Delicious Potato Recipes Perfect for Potlucks and Parties

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Crispy Potato Wedges

Crispy on the outside and fluffy on the inside, these potato wedges with ranch dip are a guaranteed hit. These thick-cut wedges are seasoned to perfection, oven-baked for a guilt-free crunch, and paired with a homemade ranch dip that’s easy to whip up. Ideal for sharing, these wedges are a must-have for your next party or potluck!

Ingredients (for 6 servings):

For the Wedges:

• 4 large russet potatoes, scrubbed and cut into thick wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp smoked paprika
• ½ tsp onion powder
• ½ tsp dried oregano
• ½ tsp black pepper
• ½ tsp salt (or to taste)

For the Dip:

• ½ cup mayonnaise
• ½ cup sour cream
• 1 tbsp fresh parsley, finely chopped
• 1 tbsp fresh dill, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp salt
• ¼ tsp black pepper
• 1-2 tbsp buttermilk (to thin, as needed)

Instructions:

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
   Cut the potatoes into thick wedges and pat them dry with a paper towel to remove excess moisture.
2. In a large bowl, toss the potato wedges with olive oil, garlic powder, smoked paprika, onion powder, oregano, black pepper, and salt. Ensure each wedge is evenly coated.
3. Arrange the wedges in a single layer on the prepared baking sheet, skin-side down for maximum crispiness. Bake for 35-40 min., flipping halfway through, until golden and crispy.
4. While the wedges bake, combine mayonnaise, sour cream, parsley, dill, garlic powder, onion powder, salt, and black pepper in a small bowl. Stir well and thin with buttermilk, 1 tbsp at a time, until the desired consistency is reached. Cover and refrigerate until ready to serve.
5. Once the potato wedges are golden and crispy, remove them from the oven and let them cool slightly. Serve warm alongside the chilled ranch dip.