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"Smashed" Potato Wedges




  RS Garlic and Rosemary Pot Wedges

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Featuring Restaurant Style Garlic and Rosemary Wedges

 


Ingredients
½ bagRestaurant Style Garlic and Rosemary Wedges (1.8kg)
½ cupolive oil
1 tsponion powder
2 pinchsalt
2 pinchpepper

Dipping Sauce

2 cupsour cream
½ cupred or yellow bell pepper, minced
½ cupfresh chives (or green onion), finely chopped
½ cuplemon juice
1 tspgarlic, minced
½ tspcayenne pepper
¼ cupbacon bits, optional

Note: Any remaining chives or minced pepper can be used as a garnish on the wedges if desired.


Directions

Dipping Sauce

  1. In a medium mixing bowl, add sour cream, bell pepper, chives, lemon juice, cayenne pepper and garlic. 
  2. If desired, add bacon bits as well (or save as a garnish). 
  3. Mix well with a spatula or whisk. 
  4. Dip can be made in advance and held in the refrigerator until needed. 
  5. Serve when needed.

"Smashed" Wedges

  1. Preheat oven to 450° F. 
  2. Place Garlic and Rosemary Wedges in a single layer on a non-stick baking sheet and bake for 8 minutes and remove from oven. 
  3. Place potato wedges in a single layer on the cutting board. Using a fork (or spatula, or back side of a spoon) “smash”, “push down” or “squish” each potato wedge until it “breaks” or “pops”. 
  4. Combine onion powder, salt and pepper together in a small bowl. Sprinkle the “smashed” wedges with the seasoning. 
  5. Place frying pan on stovetop over medium-high heat. Add half of the oil and half of the potatoes. Cook for 3-4 minutes and then turn-over. Cook another 3-4 minutes or until desired crispness. 
  6. Repeat with second half of the potatoes. 
  7. Remove and serve with dip.
 

 

Serves - 2 to 3