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★ Why You'll Love this Recipe ★
Calling All Ranch Lovers
Do you love potatoes? How about ranch? Yeah, thought so. You're going to love these baked Parmesan ranch potato wedges! Like, a lot.
These ranch-licious potato wedges are crispy, perfectly seasoned, and come with a side ranch dressing because there's no such thing as too much ranch.
Simple Recipe
Plus, all you need is 5 ingredients to make this recipe!
Why Potatoes are Awesome
1.) They're cheap. 2.) They're delicious. 3.) They're so versatile!
I grew up eating mashed potatoes by the bowlful, thanks to one grandma who made them often and another who spoiled me with sherbet punch and Andes mints. I guess I have them both to thank for my love of homemade food—especially potatoes in any form.
Oven Bake or Air Fry
Crispy, cheesy, and full of tangy ranch flavor, these Parmesan Ranch potatoes are an easy side dish that can be oven-baked or air-fried to golden perfection.
★ Ingredients You'll Need ★
You'll need just 5 ingredients to make these Parmesan ranch potato wedges.
Here's a look at everything:
- Potatoes. Russet potatoes are high in starch and low in moisture which makes them perfect for achieving a crispy outside and fluffy inside.
- Ranch seasoning. 1 packet dry seasoning blend.
- Olive oil. Grape seed or any cooking oil you prefer can be used.
- Sea salt.
- Parmesan cheese. I like shredded but you can also use grated.
If you'd like to add a green garnish, sprinkle with dried or fresh parsley right before serving.
★ How to Make this Recipe ★
The process is for making baked potato wedges is pretty simple. Here's a look at the steps.
- Wash and cut potatoes into wedges.
- Toss in oil.
- Sprinkle with dry ranch seasoning.
- Arrange on a baking sheet fitted with a wire baking rack and bake.
- Sprinkle with Parmesan cheese.
- Serve with ranch dressing.
★ Tips & FAQs ★
It's pretty simple to cut them into wedge. Wash them first to remove dirt then you can cut them using a potato slicer, a vegetable wedger, or a larger knife.
Using a wire rack when baking potato wedges lets hot air circulate all around them, so they cook evenly and get crispy on all sides—no flipping needed. It also keeps them from sitting in steam, which can make them soggy.
Soaking potatoes before baking helps remove excess starch, which keeps them from sticking and allows them to crisp up better in the oven. It also helps the insides stay light and fluffy.
Slice the wedges to be the same size. Keeping your wedges the same size ensures that they all cook the same amount. If you have some small wedges and some large, then the small ones may become overcooked, or the larger ones may be undercooked and still stiff.
Yes! Coating raw potato wedges in oil before baking helps them crisp up, adds flavor, and gives them that golden-brown color. The oil also helps any seasonings stick better.
Parboiling potato wedges before baking isn’t required, but it can make them extra crispy with soft, fluffy insides. A quick 5–7 minute boil partially cooks the potatoes so they roast faster and more evenly in the oven.
Yes! Same recipe. Just use sweet potatoes. Really good!
Up to you. My grandma used to always tell me the skin was the best part because that's where all the vitamins are. The skin can also add flavor. If you're using sweet potatoes, you may want to peel the skin off only because it's a bit more chewy and doesn't crisp as well as regular potatoes.
Wedges are so perfectly puffy and warm and require so little effort. A few quick slices with a large knife, a few tosses, bake, done.
Russet potatoes are best for baked wedges because their high starch and low moisture content make them crispy outside and fluffy inside. Yukon Gold potatoes also work well, giving you a creamier inside and a naturally buttery flavor. Red potatoes and fingerling potatoes can work too, though they’ll be creamier and less crispy than russets or Yukon Golds.
★ More Potato Recipes ★
Love potatoes? Browse all my easy potato recipes.
This recipe for baked Parmesan ranch potato wedges was featured on South Your Mouth!
Parmesan Ranch Potato Wedges
Equipment
Ingredients
- 4 large potatoes
- 1 oz dry ranch seasoning 1 packet (2 tbsp)
- ¼ cup olive oil
- sea salt to taste
- ¼ cup shredded Parmesan cheese
Dipping Sauce
- ½ cup ranch dressing or ketchup
Optional Garnish
- fresh parsley
Mighty Mrs. is a #WalmartPartner.
Instructions
- Wash potatoes then cut into uniformly sized wedges. (You should get 6-8 wedges per potato).
- Coat potatoes in oil. In a large bowl, toss potatoes in oil until thoroughly coated.
- Sprinkle potato wedges with dry ranch seasoning plus added salt. Toss to coat evenly.
- Layer an oven-safe wire rack on top of a baking sheet and spread out potato wedges evenly, skin side down. Try not to overlap them.
- Bake at 400˚F for 35-45 minutes or until golden brown and softened. (Cook time will vary depending on the size of your wedges.) Remove from oven when done.
- Top with shredded or grated Parmesan cheese while still hot.
- Serve with ranch dressing, ketchup or aioli sauce to dip.
Video
Notes
- Pre-cook potatoes if desired - not required. (See notes in the Tips & FAQs section above for pre-cooking.)
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