Buffalo Ranch Potato Wedges

1: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Spray the parchment paper lightly with avocado oil.

2: Toss the potato wedges in the 2 tbsp avocado oil and season with salt, pepper, paprika, and garlic powder until each potato is well-coated.

3: Spread the potatoes out on the parchment paper so that there is room between each potato.

4: Bake for 30-35 minutes, until crispy on the outside and soft in the center.

5: While the potatoes are baking, mix the buffalo sauce and ranch in a bowl. Set aside.

6: When the potatoes are done baking, toss in the buffalo ranch mixture. Optional: you can stick the potatoes back in the oven for a couple of minutes to heat the sauce.

7: Serve immediately with ranch dip and enjoy!