Ingredients

The following ingredients have 8 Servings
  • 1-1/2 lbs russet potatoes (quartered into wedges)
  • 2 tablespoons cornstarch
  • 1/4 cup olive oil
  • 1 teaspoon onion powder
  • Salt and pepper to taste
  • 2 medium ripe avocados (pitted)
  • 1 small poblano pepper (cored and diced)
  • 1/4 cup sour cream
  • 2 cloves garlic (minced)
  • 1 tablespoon lime juice
  • Salt and pepper to taste

Instruction

  • Place potato wedges in a large bowl and cover with cold water. Soak 1 hour.
  • Remove potatoes from water and pat dry with paper towels. In a large bowl, combine potatoes, cornstarch, olive oil, onion powder, and salt and pepper to taste.
  • On a grease baking sheet, arrange wedges in a single layer. Roast at 425F 25 minutes or until potatoes are golden and tender. Cool slightly.
  • Make the ranch dip: Combine all dip ingredients in a food processor and pulse until smooth. Season with salt and pepper to taste.
  • Serve potato wedges warm with ranch dip and enjoy!