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Irish Spuds and Dip

7 matching flavors

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For St. Patrick's Day fun, serve roasted potato wedges along with carrot and celery sticks with green-tinted ranch dressing for dipping.

Ingredients

Serves:

2 pounds baking potatoes

2 tablespoons olive oil

1 teaspoon McCormick® Chili Powder

1 teaspoon kosher salt

1 cup ranch dressing

1/4 teaspoon McCormick® Green Food Color

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(amount per servings)

Total Calories: 325

Sodium: 826mg

Fat: 21g

Carbohydrates: 31g

Cholesterol: 0mg

Protein: 3g

Fiber: 2g

Directions

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

For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops