CRISPY Oven-Baked Potato Wedges with Creamy Dipping Sauce (This Dip is BOMB)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier with a higher smoke point.

paprika

🥗Healthier: smoked paprika

💰Cheaper: cayenne pepper

Cayenne pepper adds heat without the cost.

fresh parsley

💰Cheaper: dried parsley

Dried parsley is more affordable and has a longer shelf life.

Start by making the creamy dip. Chop about 4 green onions and 1 clove of garlic.

In a medium pan on medium heat, add a little olive oil and sauté the green onions and garlic until fragrant, about 30 seconds.

Add a pinch of salt while sautéing the onions and garlic.

Turn off the heat and add half a teaspoon each of onion powder, garlic powder, and celery salt to the pan, stirring to combine.

Transfer the mixture to a bowl and let it cool.

Preheat the oven to 450°F (232°C) and place a baking sheet in the oven to heat up.

Cut 3 yukon gold potatoes into wedges, about 6 to 8 wedges per potato depending on size.

In a large bowl, toss the potato wedges with olive oil, crushed dried rosemary, paprika, and about a teaspoon of salt until evenly coated.

Once the oven is preheated, carefully remove the hot baking sheet and spread the potato wedges in a single layer, ensuring they are not piled on top of each other.

Bake the potato wedges for about 15 minutes before flipping them over.

After flipping, return the wedges to the oven for another 15 minutes or until crispy and golden brown.

While the potatoes are baking, prepare the dip by mixing full fat sour cream with the cooled onion and garlic mixture.

Stir well to combine and taste for seasoning.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary