Description
Crispy potato wedges seasoned with garlic and parmesan, served with a creamy ranch dip.
Ingredients
Scale
- 4 large russet potatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1/4 cup grated parmesan cheese
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp dried dill
- 1 tsp onion powder
- 1 tsp garlic powder
Instructions
- Preheat oven to 400°F (200°C).
- Cut potatoes into wedges and toss with olive oil, minced garlic, salt, pepper, and paprika.
- Spread wedges on a baking sheet and bake for 30-35 minutes until crispy.
- Sprinkle grated parmesan cheese over the wedges in the last 5 minutes of baking.
- Mix sour cream, mayonnaise, dried dill, onion powder, and garlic powder to make the ranch dip.
- Serve potato wedges hot with ranch dip.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
- Adjust seasoning to taste.
- Store leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 20mg
Keywords: garlic parmesan potato wedges, crispy potato wedges, ranch dip, easy appetizer