For St. Patrick's Day fun, serve roasted potato wedges along with carrot and celery sticks with green-tinted ranch dressing for dipping.
10m
PREP TIME
30m
COOK TIME
325
CALORIES
6
INGREDIENTS
For St. Patrick's Day fun, serve roasted potato wedges along with carrot and celery sticks with green-tinted ranch dressing for dipping.
10m
PREP TIME
30m
COOK TIME
325
CALORIES
6
INGREDIENTS
Ingredients 6 Servings
- 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
INSTRUCTIONS
- 1 Preheat oven to 450°F. Cut potatoes into 3x1/2-inch 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 baking pan.
- 3 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.
NUTRITION INFORMATION
(per Serving)
Ingredients 6 Servings
- 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
KEY PRODUCTS
INSTRUCTIONS
- 1 Preheat oven to 450°F. Cut potatoes into 3x1/2-inch 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 baking pan.
- 3 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.
TIPS AND TRICKS
For easier measurement, 1/4 tsp. Food Color = 20 to 25 drops
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