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 a delicious appetizer.
These wedges couldn’t be any easier to make (you don’t even have to peel them!), and they are a serious crowd pleaser. I took these to a party, and I was shocked at how quickly they were devoured! The outsides are nice and crispy from the parmesan cheese and spices, and the insides are fluffy and delicious.
I paired these tasty wedges with a sauce that has only two ingredients: low-fat sour cream, and BBQ sauce! Whenever I go to a certain burger restaurant, I always get their “campfire sauce” to go with my fries. I tried to somewhat recreate that here, and I think I like my version even better! Not only is it healthier, but the tang from the sour cream pairs perfectly with the potatoes (I mean, who doesn’t like baked potatoes and sour cream??).
Spiced Potato Wedges and Campfire Sauce
- Total Time: 40 minutes
- Yield: 4 to 6 servings 1x
Description
Skip traditional french fries and make baked potato wedges crusted in a parmesan and spice mixture. Serve with a sweet and tangy campfire sauce.
Ingredients
For the potatoes:
- 1 and 1/2 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:
- 2/3 cup low-fat sour cream
- 1/3 cup + 2 tbsp favorite BBQ sauce
Instructions
For the campfire sauce:
- Mix the sour cream and BBQ sauce together in a small bowl until smooth.
- Cover and place in fridge until ready to serve.
For the potatoes:
- Preheat oven to 400 degrees. Wash and scrub the potatoes.
- Cut the potatoes in half lengthwise, then cut each half into quarters (producing long, skinny wedges—like giant fries).
- 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.
- 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.
- Serve immediately with campfire sauce!
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Appetizer, Side
- Cuisine: American
Frequently Asked Questions
What is campfire sauce made of?
Just two ingredients: 2/3 cup low-fat sour cream and 1/3 cup plus 2 tbsp of your favorite BBQ sauce. Stir them together, cover, and refrigerate until you’re ready to serve. The tang from the sour cream is what makes it work so well with the potatoes — like a baked potato and sour cream situation, but better. 
Do I need to peel the Russet potatoes before cutting them into wedges?
No peeling needed — that’s one of the things I love about this. Just wash and scrub the potatoes well, then cut each one in half lengthwise and each half into quarters. You end up with long, skinny wedges. The skin crisps up nicely in the oven.
Why flip the wedges halfway through baking instead of just leaving them?
At 400 F, the bottom side pressed against the baking sheet browns faster than the top. Flipping at the 15-minute mark with a metal spatula gives both sides a chance to go golden and crispy rather than one side overdone and the other pale. Total bake time is 35 minutes.
How do I get the parmesan and spice coating to actually stick?
Toss the wedges in the 1 tbsp of roasted garlic olive oil first, so the surface is coated, then sprinkle the 1 tbsp grated parmesan, 1 tsp granulated garlic, 1 tsp sweet paprika, and a big pinch of kosher salt directly over and toss again. Spread them out so no two wedges are touching — crowding traps steam and prevents crisping.
Delicious! Will definitely be making again.