Roasted Potato Wedges with Ranch Seasoning
On January 15, 2025
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Sprinkled with Homemade Ranch Seasoning, these Roasted Potato Wedges make the perfect grilled side for your backyard BBQ or tailgate party.
Ranch Seasoned Roasted Potato Wedges
These Ranch Roasted Potato Wedges turn simple spuds into crispy bites of salty goodness. By roasting your wedges on the grill, you develop a golden-brown crust while keeping the inside steamy and creamy. The contrast of textures alone satisfy, but these wedges get taken to a whole new level when dusted with some my ranch seasoning. Whether you’re serving them alongside burgers at a cookout or as a game day appetizer with dipping sauces, these seasoned wedges deliver restaurant-quality results. And the best part? You can make them right in your own backyard.
Homemade Ranch Seasoning
The secret to these potato wedges comes in the form of my bold and zesty ranch seasoning. This blend combines classic herbs and spices you likely have in your pantry, so making it is a cinch. Check out the recipe post if you want to learn even more about it. If you’re ready to make your seasoning, here’s what you’ll need:
- 1 teaspoon coarse Kosher salt
- ½ teaspoon fresh ground black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried dill
- ¼ teaspoon ground mustard
- ¼ teaspoon whole celery seeds
- ¼ teaspoon crushed red pepper flakes (optional)
My Fish & Veggie Rub also goes great with potatoes if you want a new experience. You can also use a ranch seasoning packet if you like, but making your own is super fun and rewarding.
How to Cut Potato Wedges
Getting golden-brown wedges that hold up on the grill and in your dips starts with using the right potatoes. I love using russet potatoes when making wedges. These starchy guys have a sturdy skin that crisps up beautifully on the grill. You can use Yukon golds in a pinch, but I find them to be a bit too waxy. I recommend russets this time.
Once you’ve got your potatoes selected, wash them off well, then cut them in half lengthwise using a sharp knife. After that, cut each half lengthwise again into wedges. The key is cutting even, uniform pieces so they cook consistently.
How many potato wedges are in a pound?
Another reason I love using russets for this recipe is the large size yields a lot of yummy wedges to share. You’ll typically get 12-15 wedges for every pound of potatoes you use. Each large russet weighs rough 1 pound, so the math is easy to figure out. This recipe serves 6 people comfortably, allowing 4-5 wedges per person, with a few extra for those who want seconds.
How to Roast Potato Wedges on the Grill
Creating these seasoned potato wedges requires just a few simple steps. Here’s how to make them:
- Preheat your grill. Set your preferred grill up for high heat around 400 degrees F. The high heat allows your potatoes to cook through while developing that crispy, golden, bite-through exterior. You can also make this recipe in your oven following the same instructions in the recipe card, if you don’t have access to a grill.
- Make the ranch seasoning. Add all the ingredients for your seasoning in a small bowl, then mix together with a whisk or fork. You want a nice even blend without any clumps. The herbs and spices combine to create a savory blend with subtle heat from the red pepper flakes. Each ingredient adds a new layer of flavor to develop further during cooking.
- Prepare the potatoes. Clean your potatoes, then cut them into wedges. Arrange your wedges on a baking sheet, brush them with some melted butter, then sprinkle with your seasoning.
- Cook the potatoes. It’s time to get your wedges on the grill. Carefully arrange your wedges cut side down on the grill grates and close the lid for 20-25 minutes. The heat creates that perfect golden crust while the inside becomes tender and fluffy.
- Add the grated parmesan. This step is totally optional, but highly recommended. Sprinkle a little fresh parmesan onto your wedges during the last few minutes of cooking. The melty cheese contrasts the crispy wedges while enhancing the salty, umami flavor.
- Serve and enjoy. You can enjoy your ranch-seasoned wedged right away with your favorite dipping sauces. If you want a little extra zhuzh, sprinkle a dash of fresh seasoning on your wedges before serving.
Serving Suggestions
These ranch-seasoned wedges make as great a tailgating treat as they do a side for your grilled goods. Serve them hot off the grill next to a juicy classic burger or savory steak sandwich. Because of their shareable nature, these wedges fit right in at any game day gathering as well. No matter how you choose to enjoy your roasted wedges, make sure you remember the dips. I love serving mine with some sweet ketchup or creamy ranch to complement the crispy skins.
Even More Potato Side Recipes
These potato wedges are sure to go fast, but don’t stress. I’ve got plenty more tasty tater recipes where this one came from. Whether you looking to try a different approach to wedges, or want something totally new, I’ve got you covered. You can find them all in the Hey Grill Hey App or browse your Recipe Library here on the site. In the meantime, here are some fan favorites for you to try next:
Ranch Roasted Potato Wedges Recipe
Share these Ranch Roasted Potato Wedges with the people you love, then let me know how yours turned out. I love hearing about your experience, so make sure to leave a comment and a 5-star rating. If you want even more awesome recipes like this one as well as BBQ pro tips and behind-the-scenes fun, make sure to follow me on social media. You can find me on Instagram, Facebook, and my YouTube channel. Wherever you are on your journey becoming a Backyard BBQ Hero, Hey Grill Hey is here to help.
Ranch Roasted Potato Wedges
Ingredients
- 2 pounds russet potatoes cut into wedges
- ¼ cup unsalted butter melted
- ¼ cup Parmesan cheese grated, optional
Homemade Ranch Seasoning
- 1 teaspoon coarse Kosher salt
- ½ teaspoon cracked black pepper
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried parsley
- ¼ teaspoon dried dill
- ¼ teaspoon ground mustard powder
- ¼ teaspoon celery seeds
- ¼ teaspoon red pepper flakes
Instructions
- Preheat your grill. Set your grill up for high heat around 400 degrees F. You can also make this on your smoker or in your oven. This high heat allows your potatoes to cook through while developing a crispy exterior.1 teaspoon coarse Kosher salt, ½ teaspoon cracked black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried parsley, ¼ teaspoon dried dill, ¼ teaspoon ground mustard powder, ¼ teaspoon celery seeds, ¼ teaspoon red pepper flakes
- Make the ranch seasoning. Combine all the ingredients for your seasoning in a small bowl, then mix until you have an even mixture. I recommend using a whisk or fork so you can break up any clumps.
- Prepare the potatoes. Wash your potatoes, then cut them lengthwise into wedges. You should get 6-8 wedges, depending on the size of your potatoes. Arrange your wedges onto a baking sheet lined with aluminum foil or sprayed with cooking oil so your potatoes don’t stick. Drizzle your potatoes with the melted butter, then sprinkle with the ranch seasoning.
- Cook the potatoes. Place the wedges directly on your grill grates, close the lid, and cook for 20-25 minutes. You’re looking for fork-tender potatoes with a golden-brown color. To ensure your potatoes are fully cooked inside, look for an internal temperature of around 210 degrees F.
- Add the grated parmesan. I like to grate a little fresh parmesan on my potatoes during the last few minutes of cooking. This step is totally optional, but it adds a nice melty contrast to your crispy wedges.
- Serve and enjoy. Transfer the cooked wedges to a serving platter, serve with some ketchup or your favorite dipping sauce, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
