Crispy Parmesan Potato Wedges With Lemon Basil Dip
From sparow64 17 years ago
- 60 minutes to make
- Serves 12
Yummy side dish or appetizer! The real Kraft Mayo works best for the dip - some of the others are a little sweet, and a little thin.
Ingredients
- potato WEDGES: shopping list
- 2 - 3 lbs potatoes shopping list
- EVOO shopping list
- coarse salt shopping list
- cracked black pepper shopping list
- Grated Parmesan shopping list
- DIP: shopping list
- 1.5 c Kraft Mayo shopping list
- 4 garlic cloves shopping list
- 1 T lemon juice shopping list
- handful fresh green basil shopping list
- handful fresh opal basil shopping list
- salt and pepper shopping list
How to make it
- POTATO WEDGES:
- Preheat oven to 450
- Cut potatoes into thick wedges, (slice into bowl of ice water)
- Remove potatoes from water and place in large ziploc baggie
- Drizzle with EVOO and seasonings
- Shake
- Pour onto baking sheet and bake 1 hour, or until done and edges are crispy
- DIP:
- Peel, crush, and chop garlic
- Tear both types of basil into small pieces
- Stri garlic, basil, and lemon into mayo
- Salt & Pepper to taste
- Transfer to serving bowl
- Cover with plastic wrap and chill until serving. (I make the dip, and let it chill while potatoes are baking, pull it out of the fride as soon as the potatoes are done).
The Rating
Reviewed by 6 people-
Mmmm :) Basil, lemon, garlic?? LOVE it! Thanks, Sparow :)
kukla
in Barrie, Ontario loved it
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I made these over the weekend and they are so good. I love the dip! Thanks again for the recipe, Sparow. =)
lunasea
in Orlando loved it
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My children loves wedges, I hope I can get them to love the dip also. Sounds fantastic to me. Thnak you.....
unicorn4
in Melbourne loved it
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