Potato Wedges with Roasted Garlic Dip
Crispy on the outside and perfectly tender on the inside, these Potato Wedges with Roasted Garlic Dip are the ultimate crowd-pleaser. This recipe combines golden-baked russet potato wedges seasoned with a flavorful blend of garlic powder, smoked paprika, and dried oregano, creating irresistible layers of savory goodness. The real star, however, is the creamy roasted garlic dip, made with caramelized garlic cloves, tangy sour cream, smooth mayonnaise, and a splash of fresh lemon juice for a zesty finish. Whether you're hosting a casual gathering or looking for a comforting snack, this easy-to-make recipe is the perfect pairing of crunchy and creamy. Serve these wedges hot and fresh for a guaranteed hit that pairs wonderfully with any main course or as a standalone appetizer.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 whole Garlic bulb
- 1 cup Sour cream
- 0.5 cup Mayonnaise
- 2 tablespoons Fresh parsley
- 1 tablespoon Lemon juice
Instructions
Preheat your oven to 400°F (200°C).
Wash the russet potatoes thoroughly and cut them into evenly sized wedges.
In a large bowl, mix the olive oil, garlic powder, smoked paprika, dried oregano, salt, and black pepper.
Toss the potato wedges in the seasoning mixture until evenly coated.
Line a baking sheet with parchment paper and arrange the potato wedges in a single layer, leaving some space between each wedge.
Cut the top off the garlic bulb to expose the cloves, drizzle with 1 teaspoon of olive oil, wrap in aluminum foil, and place it on the baking sheet with the potatoes.
Bake for 35-40 minutes, flipping the potato wedges halfway through, until they are golden and crispy. Roast the garlic bulb for the same duration until soft and fragrant.
While the potatoes bake, prepare the roasted garlic dip. Squeeze the roasted garlic cloves out of their skins into a bowl and mash into a paste using a fork.
In a medium bowl, combine the roasted garlic paste, sour cream, mayonnaise, chopped fresh parsley, and lemon juice. Mix until smooth and creamy.
Taste the dip and adjust seasoning if needed by adding a pinch of salt or more lemon juice.
Remove the potato wedges from the oven and let them rest for 3-5 minutes.
Serve the crispy potato wedges warm with the roasted garlic dip on the side.
Nutrition Facts
Calories |
774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 40 mg | 13% | |
| Sodium | 746 mg | 32% | |
| Total Carbohydrate | 77.6 g | 28% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 7.2 g | ||
| Protein | 12.4 g | 25% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 170 mg | 13% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 1642 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
