Potato Wedges With Dip Recipes

POTATO WEDGES RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• Thoroughly wash potatoes, cut in half, and slice into wedges.
• Toss wedges in olive oil and seasonings.
• Place on a baking sheet, skin side down.
• Bake 40-50 minutes.
• Enjoy!

POTATO WEDGES WITH ROASTED GARLIC DIP

Steps:

• MAKE THE ROASTED GARLIC DIP:
• Preheat the oven to 400°. Place the garlic cloves in an ovenproof dish, then pour in the olive oil and toss to coat. Spread out in a single layer and roast in the preheated oven of 25 min or until tender. Remove from the oven and let stand until cool enough to handle.
• Peel the garlic cloves, then place on a heavy cutting board and sprinkle with a little salt. Mash well with a fork until smooth. Scrape into a bowl and stir in the sour cream and mayonnaise. Season to taste with salt and paprika. Cover the bowl with plastic wrap and let chill until ready to serve.
• MAKE THE POTATOES:.
• To cook the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic, and salt and toss well. Transfer to a roasting pan, then arrange in a single layer and roast in the preheated oven for 1-1 1/4, or until crisp and golden.
• Remove from the oven and transfer to serving bowls. Serve immediately, handing round the roasted garlic dip separately.

RANCH POTATO WEDGES WITH THREE DIPS

Steps:

• Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
• Make the ranch seasoning: In a medium bowl, whisk the buttermilk powder with the dried parsley, dried chives, garlic and onion powders, 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake the potato wedges: In a large bowl, toss the potatoes with the olive oil and season with salt and pepper. Add 1/4 cup plus 2 tablespoons of the ranch seasoning and toss well. Arrange the potato wedges on the prepared baking sheet.
• Bake for 40 to 45 minutes, until browned and crisp; flip the wedges halfway through baking.
• Make the dips: Meanwhile, in a medium bowl, whisk the sour cream with the remaining ranch powder, then divide this mixture evenly among 3 small bowls.
• Stir the chives and 1 teaspoon of water into one bowl of the ranch dip. Stir the BBQ sauce and hot sauce into the second bowl. Stir the giardiniera into the last bowl. Season each dip with salt and pepper.
• Serve the ranch potato wedges with the three dips.

SPICED POTATO WEDGES

Steps:

• Make the dip. Ripple the mustard and honey through the mayonnaise in a small bowl. Cover and chill.
• Preheat the oven to fan 180C/ conventional 200C/gas 6. Cut each potato into eight wedges, then cook in boiling salted water for 5 minutes.
• In a large bowl, mix the butter and spice with a little seasoning. Drain the potatoes, then add to the bowl and shake. Transfer to two baking sheets and bake for 20-25 minutes, turning occasionally, until crisp and browned. Serve hot, with the dip.

POTATO WEDGES

Steps:

• Heat the oven to 200C/180C fan/gas 6. Bring a large pan of lightly salted water to the boil. Cut the potatoes into chunky wedges, then boil in the water for 7 mins. Drain and leave to steam dry for 5 mins.
• Spread the wedges out on a large baking sheet or two smaller ones. Toss with the oil and 1 tsp salt (preferably sea salt) and spread out so that they aren't overlapping. Roast for 30 mins, turning halfway until golden and crisp.

POTATO WEDGES WITH SOUR CREAM DIP

Steps:

• Preheat oven to 400*.
• Spray baking sheet.
• Put potato wedges, salt, and paprika in plastic bag; shake to combine.
• Place potatoes on baking sheet.
• Lightly spray potatoes with cooking spray.
• Bake for 20 minutes, or until tender.
• Combine sour cream and mustard.
• Serve with hot potatoes.