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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


  • 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


  • 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!