Spiced Potato Wedges and Campfire Sauce
Recipe Type: Appetizer, Side
Prep Time: 
Cook Time: 
Total Time: 
Serves: 4 to 6 servings
Skip traditional french fries and make baked potato wedges crusted in a parmesan and spice mixture. Serve with a sweet and tangy campfire sauce.
For the potatoes:
  • 1 and ½ to 2 lbs Russet potatoes, washed and scrubbed
  • 1 tbsp roasted garlic olive oil (or sub regular olive oil)
  • 1 tbsp grated parmesan cheese
  • 1 tsp granulated garlic
  • 1 tsp sweet paprika
  • kosher salt
For the campfire sauce:
  • ⅔ cup low-fat sour cream
  • ⅓ cup + 2 tbsp favorite BBQ sauce
For the 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.
For the potatoes:
  1. Preheat oven to 400 degrees. 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!
Recipe by Honest Cooking by Mercato Fabbrica at https://honestcooking.com/spiced-potato-wedges-campfire-sauce/