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Boston Pizza Cactus Cut Potatoes

Boston Pizza Cactus Cut Potatoes - recipe card
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Perfectly crispy on the outside, fluffy on the inside, these oven-baked cactus cut potatoes are seasoned with a spicy-savory blend and served with a creamy ranch-style dip. This copycat recipe delivers all the flavor of the restaurant favorite with less oil and a fraction of the effort.

Ingredients

Scale
  • 3 large russet potatoes (about 2.5 pounds), scrubbed and cut into 1/2-inch thick wedges
  • 3 tablespoons vegetable oil (canola or avocado oil are also fine)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper (optional for heat)
  • For the dip:
  • 1/2 cup full-fat sour cream
  • 2 tablespoons mayonnaise (preferably full-fat)
  • 1 tablespoon buttermilk (or milk + 1/2 teaspoon lemon juice)
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon kosher salt
  • Fresh chives or parsley for garnish (optional)

Instructions

  1. Preheat the oven to 425°F (218°C). Place a wire rack inside a rimmed baking sheet for maximum air circulation, or line the sheet with parchment paper if a rack is unavailable. A hot oven is crucial for creating a crispy exterior while keeping the interior fluffy.
  2. Place the potato wedges in a large bowl and cover with cold water. Let them soak for 10 minutes. This step removes excess surface starch, which helps the wedges crisp up instead of sticking or steaming. Drain the wedges thoroughly and pat them completely dry with a clean kitchen towel—any remaining moisture will prevent browning.
  3. In a small bowl, combine the kosher salt, black pepper, garlic powder, onion powder, paprika, and cayenne. Whisk to evenly distribute the spices. This seasoning blend is the signature savory-spicy profile of the original dish.
  4. Return the dry potato wedges to the large bowl and drizzle with the vegetable oil. Toss with your hands or a spatula until each wedge is lightly and evenly coated. The oil helps the seasoning adhere and conducts heat for deep, even browning.
  5. Sprinkle the prepared spice mixture over the oiled wedges and toss again until every piece is well coated. Be thorough—any missed spots will be bland. The seasoning should cling to the oiled surface; if it falls off, you may have used too little oil.
  6. Arrange the wedges in a single layer on the prepared baking sheet or wire rack. Make sure none are overlapping; overcrowding traps steam and leads to soggy potatoes. If necessary, use two sheets or bake in batches. Reserve any leftover seasoning that fell onto the baking surface.
  7. Bake for 20 minutes, then use a spatula to flip each wedge over. Flip carefully to keep the seasoning intact. Continue baking for another 15 to 20 minutes, or until the wedges are deep golden brown and crisp on the edges. A fork inserted into the thickest part should slide in with minimal resistance, indicating a fluffy interior.
  8. While the potatoes bake, prepare the dip. In a small bowl, combine the sour cream, mayonnaise, buttermilk, dried dill, garlic powder, onion powder, and kosher salt. Stir until smooth and evenly incorporated. Taste and adjust salt or dill as desired. For a thinner dip, add an extra teaspoon of buttermilk. Cover and refrigerate until serving—this allows the flavors to meld.
  9. Remove the baked wedges from the oven and transfer them to a serving platter or plate. If you have leftover seasoning from earlier, sprinkle it over the hot wedges for an extra punch. Let them rest for 1 to 2 minutes—this allows the crust to set so it doesn’t become soggy from steam.
  10. Serve the cactus cut potatoes immediately, with the chilled dip on the side. Garnish with fresh chives or parsley if desired. The potatoes are best enjoyed hot and crispy within 10 minutes of leaving the oven.

Notes

Storage: Leftover potatoes can be kept in an airtight container in the refrigerator for up to 3 days. To reheat, spread them in a single layer on a baking sheet and warm in a 400°F (204°C) oven for 5 to 7 minutes until crisp. Do not microwave—it will make them rubbery. Freezing is not recommended as the texture breaks down upon thawing. The dip will keep for up to 5 days in the refrigerator.

Nutrition

Keywords: Boston Pizza Cactus Cut Potatoes, cactus cut potatoes, baked potato wedges, spicy potato wedges, copycat recipe, appetizer, snack, easy potato recipe, oven roasted potatoes, ranch dip

Find it online: https://copycatkitchenco.com/boston-pizza-cactus-cut-potatoes/