Ranch Potato Wedges
Prep Time
15mins
Time to Table
45mins
Servings
5
Ingredients
- 5 Yukon gold potatoes, cut into wedges
- 1/4 cup canola oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon chili powder
- 2 cups Daisy Sour Cream
- 1 packet dry ranch dip mix
- 1/2 cup heavy cream
- 1/4 cup bacon bits
- 1/4 cup sliced green onions
Ingredients
- 5 Yukon gold potatoes, cut into wedges
- 1/4 cup canola oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon chili powder
- 2 cups Daisy Sour Cream
- 1 packet dry ranch dip mix
- 1/2 cup heavy cream
- 1/4 cup bacon bits
- 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.
- Calories:596
- Cholesterol:100
- Dietary Fiber:3
- Protein:11
- Sodium:1240
- Total Carbohydrate:48
- Total Fat:37
