These game day–worthy oven fries are crispy and packed with flavor. Buttermilk powder, which can be found in the baking section of the grocery store, is the secret to a do-it-yourself seasoning that flavors not just the oven-baked fries but the accompanying three dipping sauces.
| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 55 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 3/4 cup buttermilk powder
- 1 tablespoon dried parsley, crumbled
- 1 tablespoon dried chives, crumbled
- 1 1/2 teaspoons onion powder
- 1 1/2 teaspoons garlic powder
- Kosher salt and freshly ground black pepper
- Two 12- to 14-ounce russet potatoes, scrubbed and cut lengthwise into 1/2-inch wedges
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- One 16-ounce container sour cream
- 3 tablespoons minced fresh chives
- 3 tablespoons prepared BBQ sauce
- 2 to 3 dashes hot sauce
- 1/4 cup prepared giardiniera, minced
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
- Make the ranch seasoning: In a medium bowl, whisk the buttermilk powder with the dried parsley, dried chives, garlic and onion powders, 1 teaspoon salt and 1/2 teaspoon pepper.
- Bake the potato wedges: In a large bowl, toss the potatoes with the olive oil and season with salt and pepper. Add 1/4 cup plus 2 tablespoons of the ranch seasoning and toss well. Arrange the potato wedges on the prepared baking sheet.
- Bake for 40 to 45 minutes, until browned and crisp; flip the wedges halfway through baking.
- Make the dips: Meanwhile, in a medium bowl, whisk the sour cream with the remaining ranch powder, then divide this mixture evenly among 3 small bowls.
- Stir the chives and 1 teaspoon of water into one bowl of the ranch dip. Stir the BBQ sauce and hot sauce into the second bowl. Stir the giardiniera into the last bowl. Season each dip with salt and pepper.
- Serve the ranch potato wedges with the three dips.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 480 mg |
| Serving Size | 1 of 6 servings |
| Calories | 288 |
| Total Fat | 20 g |
| Saturated Fat | 10 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 5 g |
| Cholesterol | 41 mg |
| Sodium | 480 mg |