Roasted Barbecue-Spiced Potato Wedges with Lemon-Herb Cashew Sour Cream Dip
Recipe type: Appetizer, side dish
Cuisine: American, Barbecue, summer
Serves: 6 servings
  • 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
  1. Preheat oven to 425˚.
  2. On a baking sheet, toss the potatoes with the olive oil, spices, salt and pepper. Arrange in a single layer.
  3. 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