Potato Wedges With Dipping Sauce Recipes

POTATO WEDGES WITH DIP

Steps:

• Pierce potato and place on a microwave-safe plate. Microwave on high for 3 minutes or until still firm but almost tender. Cut into eight wedges; place on a baking sheet coated with cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with salt, garlic salt and cayenne. Bake at 425° for 20-25 minutes or until golden brown. , In a small bowl, combine the dip ingredients. Serve with potato wedges.

POTATO WEDGES WITH SWEET & SPICY SAUCE

Steps:

• Preheat oven to 425°. Cut each potato lengthwise into six wedges; place in a large bowl. Add oil and seasonings; toss to coat. Transfer to two foil-lined 15x10x1-in. baking pans. Bake 45-50 minutes or until tender, turning once., In a small bowl, mix sauce ingredients. Serve with potato wedges.

RANCH POTATO WEDGES WITH THREE DIPS

Steps:

• Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
• Make the ranch seasoning: In a medium bowl, whisk the buttermilk powder with the dried parsley, dried chives, garlic and onion powders, 1 teaspoon salt and 1/2 teaspoon pepper.
• Bake the potato wedges: In a large bowl, toss the potatoes with the olive oil and season with salt and pepper. Add 1/4 cup plus 2 tablespoons of the ranch seasoning and toss well. Arrange the potato wedges on the prepared baking sheet.
• Bake for 40 to 45 minutes, until browned and crisp; flip the wedges halfway through baking.
• Make the dips: Meanwhile, in a medium bowl, whisk the sour cream with the remaining ranch powder, then divide this mixture evenly among 3 small bowls.
• Stir the chives and 1 teaspoon of water into one bowl of the ranch dip. Stir the BBQ sauce and hot sauce into the second bowl. Stir the giardiniera into the last bowl. Season each dip with salt and pepper.
• Serve the ranch potato wedges with the three dips.

GRILLED POTATO WEDGES WITH BARBECUE DIPPING SAUCE

Steps:

• Heat gas or charcoal grill. Cut each potato lengthwise into 8 wedges; pat dry with paper towels. Spray potato wedges thoroughly with cooking spray. Sprinkle with Cajun seasoning. Place in grill basket (grill "wok").
• Place grill basket on grill rack over medium heat. Cover grill; cook 30 to 40 minutes, stirring every 10 minutes, until potato wedges are tender.
• In small bowl, mix sour cream and barbecue sauce. Serve with potato wedges.

SWEET POTATO WEDGES WITH SESAME-SOY DIPPING SAUCE

Steps:

• Make the dipping sauce: Stir together soy sauce, vinegar, and sesame oil in a small bowl. Set aside.
• Make the sweet potato wedges: Preheat oven to 500 degrees. Toss sweet potatoes with oil and salt in a large bowl. Arrange in a single layer on a baking sheet. Roast, turning once, until tender and slightly browned, about 20 minutes. Transfer to serving dish; immediately sprinkle with sesame seeds. Serve with dipping sauce.

POTATO WEDGES WITH ROASTED GARLIC DIP

Steps:

• MAKE THE ROASTED GARLIC DIP:
• Preheat the oven to 400°. Place the garlic cloves in an ovenproof dish, then pour in the olive oil and toss to coat. Spread out in a single layer and roast in the preheated oven of 25 min or until tender. Remove from the oven and let stand until cool enough to handle.
• Peel the garlic cloves, then place on a heavy cutting board and sprinkle with a little salt. Mash well with a fork until smooth. Scrape into a bowl and stir in the sour cream and mayonnaise. Season to taste with salt and paprika. Cover the bowl with plastic wrap and let chill until ready to serve.
• MAKE THE POTATOES:.
• To cook the potatoes, cut each potato half into 3 wedges and place in a large bowl. Add the olive oil, garlic, and salt and toss well. Transfer to a roasting pan, then arrange in a single layer and roast in the preheated oven for 1-1 1/4, or until crisp and golden.
• Remove from the oven and transfer to serving bowls. Serve immediately, handing round the roasted garlic dip separately.