Parmesan Ranch Potato Wedges

Have I told you guys that I like potatoes? Like, a lot?

I’m gonna take an educated guess and say you do to.  I don’t know about you, but I grew up eating mashed potatoes by the bucketful. My grandma G. was to blame for this. She honed in on my favorite foods, ashed potatoes being #1 on the list, and loved to stuff me full of all of them. I happily obliged. My other grandmother would count my ribs and tell me I was too skinny. She let me go to town on some sherbet punch and Andes mints. I guess I have them both to thank for my thickening body frame and love for food. Particularly potatoes of just about any variety and form.  But wedges though. Wedges are so perfectly puffy and warm and require so little. A few quick slices with a large knife, a few tosses, bake, done. Why is the first time I made these just recently? Wait, I know. Because I have always bought these suckers by the bag in the frozen aisle not really processing how easy it would be to just make them myself. A 10lb bag of potatoes costs under $5 around here and Lord knows I WILL use all 10lbs, so why not step out of my comfort zone of running all 10lbs into mash, and try some wedges? Live a little, Angela.  So here we are with crispy, perfectly seasoned, parmesan ranch wedges dipped in ranch of course for extra ranchness.


Recipe makes 4 large servings
1 serving = 6 weight watchers points+
= 8 weight watchers smart points

Prep Time :  Minutes, Cook Time:  Minutes, Difficulty Level : Easy


  • 2 lbs potatoes  (I used russet)
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tbsp olive oil
  • 1 pkg Hidden Valley Ranch Greek Yogurt Dressing Mix
  • 1/4 cup grated parmesan


Cut the potatoes into wedges. Sprinkle sugar & salt over them & then cover with cold water & let sit for 15 minutes. This makes them extra crunchy.

Drain the potatoes & return to the bowl. Drizzle olive oil over potatoes & stir to coat.

Sprinkle ranch mix over potatoes & stir to coat. Pour onto a baking sheet that has been sprayed with non stick cooking spray.

Sprinkle with parmesan cheese.

Bake in a preheated 425 degree oven for 30-45 minutes stirring every 15 minutes.

Serve with ketchup or enjoy on their own…. they may even be good dipped in ranch dressing!

You May Like:  Chili Cornbread Bake