Crisp oven-baked potato wedges are a healthier delicious side dish, tossed in parmesan cheese and parsley. Dip each wedge in creamy sour cream chive sauce.
So I recently had a little bit of a spud dilemma. Lying on my counter was a pile of orphaned russet potatoes who didn’t make it into a batch of creamy potato salad, sad but true. But not to fret, with a little investigation into my pantry and refrigerator, these lonely tubers were quickly transformed into some hot oven baked potato wedges, just waiting to be dipped in cool sour cream and chive sauce.
Each fry is pretty big, about 1-inch sized wedges. I tossed them in olive oil, salt, pepper, garlic powder and paprika for a healthier yet flavorful side. To get the crispiest fry possible, I baked them on a baking rack coated with cooking spray so they wouldn’t stick, and the hot air could circulate and evenly cook around the entire wedge.
Each piece had a nice creamy center. However, I wish the outside was still a little crispier. I think I will try baking them for slightly longer next time to see if that helps. I’ve also heard of tossing the potatoes in a little bit of cornstarch to help dry and crisp the fries a bit more, something to try later!
I’m a big fan of sour cream and chive flavor combination, especially on potatoes. This is a simple dipping sauce with light sour cream, milk, and onion powder. I couldn’t stop dipping and eating the potato wedges, and I think Jason and I kept sneaking a bite every time we walked by the hot pan!
Russet potatoes are great for baking because they have a high starch content and have a soft and flaky texture once cooked. Each wedge is like mini bites of crisp outside and mashed potato center, just what you want for fries.
So you cannot skip this step, toss the hot oven baked wedges with some freshly minced parsley, shredded parmesan cheese and a little more salt and pepper to finish. A little dip once or twice into the sour cream and chive sauce and you’re in carb bliss!
Why are Russet Potatoes good for baking?
The classic browned skin and fleshed white spud is low in moisture and high in starch content, making it not only great for baking but mashing and frying too. They have what is known as “mealy” texture, making it light, fluffy and flaky once cooked. Baking the potato wedges at high temperatures help the inside cook and crisp up the outside, giving you a nice contrast of textures with each bite.
Oven Baked Potato Wedges with Sour Cream Chive Dipping Sauce
- 4 medium-sized russet potatoes
- 1/4 cup olive oil, extra-virgin
- non-stick cooking spray
- 1/2 teaspoon kosher salt, plus more for sprinkling
- teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon black pepper, freshly ground, plus more for sprinkling
- 2 tablespoons parsley leaves, chopped
- 1/4 cup Parmesan cheese, shredded
Sour Cream and Chive Dipping Sauce-
- 1 cup sour cream, light kind
- 1/4 cup milk, or more to thin sauce
- 1/2 teaspoon onion powder
- 2 tablespoons chives, sliced
- Preheat oven to 450°F.
- Scrub and wash the skins of the potatoes. Cut potatoes in half lengthwise, and then slice each half into 4 wedges (8 total per potato), about 1 inch wide.
- Immediately transfer cut potatoes to a large bowl with enough water to cover the potatoes. This helps to prevent browning of the potatoes.
- In a small bowl mix the salt, garlic powder, paprika, and black pepper.
- Thoroughly dry each potato wedge with a paper towel. Transfer potatoes to a small baking sheet pan and refrigerate uncovered, on the top shelf for 10 minutes to help the potatoes dry out.
- Add the seasoning mix and olive oil to the bowl with the potatoes and toss until evenly coated.
- Line a large sheet pan with foil. Place a baking rack on top of the pan. Spray the rack with nonstick cooking spray. Evenly spread out the potato wedges, so they are not touching on the rack.
- Bake for 25 minutes, and then flip each potato to the other side to brown. Bake for another 5-10 minutes, or until the potatoes are cooked through, browned and crisp.
- Toss the hot fries in a large bowl with parsley leaves, parmesan cheese and more salt and pepper as desired. Serve hot from the oven!
Sour Cream and Chive Dipping Sauce-
- In a small bowl combine sour cream, milk, onion powder, and chives. Add more milk if needed to thin out dipping sauce. Add salt if desired. Serve with warm oven fries.