Baked is always better than fried, and these oven potatoes are the perfect example of that! Super simple and accompanied with a creamy and delicious homemade ranch dressing is the ideal way to get your potato fix, without all the grease of frying. The key to the crispy on the outside and soft and delicious on the inside style wedge is thick cut wedges and equal cooking on each side.
Cut each potato in half lengthwise then cut each half in quarters; to have a total of 8 wedges from each potato. Create thick wedges so that they don’t burn or dry out in the oven. If the potatoes aren’t large enough, cut each potato half into 3 wedges, making a total of 6 wedges from each potato.
Place the wedges on a non stick baking tray with the olive oil, garlic powder, paprika and salt and pepper.
With your hands, toss all the ingredients together making sure that all the wedges are coated with the oil and spice mix.
Arrange the wedges in a single layer on the baking tray, being sure not to crowd the pan).
Bake the wedges for 20 -25 minutes or until lightly browned and crispy (from the bottom side), then turn them to the other side and continue baking for about 10-15 minutes until they are lightly browned and crispy from the other side as well.
Meanwhile prepare the dressing by whisking all the dressing ingredients together in a bowl until blended. Store in the fridge up to 5 days.
Serve the wedges immediately, drizzled with ranch dressing and sprinkled with green onions for added flavor.
Kitchen Keys, started by Sara El Refaie, is a food blog to help you serve delicious, comforting food for your family, while also guiding you around the kitchen. Because they understanding your busy lifestyle, Kitchen Keys provides you with tested tips and tricks to save you time and effort, and to bring joy back into the kitchen. Find more from Kitchen Keys at https://kitchenkeys.net/