Low Sodium Dairy Free Crispy Ranch Potato Wedges

Total time55 min

Prep time15 min

Cook time40 min

Low Sodium Dairy Free Crispy Ranch Potato Wedges

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Ingredients

4 servings

2 lb russet potatoes (about 3 large), scrubbed
Fresh Russet Potato Speedy Spuds Potato - Each Prince Edward Island Potato Country Yellow Gold Pommes De Terre Potatoes
Green Giant Carbsmart Yellow Idaho Potatoes - 3 Lb
See all
3 tbsp olive oil

Ranch Spice Blend

1 tsp garlic powder
1 tsp onion powder
1 tsp dried dill
1 tsp dried parsley
½ tsp smoked paprika
½ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper
¼ tsp cayenne pepper (optional)

For serving

2 tbsp fresh chives, thinly sliced (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Set a wire rack inside a large baking sheet.
2
Cut each potato in half lengthwise, then cut each half into 3–4 wedges of roughly equal thickness (about 3/4 inch at the skin side). Aim for uniform size so they cook evenly.

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