Ranch Potato Wedges

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Prep Time

15mins

time to table icon

Time to Table

45mins

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Serves

5

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Ingredients

  • 5 Yukon gold potatoes, cut into wedges
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon chili powder
  • 2 cups Daisy Sour Cream
  • 1 packet dry ranch dip mix
  • 1/2 cup heavy cream
  • 1/4 cup bacon bits
  • 1/4 cup sliced green onions

Ingredients

  • 5 Yukon gold potatoes, cut into wedges
  • 1/4 cup canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoon chili powder
  • 2 cups Daisy Sour Cream
  • 1 packet dry ranch dip mix
  • 1/2 cup heavy cream
  • 1/4 cup bacon bits
  • 1/4 cup sliced green onions

Directions

  1. Pre-heat the oven to 425 degrees.
  2. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder. Toss until the potatoes are evenly coated with the seasoning.
  3. Spread the potatoes out on a sheet tray lined with parchment paper. Bake the potatoes for 25-30 minutes or until tender when pierced with a fork.
  4. While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well.
  5. Once the potatoes are done, transfer the wedges to a serving platter. Spoon the sour cream sauce over the potatoes. Top the wedges with bacon bits and green onions.
  • Calories:596
  • Cholesterol:100
  • Dietary Fiber:3
  • Protein:11
  • Sodium:1240
  • Total Carbohydrate:48
  • Total Fat:37

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