Garlic Potato Wedges with Garlic Dip are a delicious side dish. Baked to a golden, crispy perfection with a flavorful seasoning, they are served with a creamy garlic dip that complements any meal beautifully.
Ingredients
– For the Garlic Dip:
- Mayonnaise: 3/4 cup
- Sour cream: 1/4 cup
- Garlic: 2 teaspoons (minced)
- Paprika: 1/4 teaspoon (smoked)
- Salt: A pinch
- Black pepper: 1/4 teaspoon
– Vegetable oil: 6 tablespoons
– Cornstarch: 1.5 tablespoons
– Salt: 1 teaspoon
– Black pepper: 1/2 teaspoon
– Garlic powder: 3/4 teaspoon
Instructions
- Preheat your oven to 475°F (245°C) and place an oven rack in the lower third of the oven.
- Grease a large baking sheet with 5 tablespoons of the vegetable oil, then place it in the oven for 5–7 minutes until the oil is hot.
- Place the cut potatoes in a bowl, add the remaining 1 tablespoon of vegetable oil, and toss to coat evenly.
- Cover the bowl and microwave the potatoes for 4–6 minutes, flipping them halfway through, until they are slightly tender.
- In a small bowl, combine the cornstarch with salt, black pepper, and garlic powder.
- Drain the potatoes and pat them very dry with paper towels to remove excess moisture. Return them to the bowl and toss with the cornstarch and spice mixture until fully coated.
- Arrange the seasoned potato wedges in a single layer on the preheated baking sheet. Bake for 15 minutes.
- Flip the potato wedges to the other side and bake for an additional 10–20 minutes, or until golden brown and crispy.
- While the potatoes are baking, prepare the garlic dip by whisking together the mayonnaise, sour cream, minced garlic, smoked paprika, salt, and black pepper until smooth.
- Remove the potato wedges from the oven and place them on paper towels to absorb any excess oil. Serve hot with the garlic dip.
