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Spiced Potato Wedges and Campfire Sauce

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Print Recipe
Potato Type: Russet
Cuisine: American
Prep Method: Baked

Dish

AppetizerSide Dish

Prep Time

5 Mins

Cook Time

35 Mins

Serving

Serves 4-6

Ingredients

+

Potato Wedges

  • 1 and ½ to 2 lbs. Russet potatoes, washed and scrubbed
  • 1 Tablespoon roasted garlic olive oil (or sub regular olive oil)
  • 1 Tablespoongrated parmesan cheese
  • 1 teaspoon granulated garlic
  • 1 teaspoon sweet paprika
  • kosher salt
+

Campfire Sauce

  • ⅔ cup low-fat sour cream
  • ⅓ cup + 2 tbsp favorite BBQ sauce

Preparation

Potato Wedges

  1. Preheat oven to 400 °F. Wash and scrub the potatoes.
  2. Cut the potatoes in half lengthwise, then cut each half into quarters (producing long, skinny wedges—like giant fries).
  3. Turn the wedges onto a large baking sheet, and toss in the oil. Sprinkle the cheese, granulated garlic, paprika, and a big pinch of kosher salt over top, and toss to coat. Spread the wedges out so they are not touching each other.
  4. Bake for 15 minutes. Remove from oven and flip wedges with a metal spatula. Continue baking for 20 more minutes, until golden brown and crispy.
  5. Serve immediately with campfire sauce!

Campfire Sauce

  1. Mix the sour cream and BBQ sauce together in a small bowl until smooth.
  2. Cover and place in fridge until ready to serve.

You may also like our Za’atar Spiced Potatoes with Turmeric Yogurt, Pomegranate and Mint recipe.

4 Reviews

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Kim

Sounds great

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Kim

Sounds great

Kim

Its delicious

×

Kim

Its delicious

Denise

This sounds delicious can't wait to try

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Denise

This sounds delicious can't wait to try

Kay Hutchison

Love this recipe! Love the sauce! You should try these...Delicious!!

×

Kay Hutchison

Love this recipe! Love the sauce! You should try these...Delicious!!

Nutrition Facts Per Serving

Calories

250

Fat

8g

Sodium

310mg

Cholesterol

15g

Vitamin C

6mg

Carbohydrates

40g

Fiber

3g

Protein

5g

Potassium

810mg

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