BAKED POTATO WEDGES WITH LIGHT RANCH DRESSING

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If you have been following my blog recently, you would notice a slight shift in my cooking approach. It’s not that I am going healthy as you will never find words like “gluten free” & “vegan” on my blog but I am trying to find lighter versions of the food I love!

This doesn’t mean that you won’t find chocolate-y & creamy recipes here but I started to believe that a “balance” is always required to maintain a healthy diet & a decent jeans size :)

I grew up eating french fries almost daily – I still remember those BIG bowls of fries smothered in mayonnaise & ketchup! My total point of weakness until this day, actually until this moment as I type!

I had to find an alternative because I knew I would never turn my back to this memory & here came this baked potato wedges recipe; crispy on the outside & creamy inside.

Pure indulgence without all the calories of deep frying!

They totally satisfy my cravings of fried potatoes & this coming from a potato lover like me means that there is no compromise on taste.

Drizzle them with light ranch dressing & some green onions & you will be in potato heaven!

BAKED POTATO WEDGES WITH LIGHT RANCH DRESSING

  • Servings: 4
  • Difficulty: easy
  • Print

 

Ingredients:
For the Potato Wedges:
  • 2 large unpeeled potatoes washed & dried well
  • 1/4 tsp garlic powder not very full
  • 1/4 tsp paprika
  • 2 tbsp olive oil
  • salt & pepper
  • 2 small sprigs green onion diced (white & green parts)
For the Light Ranch Dressing:
  • 1 small pack light yoghurt plain
  • 1/4 cup sour cream
  • 2 tbsp buttermilk (rayeb milk in Arabic)
  • 1/8 tsp paprika
  • 1/4 tsp garlic powder
  • 5-6 drops lemon juice
  • salt & pepper

Directions:

  • Preheat the oven to 200 C.
  • Cut each potato in half lengthwise then cut each half in quarters; to have a total of 8 wedges from each potato (see notes).
  • Place the wedges on a non stick baking tray with the olive oil, garlic powder, paprika & salt/pepper.
  • With your hands, toss all the ingredients together making sure that all the wedges are coated with olive oil.
  • Arrange the wedges in a single layer on the baking tray; one cut side down NOT skin side (Don’t crowd the pan).
  • When the oven is HOT, bake the wedges for 20 -25 minutes or until lightly browned & crispy (from the bottom side) then turn them to the other side & continue baking for about 10-15 minutes until they are lightly browned & crispy from the other side as well. 
  • Meanwhile prepare the light ranch dressing; in a bowl, whisk all the dressing ingredients until blended.
  • Serve the wedges immediately drizzled with light ranch dressing & sprinkled with green onions.

 

Notes:

  • Cut the potatoes into thick wedges (not thin ones) so that they don’t burn & dry out in the oven. If the potatoes aren’t large enough, cut each potato half into 3 & not 4 wedges to have a total of 6 wedges from each potato.
  • DON’T crowd the wedges on the baking tray & make sure the oven is HOT before baking so that the potatoes roast & not steam.
  • The light ranch dressing can be stored in the fridge up to 5 days.
  • The recipes for the baked wedges & light ranch dressing can be doubled.

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