Bayou Cajun Oven Steak Fries with Spicy Ranch

Fill a large bowl with cold water. Wash and scrub the potatoes, keep the peel on, and cut them lengthwise into ¼-½”-thick even-sized wedges. Add the potato wedges to the large bowl of water, and let them soak for a minimum of 15 minutes, or overnight in the fridge. This helps remove excess starch and allows for the potatoes to get crispier in the oven.

Preheat the oven to 425°F. Drain the potatoes, and pat them dry. In a bowl, season them with the Bayou Cajun Blend and a Tablespoon of oil -- toss until they are evenly coated.

A minute before you’re ready to roast the potatoes, add 2 Tbsps of oil to a sheet pan and place the sheet pan in the oven to heat up.

Carefully arrange the potato wedges on the hot sheet pan so that they lie flat in an even layer. Bake for 30 minutes, then flip over each potato wedge and allow it to brown on the opposite side for an additional 10-15 minutes, until golden brown on both sides and tender in the center.

While the potatoes are roasting, make the ranch.

Serve the hot potato wedges with the ranch dipping sauce.

In a medium bowl, combine the mayo, sour cream, buttermilk, lemon juice, chives, dried parsley, dried dill, Bayou Cajun Blend, onion powder, garlic powder, and salt. Whisk until combined. Taste and adjust the seasoning if desired.

The ranch can be made ahead and keeps for up to one week in the fridge.