Go Back

Whole 30 Potato Wedges with Ranch Dressing!

These delicious 'fries' will have you swooning ! Especially when dipped in my homemade ranch dressing.

Course Side Dish
Cuisine American
Keyword easy side dish recipe, kid-friendly recipes, whole30 recipes
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 servings
Author Linda Spiker


  • Allow 3-4 hours to soak cashews to make cashew cream* I usually soak them the night before.
  • For cashew cream if not living dairy free you can skip this step and use buttermilk
  • 1/2 cup raw cashews
  • 1/2 cup filtered water

For Potatoes:

  • 4 medium russet or orange sweet potatoes or a combination of the two (as oval and uniform looking as you can find)
  • 2 Tablespoons ish olive oil
  • sea salt and pepper to taste

Ranch Dressing Ingredients:

  • 1 cup  light olive oil or avocado oil
  • 2 large eggs the second is back up ( both eggs need to be room temp, very important!)
  • Juice of half a lemon room temp
  • 1/2 cup cashew cream If you aren't on W30 you could use buttermilk
  • 2 tablespoons cilantro chopped
  • 2 tablespoons chives chopped
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 1/4 teaspoon onion powder
  • 1 1/4 teaspoon garlic powder


Cashew Cream:

  1. Bring 1 cup water to boil, turn off heat and pour 1/2 cup cashews into hot water. Soak for 3-4 hours or overnight. Strain and rinse. Place into blender with a half cup of filtered water and blend until smooth. Store in fridge until ready to use (expires in 4 days)
  2. Preheat oven to 425 degrees and place oven rack in upper third of oven. Place parchment on rimmed cookie sheet

The Potatoes:

  1. Wash, then pat potatoes dry. Cut into wedges so the thick side (the skin side) is no more than 1/2" thick. I like to cut the potatoes in half lengthwise, then cut each half into quarters (or thirds depending on size)
  2. Place wedges on parchment covered cookie sheet, toss in olive oil until potatoes are evenly coated. Sprinkle with sea salt and pepper to taste
  3. Place in the preheated oven and roast for 35-40 turning once, halfway through cooking time. Remove when edges are golden and crispy.
  4. Garnish with extra chives and cilantro for dressing if desired

While Potatoes Cook, Make the Dressing:

  1. Place a room temp egg (have a second egg as back up) and olive in a narrow jar that is wide enough to accommodate an immersion blender. The egg must be room temp. If you forget to take the egg out of the fridge in time, you can place it in a bowl of hot water for 10 minutes to bring it to room temp.
  2. Add the juice of half a room temp lemon.
  3. Place an immersion blender into jar with the blender touching the bottom. Turn on immersion blender keeping it at the bottom of the dish. In about 30 seconds or less you will have mayonnaise! Stop blending. If mayo doesn't set up, use that second egg. Add it to the jar and mix again, it almost always saves the day. Add chopped herbs, spices and cashew cream (or buttermilk) and give one more quick blend to incorporate herbs and spices! Ta-da!
  4. Place in a small dish and dip those fries to your heart's content!