Comforting, hearty, and delicious, Potato Wedges can be eaten as a snack, side, breakfast, brunch, or appetizer. They are the perfect accompaniment to your favorite burgers and sandwiches and are great for party smorgasbords. Great for tailgating, parties, or a comfy evening in, you’ll devour these delicious wedges.

Unlike thinner fries, Potato Wedges are thicker, more satisfying and filling. With a golden crunch exterior and fluffy, creamy interior, they offer a great bite with a balance of textures. They can be baked or air-fried, making an indulgent treat without all the guilt. The seasoning options are endless from simple salt and pepper to garlic and herbs to your favorite spice blends. What goes better with potatoes than sour cream? The dipping options are endless. Our favorites are delicious and creamy Daisy Creamy Ranch Dip, and an easy, delicious dipper made with Daisy Sour Cream mixed with ketchup.

• Yukon Gold Potatoes (5 medium, cut into wedges): With creamy interior texture and buttery flavor, they are the perfect potato for oven frying and air frying for a crispy outside. Russet potatoes also work well for wedges and will crisp up nicely.
• Canola Oil (1/4 cup): Mild in flavor, it is used to create crispy, brown potato wedges without traditional frying.
• Salt (1 teaspoon): Table salt works great for this recipe. Kosher salt or finely ground “popcorn” salt may also be used. Your favorite seasoned salts would also make an excellent choice. Try experimenting with flavors for tasty twists.
• Black Pepper (1/2 teaspoon): The classic compliment to salt, it adds a slightly warm, floral flavor to the wedges.
• Chili Powder (2 teaspoons): Adds a hint of smoky heat to the wedges. The amount may be adjusted to less or more depending on your spice preference.
• Daisy Creamy Ranch Dip (2 cups): Rich, creamy, and delicious, it adds an herby, garlicy flavor and is the base of the dipping sauce.
• Heavy Cream (1/2 cup): Also called whipping cream, it combines with the creamy ranch dip to make the perfect dipping consistency.
• Bacon Bits (1/4 cup): Savory, salty, and full of smoky deliciousness, it adds textural contrast to the potatoes.
• Sliced Green Onions (1/4 cup): Adds a pop of color and adds a mild onion flavor.

• Avoid using waxy red potatoes as they contain too much moisture. Too much moisture will prevent the potatoes from crisping, making soggy, limp wedges.
• Vegetable oil may be used in place of canola oil. Grapeseed oil may also be used. Both have a mild, neutral flavor.
• Non-stick cooking spray may be used liberally instead of canola oil for a lighter option.
• Try experimenting with your favorite seasoning. The possibilities are endless.
• Be sure cook the bacon to crispy and dice into small pieces.
  • The easiest way to cook crisp bacon is to place on a baking sheet lined with foil in a single layer and place into a preheated 400°F oven. Bake for 15-20 minutes or until crispy. Store any leftovers in a zip-top bag in the refrigerator for future uses. To reheat, place individual slices on a paper towel on a microwave safe plate and microwave for 10 seconds per slice.
• Scallions or chives may be used in place of green onions.
• Try adding a sprinkle of finely grated salty cheese, such as parmesan, asiago, Manchego, or feta.
• The easiest way to cut the potatoes into wedges is by select similarly sized potatoes and cut into halves along the long side. Cut the halves into halves again by placing flat side down onto the cutting board and cutting at an angle towards the point. Each potato will yield 8 wedges.
• The key to extra crispy wedges? Soak the cut potato wedges in ice-cold water for 10-20 minutes to remove some of the starch. Make sure to completely dry the potatoes once removed from the water. Dry potatoes will yield crispier wedges.
• Wedges may be made in the air fryer instead of the oven. To air fry, reduce the amount of oil to 1 ½ tablespoons. Place in an air fryer basket in a single layer, preheated to 400° Air fry for 10 minutes, flip, and cook another 5 minutes.
• Leftovers may be stored in a zip-top bag for 3 days. They reheat well in the oven or air fryer (350°F for 10 minutes or until warm).
• They may also be frozen without the dipping sauce. Layer onto a baking sheet until frozen and then place in an airtight container. To enjoy. No need to thaw, just place frozen wedges onto a baking sheet and bake at 375°F for 15-20 minutes.
• No time for to make a dipping sauce? Try dipping the wedges into a mixture of Daisy Sour Cream and ketchup.

1. Preheat oven to 425°
2. In a large bowl, combine potatoes, oil, salt, pepper, and chili powder. Toss until evenly coated. Spread on a sheet tray lined with parchment paper or foil. Bake 25-30 minutes or until tender.
3. Meanwhile, mix creamy ranch dip and heavy cream together until combined.
4. Transfer wedges to a serving platter. Drizzle dipping sauce over wedges. Sprinkle with green onions and crumbled bacon.