Go Back
Print

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

  1. Preheat oven to 425 degrees F. Prepare a rimmed baking sheet by covering it with tin foil.

  2. Boil the whole scrubbed potatoes for 5 minutes.

  3. 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.

  4. 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.

  5. Add these to the plastic bag with the seasoning and shake until the potatoes are coated.

  6. 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.

  7. 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.

RECIPE NOTES

Recipe adapted from M. Taschuk