Easy Baked Russet Potato Wedges With Just 4 Ingredients
Sometimes the most satisfying meals come from the simplest ideas. These oven-baked russet potato wedges are proof that you don’t need a long shopping list or hours in the kitchen to put something truly delicious on the dinner table. Raw, unpeeled potato wedges go straight into a glass casserole dish along with just a handful of pantry staples, and what comes out is golden, tender, and absolutely irresistible.
Whether you’re feeding a hungry family on a weeknight or looking for a reliable side dish that practically makes itself, this recipe is going to become one of your go-to favorites. The skin stays on for extra flavor and a rustic look that everyone loves. Let’s get into it.
Why Russet Potatoes Work Best
Russet potatoes have a naturally starchy, fluffy interior that becomes wonderfully soft when baked, while the skin crisps up beautifully around the edges. They’re also large enough to cut into thick, hearty wedges that hold their shape throughout cooking. Leaving the skin on not only saves prep time but also adds texture and helps lock in moisture during baking.
Ingredients
- 4 large russet potatoes, unpeeled and scrubbed clean
- 3 tablespoons olive oil or melted butter
- 1 packet (about 1 oz) ranch seasoning mix
- Salt and black pepper to taste
Method
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