Vegan Crispy Chili Potato Wedges with Green Ranch
Rustic baked potato wedges seasoned with chili powder and kosher salt, roasted until golden and tender. Serve with creamy green-tinted ranch dip for a simple, crowd-pleasing side or appetizer. The chili powder adds warmth and mild heat while the vibrant ranch dip provides cool contrast. Perfect for casual gatherings, game day, or weeknight dinners.
Ingredients
- 2 pounds baking potatoes, cut into 3x1/2-inch wedges
- 2 tablespoons olive oil
- 1 teaspoon chili powder, McCormick
- 1 teaspoon kosher salt
- 1 cup ranch dressingGreek yogurt-based ranch mix1:1dairy-freelighteradds dairy
increase flavor with fresh dill and garlic powder
Full guide → - ¼ teaspoon green food color, McCormickfresh spinach puree2 tablespoonsnaturalwhole-food
blend into dressing for mild spinach flavor
Instructions
- 1
Preheat oven to 450°F.
- 2
Cut potatoes into 3x1/2-inch wedges and place in large bowl.
- 3
Add olive oil and toss to coat well.
- 4
Mix chili powder and kosher salt in small bowl.
- 5
Sprinkle seasoning mixture over potatoes and toss to coat evenly.
- 6
Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan.
- 7
Bake 30 minutes or until tender and golden brown.
- 8
While potatoes bake, mix ranch dressing and green food color in medium bowl until well blended.
- 9
Serve potatoes with dip.
Tips
For extra crispy wedges, toss potatoes halfway through baking and increase heat to broil for final 2-3 minutes.
Make dip ahead: green ranch can be mixed and refrigerated up to 2 days prior to serving.
Don't crowd the pan; single layer ensures even browning and crispiness.
Good to Know
Cooked potatoes refrigerate up to 3 days in airtight container. Reheat in 350°F oven for 10-12 minutes. Dip keeps refrigerated 4-5 days.
Prepare dip up to 2 days ahead. Cut potatoes and season up to 4 hours prior; store covered at room temperature.
Serve potatoes warm straight from oven with dip alongside. Ideal for casual entertaining, appetizer platters, or family dinners.
Common Mistakes
Crowding pan causes steaming instead of crisping; use single layer.
Uneven seasoning results from insufficient tossing; coat thoroughly before baking.
Over-mixing dip can thin it out; blend until color is uniform but dressing remains creamy.
Substitutions
Dairy-Free Swaps
increase flavor with fresh dill and garlic powder
Full guide →General Alternatives
blend into dressing for mild spinach flavor
FAQ
Can I prepare the potatoes ahead of time?
Cut and season potatoes up to 4 hours prior to baking; store covered at room temperature. Do not refrigerate cut potatoes as they discolor. Bake when ready to serve for best texture.
What if I don't have green food color?
Omit food color entirely for classic ranch, or puree 2 tablespoons fresh spinach into dressing for natural green color and subtle flavor. Strain through fine sieve if desired.
Can I freeze these potatoes?
Freeze baked potatoes up to 2 months in freezer bag. Reheat frozen wedges at 350°F for 15-18 minutes until heated through. Texture softens slightly after freezing; best used in casseroles or reheated for casual meals.