side dishes

Irish Spuds and Dip

For St. Patrick's Day fun, serve roasted potato wedges along with carrot and celery sticks with green-tinted ranch dressing for dipping.
10 min
PREP TIME
30 min
COOK TIME
325
CALORIES
6
INGREDIENTS
6
Servings

INGREDIENTS

  • 2 pounds (1 kg) baking potatoes
  • 2 tbsps (30 ml) olive oil
  • 1 tsp (5 ml) Chili Powder
  • 1 tsp (5 ml) kosher salt
  • 1 cup (250 ml) ranch dressing
  • 1/4 tsp (1 ml) Green Food Colouring

Preparation

  • 1 Preheat oven to 450°F (230°C). Cut potatoes into 3x1/2-inch (1 cm) wedges. Place in large bowl. Add oil; toss to coat well.
  • 2 Mix chili powder and salt. Sprinkle over potatoes; toss to coat evenly. Arrange potatoes in single layer on foil-lined 15x10x1-inch (38x26x3-cm) baking pan.
  • 3 Bake 30 minutes or until potatoes are tender and golden brown. Mix ranch dressing and food colour in medium bowl until well blended. Serve with potatoes for dipping.

NUTRITION INFORMATION

(per Serving)

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