Potato Wedges With Roasted Garlic Dip
Skip the mess of frying in oil and make crispy, crunchy seasoned potato wedges that are light and fluffy on the inside by baking in an oven or air fryer. Serve these perfectly seasoned potato wedges with a homemade roasted garlic dip that is worth repeated dipping.
Equipment
- 1 Air Fryer
- 1 Baking pan for roasting garlic
- 1 Parchment paper
Ingredients
Main ingredients
- 2 Garlic bulbs whole
- Olive oil for roasting and tossing
- ⅓ cup + 2 tablespoons Sour cream
- ¼ cup Mayonnaise
- 2 tablespoons Fresh lemon juice
- 2 teaspoons Red wine vinegar
- ¼ teaspoon Paprika
- ¼ teaspoon Kosher salt
- ¼ teaspoon Ground black pepper
- 3 pounds Russet potatoes unpeeled
- 2 tablespoons Olive oil for coating wedges
- 1 teaspoon Garlic powder
- ½ teaspoon Paprika or smoked paprika
- 3 teaspoons Kosher salt divided
- ¼ teaspoon Ground black pepper
Instructions
Instructions
- Preheat your oven to 400ºF and cut off the tops of the garlic bulbs. Drizzle with olive oil and wrap in foil to roast.
- Roast garlic in the oven for 35-40 minutes until soft and golden. Let cool.
- Scrub potatoes and cut into evenly sized wedges.
- Toss potato wedges in olive oil, garlic powder, paprika, half the kosher salt, and black pepper.
- Place wedges in a single layer in an air fryer basket. Cook at 400ºF for 20-25 minutes, shaking halfway through.
- Squeeze roasted garlic into a bowl. Add sour cream, mayonnaise, lemon juice, vinegar, paprika, remaining salt, and pepper. Mix until smooth.
- Remove wedges from air fryer when golden and crisp. Season with extra salt if desired.
- Serve hot potato wedges with the freshly made roasted garlic dip on the side.
Notes
To freeze: roast wedges and cool completely, then freeze on a sheet pan. Reheat in oven or air fryer until crisp. Garlic dip can be stored for 3–4 days in the fridge.