Spicy Potato Wedges
Prep
10m
Cook
20m
| Category: | Cookies & Bars |
| Seasons | |
| Cuisine Type | Latin |
Ingredients
Ingredients
| 6 large russet potatoes, cut into wedges and not peeled |
| 0.25 cup olive oil (use more if needed) |
| 0.5 teaspoon garlic salt |
| 0.5 teaspoon fresh cracked pepper |
| 1 teaspoon dried parsley |
| 0.25 teaspoon salt |
| 1 dash chili flakes |
Creamy Garlic and Parmesan Cheese Dip
| 0.5 cup sour cream |
| 0.5 cup caesar salad dressing |
| 0.13 cup parmesan cheese |
Spicy Potato Wedges Directions
- Preheat the oven to 400ºF (or 200ºC).
- In a large bowl, mix together the potato wedges and a small amount of oil. Add the garlic salt, black pepper, cayenne pepper, parsley, salt and red chili flakes, mixing to coat evenly. Place on a cookie sheet and bake in the preheated oven for about 20 minutes.
- If you want a crisper skin on the potatoes, broil them for a few minutes at the end of the cooking time.
- Serves 4 to 6.
- To make the dipping sauce combine sour cream, dressing and cheese together in a small bowl. If you really like it hot, add a few drops (or several) of hot sauce.
- Serve the potato wedges with the dip on the side.
Creamy Garlic and Parmesan Cheese Dip
Notes
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- You can use vegetable oil instead of olive oil. I use olive oil because it is so healthy for us and adds a nice taste. Use whatever oil you prefer that tolerates cooking at a high heat.
- Vary it up a bit. You can also use onion salt, cayenne pepper, or even a bit of dried oregano if you want.
Nutrition facts
Per Serving
| Kcal: | 338 kcal |
| Fibers (g): | 5.2g |
| Sodium (mg): | 241mg |
| Carbs: | 39.3g |
| Sugar (g): | 3.8g |
| Fat: | 19.2g |
| Saturated fat (g): | 4.7g |
| Cholesterol: | 14mg |
| Proteins: | 4.5g |