Ranch Potato Wedges
Prep Time:
15 Minutes
Total Time:
45 Minutes
Serves:
5
Ingredients
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5 Yukon gold potatoes, cut into wedges
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1/4 cup canola oil
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1 teaspoon salt
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1/2 teaspoon black pepper
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2 teaspoon chili powder
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2 cups Daisy Brand Sour Cream
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1 packet dry ranch dip mix
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1/2 cup heavy cream
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1/4 cup bacon bits
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1/4 cup sliced green onions
Directions
Pre-heat the oven to 425 degrees. In a large bowl, combine the potatoes, oil, salt, pepper and chili powder. Toss until the potatoes are evenly coated with the seasoning. Spread the potatoes out on a sheet tray lined with parchment paper. Bake the potatoes for 25-30 minutes or until tender when pierced with a fork. While the potatoes are cooking, mix the sour cream, the dip mix and the heavy cream in a medium bowl; combine well. Once the potatoes are done, transfer the wedges to a serving platter. Spoon the sour cream sauce over the potatoes. Top the wedges with bacon bits and green onions.