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
Scale
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:
- 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