Description
Skip the mess of frying in oil and make crispy, crunchy seasoned potato wedges that are light and fluffy on the inside by baking in an oven or air fryer. Serve these perfectly seasoned potato wedges with a homemade roasted garlic dip that is worth repeated dipping.
Ingredients
Roasted Garlic Dip
- 2 garlic bulbs
- olive oil
- 1/3 cup + 2 tablespoons sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons red wine vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Potato Wedges
- 3 pounds russet potatoes, unpeeled
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (or smoked paprika)
- 3 teaspoons kosher salt, divided
- 1/4 teaspoon ground black pepper
Instructions
Roasted Garlic Dip
- Preheat oven: Preheat the oven to 400ºF.
- Prep garlic: Trim the top 1/4 inch off the top of each garlic bulb. Place the garlic bulb cut-side up on a piece of foil and drizzle with olive oil. Wrap the garlic in the foil and place in a small baking dish to help the garlic sit cut-side up.
- Roast: Roast the garlic for 30 minutes or until the garlic cloves are golden brown and tender.
- Make dip: Once the garlic has cooled enough to handle, press the garlic cloves out of their skins and add to a food processor with the remaining dip ingredients. Process until smooth and creamy.
Potato Wedges (Oven instructions)
- Prep: Preheat the oven to 450ºF. Place a large sheet pan in the oven to preheat while you prep the potatoes.
- Slice potatoes: Cut each potato in half lengthways, cut each half in half again, and then cut each quarter into 2 even wedges on the diagonal (you should have 8 wedges total for each potato).
- Parboil (optional): Add the potato wedges to a pot of cold water with 1 teaspoon salt and bring to a boil. Boil for 3-4 minutes. (Tip: Be careful not to parboil the potatoes too long. Otherwise, they may fall apart when tossing with the seasonings.) Drain in a colander and allow them to rest and steam dry for about 5 minutes, or until they are no longer steaming.
- Season: Toss the potato wedges in a large bowl with oil, garlic powder, paprika, salt, and pepper until the potatoes are well coated.
- Roast: Remove the preheated sheet pan from the oven and carefully line it with parchment paper. Arrange the potato wedges evenly on the baking sheet. Roast the potatoes, shaking the pan halfway through, until crispy, golden brown, and fork-tender, 35–45 minutes. Let cool 5 minutes.
- Serve: Serve with roasted garlic dip!
Potato Wedges (Air fryer instructions)
- Preheat: Preheat the air fryer to 400ºF.
- Slice potatoes: Cut each potato in half lengthways, cut each half in half again, and then cut each quarter into 2 even wedges on the diagonal (you should have 8 wedges total for each potato).
- Parboil (optional): Add the potato wedges to a pot of cold water with 1 teaspoon salt and bring to a boil. Boil for 3-4 minutes. (Tip: Be careful not to parboil the potatoes too long. Otherwise, they may fall apart when tossing with the seasonings.) Drain in a colander and allow them to rest and steam dry for about 5 minutes, or until they are no longer steaming.
- Season: Toss the potato wedges in a large bowl with oil, garlic powder, paprika, salt, and pepper until the potatoes are well coated.
- Air fry: Transfer potatoes to the air fryer basket and cook 20 minutes, shaking halfway through, until crispy, golden brown, and fork-tender. (Tip: You may need to cook the potato wedges in two batches depending on the size of your air fryer to avoid overcrowding.) Let cool 5 minutes.
- Serve: Serve with roasted garlic dip!
Notes
Potato Wedge Variations: Here are a few other combos I have tried that I love. Add 1 teaspoon of onion powder or a pinch of cayenne for even more flavor and seasoning! Substitute Italian seasoning for the paprika, and add 1 cup of finely grated parmesan. Make them Cajun by substituting Cajun Creole seasoning for the paprika.
To freeze: Roast potatoes as directed and allow them to cool to room temperature. Place the sheet pan in the freezer and allow the potatoes to freeze. Once the potato wedges are frozen, remove the sheet pan from the freezer and store the potato wedges in a freezer container or a large freezer bag. When ready to eat, bake from frozen in a 350ºF oven for 15 to 20 minutes or air fry at 375°F for 3-5 minutes until the wedges are hot and crispy.
- Category: Side dish
- Method: Bake
- Cuisine: American
- Diet: Gluten Free