Eosinophilic Esophagitis Friendly Dairy Free Crispy Ranch Potato Wedges
Total time55 min
Prep time15 min
Cook time40 min
4.8(28)
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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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