Name: Hometown Favourite Wedges and Dip
Prep time: 15 min
Cook time: 50 min
Ingredients: 6 Yukon gold potatoes, scrubbed clean; 1/4 cup flour; 2 tsp seasoned salt; 1 tsp celery salt; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp paprika; 1/2 tsp pepper; 2 tbsp olive oil; 2 tbsp butter, melted; 1 cup mayo (I use Hellman's); 1 cup sour cream; 2 tbsp dill weed; 1 tsp onion powder; 1 tsp garlic powder; 1/2 tsp white pepper

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Hometown Favourite Wedges and Dip will have you hooked. Forget the ketchup, one taste of this homemade dip and you'll be swooning. You'll want to put this mix on everything! The potato wedges are seasoned and baked to perfection, crispy on the outside and fluffy on the inside. Your new go to side dish for everything.

There’s a restaurant, in my hometown, that makes the best potato wedges and dip. Hands down, you will not find a better house dip, and the crispy fried potatoes are to die for! Every time I go home, in the summer, I have to stop here. Years ago, I got my hands on the list of ingredients for both of these, and with a little experimenting, I can now have Hometown Favourite Wedges and Dip in the comforts of my own home.

When my good friend hooked me up with the recipe, I was elated, like jumping around my tiny kitchen, at the time, elated! I’ve been holding onto this gem for years. So long, in fact, I had to dig out the back up DVDs full of photos, to find the recipe. I knew, I had a screenshot of the ingredients somewhere. I searched for a good two yours, until it finally popped up. Why had I waited so long to tackle these? I have zero clue!

One taste of the dip, and it took me right back and I’ve been kicking myself for not making this years ago. I could be living on it, it might not replace everything but, it comes pretty darn close. I want to be totally honest here, the potatoes are really good, but it’s this dip that pushes everything over the top. Let me tell you, here and now, this dip is everything. You WILL double dip, without remorse and you have my permission. Your potato to dip ratio will probably fall heavier on the dip side, no joke! It’s that good.

Let’s talk a minute about the potatoes. These are different from the favourite hometown version. I believe they use red potatoes and fry them in a deep fryer. Now I love the crispy bits, don’t get me wrong, but I’m not a huge fan of deep frying in my home, so I wanted to find an alternative, but I still wanted the breading. I also wanted a potato that is fluffy on the inside and crispy on the outside.

Here’s how you can make Hometown Wedges and Dip

Now, I want a fluffy inside, but then a decent crust on the outside still. So, I parboil the whole potato for about 5 minutes. Pull them out and when you can safely handle them, cut them into wedges. You’ll probably get about six to eight wedges per potato depending on how how you cut them.

In a large zip-top plastic bag, add the flour and seasonings along with the oil and melted butter, then toss in the wedges and shake them all around, I like to rub the coating right onto the potatoes. Then I lay them all out on a tin foil lined rimmed baking sheet. I lay all my potatoes facing the same way. I find it so much easier to keep track of which wedges I’ve flipped already when they’re all turned in the same direction.

Make sure to preheat your oven to 425 degrees F. Bake these guys for 20 minutes, flip them and bake for another 20 minutes. I like to broil them for an additional 5 minutes at the end, just to get a bit more of a crunch on them.

While your potato wedges are baking, turn your full attention to this dip. I’m just kidding, this dip comes together in no time. Whisk all the ingredients together and let this sit and marry while the potatoes bake.

If someone asked me to suggest my top picks for food in my hometown, these wedges and dip would definitely make the cut. The wedges are perfect and the dip is even perfect-ier (worthy of made up words). These Hometown Favourite Wedges and Dip are given the title of favourite for good reason! After just one bite, I’m sure you’ll agree.

Loved Hometown Favourite Wedges and Dip? Check out these other addictive recipes, I’m sure they’ll hit the spot:

If you get a chance to make this or any other recipe on the blog and want to share. Please feel free to tag @candyjarchronicles or use #candyjarchronicles on Instagram, so I can see your post. I’d love to see what you’re cooking in your kitchen!

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Hometown Favourite Wedges and Dip

Where I'm from, Hometown Favourite Wedges and Dip is a summer staple. This version of wedges is baked, not fried, and packs tons of flavour. But the dip is the real star of this side dish! You will want to dip everything in this peppery, dill dip. It defines the word addictive!

Prep Time 15 minutes

Cook Time 50 minutes

Servings 4 servings

INGREDIENTS

6 Yukon gold potatoes, scrubbed clean
1/4 cup flour
2 tsp seasoned salt
1 tsp celery salt
1 tsp onion powder
1 tsp garlic powder
1 tsp paprika
1/2 tsp pepper
2 tbsp olive oil
2 tbsp butter, melted

House Dip

1 cup mayo (I use Hellman's)
1 cup sour cream
2 tbsp dill weed
1 tsp onion powder
1 tsp garlic powder
1/2 tsp white pepper

INSTRUCTIONS

Preheat oven to 425 degrees F. Prepare a rimmed baking sheet by covering it with tin foil.
Boil the whole scrubbed potatoes for 5 minutes.
While the potatoes are boiling. Add the flour and the seasonings to a zip top plastic bag and give that a shake to mix them together. Add in the olive oil, and melted butter.
Once the potatoes are cool enough to handle, cut them lengthwise into wedges. You should end up with about 6-8 wedges per potato depending on their size.
Add these to the plastic bag with the seasoning and shake until the potatoes are coated.
Next, spread these out on the prepared baking sheet. Bake them for 20 minutes, take them out, flip each wedges and bake them for another 20 minutes and then finish by broiling them for 5 minutes to crisp them up at the end.
While, the wedges are baking. Make the house dip. Add all the ingredients to a small bowl and whisk until well combined. Let this sit and marry whilte the potatoes bake. Serve alongside the wedges.