Crispy Mexican Ranch Potato Wedges with Avocado Dip
🥔 Crispy Mexican Ranch Potato Wedges with Avocado Dip
These thick-cut potato wedges are crisp at the edges, fluffy inside and coated with our smoky Mexican Ranch Rub. A cool avocado and yoghurt dip makes them perfect for sharing, snacking or serving beside burgers.
🥣 Ingredients
- 1kg floury potatoes, scrubbed
- 2 tbsp Mexican Ranch Rub
- 3 tbsp vegetable or rapeseed oil
- ½ tsp salt
- 1 ripe avocado
- 150g plain yoghurt
- Juice of ½ lime
- Pinch of salt, for the dip
⏱ Timings
- Preparation: 15 minutes
- Cooking: 40–45 minutes
- Serves: 4–6
🍳 How to Make Mexican Ranch Potato Wedges
- Preheat the oven to 210°C fan and place a large roasting tray inside to heat.
- Cut each potato into even wedges. Simmer in salted water for 5 minutes, then drain very well.
- Return the wedges to the dry saucepan and shake gently to roughen the edges.
- Toss with the oil, Mexican Ranch Rub and salt. Carefully spread onto the hot tray in one layer.
- Roast for 20 minutes, turn and roast for another 20–25 minutes until deeply golden.
- Blend or mash the avocado with the yoghurt, lime juice and salt. Serve immediately with the hot wedges.
🍔 Serving Suggestions
Serve with burgers, grilled chicken or a large salad. They are also brilliant on a sharing board with salsa and crunchy vegetables.
✨ Why This Recipe Works
Brief parboiling cooks the centres and roughens the surface, creating more crisp edges. A preheated tray starts browning immediately rather than allowing the wedges to steam.
🌶 Spice & Dipity Product Used
Our Mexican Ranch Rub gives potatoes, sweetcorn and roasted vegetables a smoky, tangy crust.
🔗 More Mexican Ranch Rub Recipes
- Mexican Ranch Chicken Thighs with Corn Salsa
- Smoky Ranch Beef & Pepper Kebabs
- Crispy Mexican Ranch Potato Wedges
- Mexican Ranch Pulled Pork Buns
- Ranch-Spiced Aubergine & Black Bean Bake
- Mexican Ranch Cheddar Cornbread
Browse more ideas in the Spice & Dipity recipe collection.
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🛒 Get the Blend
Make this recipe with our Mexican Ranch Rub.