Roasted Potato Wedges with Ranch Seasoning

Sprinkled with homemade ranch dressing, these roasted potato wedges are the perfect grilled side for your backyard barbecue or tailgate party.

Potato wedges stacked next to a cup of salsa. The superimposed text is read "Roasted ranch potato wedges" above, and "Hey Grill, hey" in conclusion.

Roasted potato wedges seasoned with ranch

These ranch roasted potato wedges transform plain potatoes into crunchy morsels of savory goodness. Roasting the slices on the grill will give you a golden crust, keeping the inside fluffy and creamy. The contrast of textures alone satisfies, but these wedges are taken to a whole new level when dusted with a little my ranch dressing. Whether you serve 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 garden.

Homemade ranch dressing

The secret to these potato wedges comes in the form of my bold and tangy ranch dressing. This blend combines classic herbs and spices you probably have in your pantry, so making it is a breeze. Check out the recipe post if you want to know more. If you’re ready to make your own dressing, here’s what you’ll need:

1 tsp coarse kosher salt
½ tsp freshly ground black pepper
½ tsp onion powder
½ tsp garlic powder
½ tsp dried parsley
¼ tsp dried dill
¼ tsp ground mustard
¼ tsp whole celery seeds
¼ tsp crushed chilli flakes (optional)

My Fish & Veggie Rub is also great with potatoes if you want a new experience. You can also use a ranch seasoning packet if you prefer, but making your own is super fun and rewarding.

A collage showing the steps for buttering and seasoning sliced potatoes.

How to cut potato wedges

To get golden wedges that hold up on the grill and in sauces, start with using the right potatoes. I love using russet potatoes to make wedges. These starchy ones have tough skin that gets wonderfully crispy on the grill. You can use Yukon golds in a pinch, but I find them a little too waxy. This time I recommend the Russets.

Once you have selected the potatoes, wash them well, then cut them in half lengthwise using a sharp knife. Next, cut each half lengthwise into wedges again. The key is to cut nice, even pieces so they cook evenly.

How many potato slices are there in a kilo?

Another reason I love using russets for this recipe is that the large size makes lots of delicious wedges for sharing. You will typically get 12-15 wedges for every pound of potatoes you use. Each large rust weighs about 1 pound, so the math is easy to figure out. This recipe comfortably serves 6 people, allowing 4-5 wedges per person, with a few extra for those who want seconds.

Thick cut french fries on a baking sheet sprinkled with seasonings and parmesan.

How to Roast Potato Wedges on the Grill

All it takes to create these seasoned potato wedges are a few simple steps. Here’s how to make them:

Preheat the grill. Set yours favorite grill over high heat around 400 degrees F. High heat allows the potatoes to cook while they develop that crispy, golden, bitey exterior. You can also prepare this recipe in the oven following the same recipe instructions if you don’t have access to a grill.
Make the ranch dressing. Add all the ingredients for your dressing to a small bowl, then mix with a whisk or fork. You want a nice, even mixture with no lumps. The herbs and spices come together to create a tasty blend with the subtle heat of the chili flakes. Each ingredient adds a new layer of flavor to develop further during cooking.
Prepare the potatoes. Clean the potatoes, then cut them into wedges. Arrange the slices on a baking tray, brush them with a little melted butter, then sprinkle them with the seasoning.
Cook the potatoes. It’s time to put your slices on the grill. Carefully place the segments on the grill with the cut side facing down 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. In the last minutes of cooking, sprinkle a little fresh parmesan on your zeppole. The melted cheese contrasts with the crunchy wedges, enhancing the salty and umami flavor.
Serve and enjoy. You can enjoy your ranch right away topped with your favorite sauces. If you want a little extra zhuzh, sprinkle a pinch of fresh seasoning over the slices before serving.

Roasted potato wedges stacked next to a cup of ketchup.

Serving Tips

These ranch-cured wedges make a great treat for tailgating as well as making a side dish for your grilled items. Serve hot right out of the oven alongside a juicy classic burger or tasty steak sandwich. Due to their shareable nature, these wedges also fit perfectly into any game day gathering. No matter how you choose to enjoy your roasted wedges, be sure to remember the sauces. I love serving mine with some sweet ketchup or creamy ranch to complement the crunchy skins.

Even more recipes with a side of potatoes

These potato wedges will definitely go quickly, but don’t stress. I have many other tasty tater tot recipes that this one is from. Whether you want to try a different approach to wedges or want something totally new, I’ve got you covered. You can find them all in Hey Grill Hey app or browse your recipe library here on the site. In the meantime, here are some fan favorites to check out 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 be sure to leave a comment and a 5-star rating. If you want even more great recipes like this, as well as tips from BBQ pros and behind-the-scenes fun, be sure to follow me on social media. You can find me on Instagram, Facebookand mine YouTube channel. Wherever you are on your journey to becoming a backyard barbecue hero, Hey Grill Hey is here to help.

Preheat the grill. Set your grill to high heat around 400 degrees F. You can also do this on your smoker or in the oven. This high heat allows the potatoes to cook and develop a crispy exterior.

1 teaspoon coarse kosher salt, ½ teaspoon ground black pepper, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon dried parsley, ¼ teaspoon dried dill, ¼ teaspoon mustard powder, ¼ teaspoon celery seeds, ¼ teaspoon red pepper flakes
Make the ranch dressing. Combine all the ingredients for your dressing in a small bowl, then mix until smooth. I recommend using a whisk or a fork to dissolve any lumps.
Prepare the potatoes. Wash the potatoes, then cut them into wedges lengthwise. You should get 6-8 wedges, depending on the size of your potatoes. Arrange the slices on a baking sheet lined with aluminum foil or greased with cooking oil so the potatoes don’t stick. Drizzle the potatoes with melted butter, then sprinkle with ranch dressing.
Cook the potatoes. Place the wedges directly on the grill, close the lid and cook for 20-25 minutes. You are looking for potatoes that are fork-tender and golden brown in color. To ensure your potatoes are fully cooked inside, aim for an internal temperature of around 210 degrees F.
Add the grated parmesan. I like to grate a little fresh parmesan cheese onto the potatoes during the last few minutes of cooking. This step is completely optional, but adds a nice melty contrast to your crispy slices.
Serve and enjoy. Transfer the cooked wedges to a serving platter, serve with a little ketchup or your favorite sauce, and enjoy!

Nutrition information is calculated automatically, so should only be used as an approximation.