Roasted Barbecue-Spiced Potato Wedges with Lemon-Herb Cashew Sour Cream Dip
Author: Spoon With Me
Recipe type: Appetizer, side dish
Cuisine: American, Barbecue, summer
Serves: 6 servings
Ingredients
2 pounds medium yukon gold potatoes, cut into ½ inch thick wedges
3 tablespoons olive oil
½ teaspoon granulated garlic
½ teaspoon onion powder
¼ teaspoon smoked paprika
½ teaspoon paprika
salt and freshly ground black pepper to taste
Lemon-Herb Cashew Sour Cream Dip for serving (optional), see recipe here
Instructions
Preheat oven to 425˚.
On a baking sheet, toss the potatoes with the olive oil, spices, salt and pepper. Arrange in a single layer.
Bake for about 40-45 minutes, or until the bottoms of the potatoes are golden and crispy. Use a stiff spatula to pop the potatoes off the pan using a firm scraping motion. Serve while hot with the dip.
Recipe by Spoon With Me at https://spoonwithme.com/roasted-barbecue-spiced-potato-wedges-with-lemon-herb-cashew-sour-cream-dip/