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.
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!