Why Buffalo Ranch Potato Wedges Are the MVP of Snack Time
There’s something undeniably magical about the combination of buffalo sauce and ranch. It’s spicy, tangy, creamy, and addictive. Now imagine that flavor duo coating crispy-on-the-outside, fluffy-on-the-inside potato wedges. Hungry yet?
Buffalo Ranch Potato Wedges bring that familiar comfort food vibe, but with a spicy twist. Whether you’re prepping for game day, planning a laid-back movie night, or just want something outrageously tasty to dunk in ranch, these wedges deliver. No fryer required—just your oven, a few pantry staples, and an appetite for bold flavor.
Ingredients You’ll Need (And Substitutions That Work)
The ingredients are straightforward, but the flavor combo is anything but basic. Here’s what you’ll need:
Main Ingredients:
- 4 medium russet potatoes, scrubbed and cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt & pepper, to taste
- ¼ cup buffalo sauce (your favorite brand works)
- 2 tablespoons ranch seasoning mix
- Fresh parsley or green onions, for garnish
Substitutions & Additions:
- No ranch seasoning? Use a mix of dried dill, onion powder, and buttermilk powder.
- Want more heat? Add cayenne or hot sauce to the buffalo mixture.
- Gluten-free? Double-check your ranch mix or make your own.
- Using baby potatoes? Go for it—just cut them in halves or quarters.
This is a choose-your-own-adventure kind of recipe. Customize to your spice level and pantry.
How to Make Buffalo Ranch Potato Wedges – Step-by-Step
These wedges are baked, not fried, but they come out crispy and golden with the right technique.
Step 1: Preheat and Prep
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or foil for easy cleanup.
Step 2: Slice and Soak
Cut potatoes into uniform wedges—aim for about 6–8 wedges per potato. Soak them in cold water for 20–30 minutes. This helps remove starch and makes them extra crispy.
Step 3: Dry and Toss
Drain and pat the potatoes very dry with a clean towel. Toss with olive oil, garlic powder, paprika, salt, and pepper in a large bowl.
Step 4: Roast to Perfection
Spread the wedges out in a single layer—cut sides down—on the baking sheet. Roast for 20 minutes, flip, then roast for another 15–20 minutes until golden brown and crispy.
Step 5: Coat in Buffalo & Ranch
While still hot, transfer the wedges to a large bowl. Drizzle with buffalo sauce and sprinkle ranch seasoning on top. Toss gently to coat every bite.
Step 6: Serve and Garnish
Plate the wedges, sprinkle with chopped parsley or green onions, and serve with a side of ranch (or blue cheese!) for dipping.
Pro Tips for Perfect Crisp and Flavor Every Time
- Soaking = Crispier Wedges. It’s optional but worth the extra step.
- Dry those potatoes. Moisture is the enemy of crisp.
- Don’t overcrowd the pan. Give them room to roast, not steam.
- Use convection if you have it. Even crispier edges.
- Toss with sauce after roasting. This keeps them from getting soggy.
Saucy Pairings & Serving Ideas
Buffalo ranch wedges are versatile. Here’s how to serve them like a snack-time legend:
Dip Ideas:
- Ranch dressing – classic and cooling
- Blue cheese dip – for that tangy edge
- Sour cream + chopped herbs – fresh and easy
- Buffalo mayo – spicy meets creamy
Serve With:
- Burgers or sliders – a perfect sidekick
- Grilled chicken or wings – for a full-on buffalo feast
- Veggie sticks + dip tray – for game day balance
- Beer or mocktails – bubbly refreshment needed
These wedges work equally well as a centerpiece or a shareable side.
Variations to Try (Spicy, Cheesy, Vegan & More)
Want to make these your own? Go wild:
1. Cheesy Wedges:
Sprinkle shredded cheddar or pepper jack on top during the last 5 minutes of roasting.
2. Vegan Version:
Use a dairy-free buffalo sauce and vegan ranch seasoning.
3. Sweet Potato Switch:
Use sweet potatoes for a slightly sweet, spicy-salty vibe.
4. Air Fryer Method:
Cook at 400°F for 15–18 minutes, flipping once. Crispy heaven.
5. Loaded Style:
Top with bacon bits, scallions, and a drizzle of ranch or hot sauce.
Whatever direction you choose, you can’t go wrong.
Storing Leftovers & Reheating Tips
Potato wedges don’t usually last long (for obvious reasons), but if you have leftovers:
Storage:
- Store in an airtight container in the fridge for up to 3 days.
- Don’t store them with sauce already on if you can help it.
Reheat:
- Oven: 375°F for 10–12 minutes
- Air fryer: 350°F for 5–7 minutes
- Avoid microwaving unless you like limp wedges (we don’t judge… much)
Re-crisping is the goal, so keep them spaced out when reheating.
Your Wedge Questions Answered (FAQ)
Can I make these ahead of time?
Yes—roast the wedges and store without sauce. Reheat and toss with buffalo + ranch just before serving.
Can I air fry instead of roast?
Definitely! Cook at 400°F for 15–18 minutes, shaking halfway through.
Do I need to peel the potatoes?
Not at all. The skin adds texture, flavor, and nutrients. Just scrub well.
Is this recipe gluten-free?
Yes, as long as your ranch mix and buffalo sauce are certified GF.
Nutritional Info (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 260 kcal |
| Protein | 4g |
| Carbohydrates | 28g |
| Sugars | 1g |
| Fat | 14g |
| Saturated Fat | 2g |
| Fiber | 3g |
| Sodium | 480mg |
These aren’t health food, but they’re a way tastier upgrade to basic fries.
Final Thoughts: The Crispy, Tangy, Bold Bite You Deserve
There’s something about that first bite of a Buffalo Ranch Potato Wedge—crispy edges, fluffy center, tangy heat, creamy coolness—that just hits all the right notes.
They’re simple to make, wildly satisfying, and always the first to disappear from the table. Whether you’re hosting a crowd or treating yourself to something snacky, these wedges bring bold flavor without the fuss.
So fire up the oven, grab that buffalo sauce, and get dipping. Your snack game is about to level up. 🔥
