Sometimes salad just doesn’t cut it. Your stomach grumbles, and all it wants is tasty starches. These tater wedges are just the thing to hit the spot, and they also happen to be way healthier for you than fast food french fries. They’re easy to make and great on their own or as a hearty side dish.
Sometimes salad just doesn’t cut it. Your stomach grumbles, and all it wants is tasty starches. These tater wedges are just the thing to hit the spot, and they also happen to be way healthier for you than fast food french fries. They’re easy to make and great on their own or as a hearty side dish.
Bake up a batch for your next movie night and give your guests a unique alternative to plain old popcorn. They taste swell dipped in honey-mustard, and you can make them absolutely sinful by topping them off with melted cheddar and chopped green onions.
Ingredients
4 large russet potatoes
1/4 cup vegetable oil
2 tbsp. grated Parmesan cheese
1/2 tsp. garlic powder
1 tbsp. paprika
1 tsp. salt
1 tsp. pepper
Sauce
1/2 cup sour cream
2 tbsp. ketchup
1 tbsp. creamy horseradish sauce
1/4 tsp. cayenne pepper
1/4 tsp. paprika
1/4 tsp. salt
1/4 tsp. pepper
Preheat oven to 350 degrees. Thoroughly wash potatoes, leaving skin on. Slice potatoes in half, then cut into wedges, approximately 1/2-inch wide. Mix vegetable oil, parmesan cheese, garlic powder, salt, paprika and pepper in a small bowl.
Place potatoes on tin foil-covered baking sheet and brush with mixture. Place in middle rack and bake for 1 hour.
In a small bowl, mix all of your sauce ingredients and place in fridge to chill. Remove taters from oven, slide them onto a ceramic plate and let cool 5 to 10 minutes.
Dip and eat!
