Ingredients:

3 medium potatoes
1 Tbsp (15 mL) vegetable oil
¾ tsp dried parsley
¾ tsp nutritional yeast flakes
½ tsp dried chives
¼ tsp garlic powder
¼ tsp onion powder
⅛ tsp dried dill
⅛ tsp salt
1 pinch ground black pepper
Instructions:

Preheat the Oven:
Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper for easy cleanup.
Prepare the Potatoes:
Wash and scrub the potatoes, then cut them into wedges. Aim for uniform sizes to ensure even cooking.
Coat the Wedges:
In a large bowl, combine the potato wedges with vegetable oil, dried parsley, nutritional yeast flakes, dried chives, garlic powder, onion powder, dried dill, salt, and black pepper. Toss until the wedges are evenly coated.
Arrange on Baking Sheet:
Spread the seasoned potato wedges in a single layer on the prepared baking sheet, making sure they are not overcrowded.
Roast:
Roast in the preheated oven for about 25-30 minutes, flipping halfway through, until the wedges are golden brown and crispy.
Serve:
Remove from the oven and let cool slightly before serving. Enjoy your Ranch Roasted Potato Wedges with sriracha mayo or your favorite dipping sauce!
Sriracha Mayo (Optional):
To make sriracha mayo, simply mix together mayonnaise (or a vegan alternative) with sriracha sauce to taste. Adjust the amount of sriracha based on your desired spice level.