Make Ahead

Potato Wedges with Spicy Avocado Ranch

October  5, 2013
Photo by Tamikka "Smiley" Reed
Author Notes

Tried the Avocado Ranch at a few restaurants and was highly impressed. Determined to make something similar, I came up with this delicious dip in a healthier way. This dip will take your taste buds on an extravaganza and teams up well with potato wedges. —Smiley Reed

  • Makes cup of dip and 8 wedges
Ingredients
  • Potato Wedges
  • 2 Baking Potatoes
  • 2 tablespoons Dried Parsley Flakes
  • 2 tablespoons Grated Parmesan Cheese
  • 1/4 teaspoon Salt
  • 1/4 cup Trader Joe's Rice Bran Oil
  • Spicy Avocado Ranch Dip
  • 1 Small avocado
  • 1 cup Greek Yogurt, Plain 0% Fat
  • 1/8 teaspoon Kosher salt
  • dash Black Pepper
  • dash Dill Weed
  • 1 1/2 teaspoons White Wine Vinegar
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Dried Parsley Flakes
  • 1/2 fresh jalapeno, seeds removed
In This Recipe
Directions
  1. Cut the potatoes into 4 wedges totaling 8 wedges. Rinse them with cold water.
  2. Heat a medium skillet on medium to medium-high heat and add the oil. Once oil is hot cook the wedges on each side until golden (or until soft).
  3. Pat the wedges dry from oil and place them on serving tray. Sprinkle with Parmesan cheese, parsley, and salt. Set aside.
  4. For the Sauce combine the avocado, Greek yogurt, kosher salt, black pepper, dill weed, white wine vinegar, garlic powder, onion powder, dried parsley, jalapeno into blender. Mix well.
  5. Place in sauce (or dip bowl) and place on serving tray with the wedges. Garnish with Parmesan cheese and dried parsley flakes (optional).
  6. Vuala! Now serve.

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