Ranch Potato Wedges

Ranch Potato Wedges
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Calories 596 cals
Total Fat 37 g
Cholesterol 100 mg
Dietary Fiber 3 g
Sodium 1240 mg
Protein 11 g
Total Carbohydrate 48 g

Prep Time: 15 Minutes

Time to Table: 45 Minutes

Serves: 5


  • 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


Pre-heat the oven to 425 degrees. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder. Toss until the potatoes are evenly coated with the seasoning. 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. While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well. 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.


Average Rating:
4 out of 0 5
Pamela 02/16/2013

This was absolutely delicious, thanks for the recipe.

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