Nickel Allergy Friendly Dairy Free Crispy Ranch Potato Wedges

Total time55 min

Prep time15 min

Cook time40 min

Nickel Allergy Friendly Dairy Free Crispy Ranch Potato Wedges

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Ingredients

4 servings

2 lb russet potatoes (about 3 large), scrubbed
3 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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