch Dip
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 2 tablespoons buttermilk
- 1/2 teaspoon dried dill
- 1/2 teaspoon dried chives
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper, freshly ground
- 1 tablespoon fresh parsley, finely chopped, for garnish (optional)
Instructions
- 1
Preheat your oven to 425°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 425 - 2
Wash the potatoes thoroughly. Cut each potato lengthwise into 8-10 wedges. Aim for uniform size to ensure even cooking.
⏱️ 5 min - 3
In a large bowl, combine the potato wedges with olive oil, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss well until all wedges are evenly coated.
⏱️ 3 min - 4
Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded. This helps them crisp up instead of steam.
⏱️ 2 min - 5
Bake for 20 minutes, then flip the wedges and continue baking for another 10-15 minutes, or until they are golden brown and tender on the inside, and crispy on the outside.
⏱️ 35 min•🌡️ 425 - 6
While the wedges are baking, prepare the creamy ranch dip. In a small bowl, whisk together the mayonnaise, sour cream, buttermilk, dried dill, dried chives, garlic powder, onion powder, salt, and black pepper until smooth. Taste and adjust seasonings as needed.
⏱️ 5 min - 7
Once the potato wedges are cooked, remove them from the oven. Transfer the hot wedges back to the large bowl (the one used for seasoning). Pour the Buffalo wing sauce over the wedges and toss gently until they are fully coated.
⏱️ 3 min - 8
Serve the Buffalo potato wedges immediately with the creamy ranch dip on the side. Garnish the dip with fresh parsley, if desired.
⏱️ 2 min