Ranch Seasoning – Alexia French Fries

I’m already into week #2 of recipe testing for Alexia French Fries and things are coming along quite nicely! Let’s just say that my neighbors have been getting their fair share of homemade french fries as I go back and forth on different seasonings and types of potato!! And there is no shortage of potatoes in my house.

I’m still undecided on what kind of potato to use – which means that everything I test, I test on both a sweet potato spear and a russet potato wedge. I’m indecisive like that. And it only makes sense to test each seasoning on each type of fry! :) Every potato needs it’s fair chance.

One thing I have officially decided on is that my french fry for Alexia Foods is going to have some sort of a homemade Ranch seasoning! Who doesn’t love Ranch? Slather that blend of dried buttermilk, parsley, dill, onion, garlic and pepper onto a fry and you’ve got one delicious snack! So while the final french fry is yet to be determined – I know that is will somehow include homemade ranch seasoning! And Homemade Ranch Seasoning is something I had never made at home before – but it’s so easy to make. And even easier to turn into a dressing with just a little mayo and milk!

Ranch Seasoning – Alexia French Fries

Prep Time: 5 minutes

Cook Time: 5 minutes


  • 1/3 cup dry buttermilk
  • 1 tbsp dried parsley, crushed
  • 1 tsp dried dill weed
  • 1 1/2 tsp onion powder
  • 2 tsp dried onion flakes
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp ground pepper


  1. Add all ingredients into a food processor and pulse until super fine.
  2. Remove from food processor and transfer to a sealer container.

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14 thoughts on “Ranch Seasoning – Alexia French Fries

  1. Hey Gaby – great blog!!! I sell food to restaurants for a living and the latest craze on potato demand is for Kennebec Potatoes – they make amazing fries!!! The Kennebec is an imposing and robust looking potato with a hefty oblong shape and stouted ends. Its skin is earth toned and its flesh, a mild ivory color. The skin’s texture is semi-rough and thin. Its flesh is firm and moist, yet starchy, making it a versatile potato for culinary use. Kennebec potatoes have a rich, earthy and nutty flavor when cooked. Kennebec potatoes are widely grown for the single culinary purpose of producing potato chips. Good luck with your challenge!!!

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  3. Hi Gaby!

    I’ve been making a lot of homemade mixes lately and I’m going to give this one a try to use on my potato wedges. I’m going to try it with dry milk at first because I usually don’t keep dry buttermilk on hand in the pantry. Thanks for sharing!

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