Baked and roasted potatoes are one of my favourite side dishes. I prefer my potatoes super crispy with a soft interior. They are a great vessel to load up with delicious dips and spreads, and are a thing of magic when seasoned with our Ranch Mix.
I can easily eat a whole batch in one sitting.
What are your favourite dips for potatoes? Tell us in the comments!
Ranch Roasted Potato Wedges
▸ ▹ Vegan, gluten-free, soy-free, nut-free, refined sugar-free, one-pan
Yield: 2-3 servings
Prep Time: 5 min
Cook Time: 25-35 min
Total Time: 40 min
4 medium sized potatoes, washed
1 Tbsp PUL Ranch Mix
2 tsp (10 ml) vegetable oil
Pre-heat the oven to 200 C/390 F.
Cut the potatoes in half along the length, then cut into wedges about 1 cm of half inch thick (we like to keep the skin on for extra fibre!)
Spread the potatoes out in a single layer on a parchment lined baking sheet. Drizzle with the oil, and mix to coat. Sprinkle the Ranch Mix over the potatoes and toss to coat. Place the tray in the oven to roast.
Bake for 25-35 minutes, turning the potatoes halfway, until the potatoes are golden and crispy.
Remove from oven and enjoy!
Storage: store in an air-tight container in the fridge for up to 3 days.
Did You Try This Recipe?
Let us know how it went! Comment below and share a picture on Instagram with the hashtag #pickuplimes