Dairy Free Crispy Ranch Potato Wedges
These golden, herb-coated wedges deliver everything you love about classic ranch flavor without a drop of dairy in sight. The secret is a homemade spice blend — garlic powder, onion powder, dried dill, parsley, and smoked paprika — that mimics that tangy, herby ranch punch using nothing but pantry staples. Roasting them on a wire rack at 425°F lets hot air circulate all the way around each wedge, so you get genuinely crispy edges and a fluffy interior instead of the soggy results a flat pan can produce. Traditional ranch seasoning packets and dips are notorious for sneaking in buttermilk or other dairy derivatives, so building your own blend from scratch means you stay in complete control of what goes on the plate. A pinch of optional cayenne adds a subtle kick if you want it, and a scatter of fresh chives right before serving makes the whole platter look like it came out of a restaurant kitchen. This recipe serves four and comes together with minimal prep — just scrub, slice, toss, and roast. Whether you're feeding a crowd or just treating yourself, these wedges disappear fast.
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Learn more →Ingredients
4 servings
- 2 lb russet potatoes (about 3 large), scrubbed
- 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
- 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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