These crispiest-EVER baked potato wedges only need FIVE ingredients and are so easy to throw together! They’re ridiculously good dipped in a spicy poblano avocado ranch dip.

So I’m a wee bit excited over here over how utterly ridiculous these potato wedges turned out, guys. Please take a long gaze at all that oven-baked CRISPINESS!!!

Baked potato wedges are officially hired as the official all-day Monday food every Monday. Let it be known.

These fries’ sidekick known as poblano.avocado.freaking.ranch.dip is also hired. The reason as to why is probably obvious? ♥♥

Honestly. Dip, eat, repeat is what I would really prefer to do all day with these fries.

The mastery behind the baked potato wedges themselves is seriously SO unbelievably simple it’s ridiculous.

THREE steps involved in making them the best dang way you’re ever gonna eat a potato: >>>

1. Soak the potatoes in water for an hour to pull out the extra starch to ensure extra crispiness.
2. Toss the soaked-and-dried potatoes in cornstarch, olive oil, onion powder, salt + pepper.
3. Roast them at a HIGH heat of 425F 25-30 minutes until they’re a deep golden brown and perfectly soft.

^^^ hey, perfection. ???

Even perfection can be made better and we’re doing that today by means of spicy, kickin’, and addictin’ poblano avocado ranch dip.

Aka, pretty much the only thing worthy of dipping such a ridiculously-good potato wedge in.

Again. >>> dip, eat, repeat for awhile.

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Crispy Baked Potato Wedges with Poblano Avocado Ranch Dip

These crispiest-EVER baked potato wedges only need FIVE ingredients and are so easy to throw together! They're ridiculously good dipped in a spicy poblano avocado ranch dip.

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Servings 8 servings

Ingredients

• 1-1/2 lbs russet potatoes quartered into wedges
• 2 tablespoons cornstarch
• 1/4 cup olive oil
• 1 teaspoon onion powder
• Salt and pepper to taste

Poblano Avocado Ranch Dip::

• 2 medium ripe avocados pitted
• 1 small poblano pepper cored and diced
• 1/4 cup sour cream
• 2 cloves garlic minced
• 1 tablespoon lime juice
• Salt and pepper to taste

Instructions

• Place potato wedges in a large bowl and cover with cold water. Soak 1 hour.
• Remove potatoes from water and pat dry with paper towels. In a large bowl, combine potatoes, cornstarch, olive oil, onion powder, and salt and pepper to taste.
• On a grease baking sheet, arrange wedges in a single layer. Roast at 425F 25 minutes or until potatoes are golden and tender. Cool slightly.
• Make the ranch dip: Combine all dip ingredients in a food processor and pulse until smooth. Season with salt and pepper to taste.
• Serve potato wedges warm with ranch dip and enjoy!

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