“The best potatoes ever.”
When someone puts something you make in between “best” and “ever” – that’s a pretty great feeling, especially when it’s something you really had to work at perfecting.
For me, that dish is potatoes.
It sounds crazy. Potatoes are supposed to be the simplest dietary staple. You boil em’, salt em’ and serve em’ up – that’s how they cemented themselves in food history. For me, it was never this simple.
I would always struggle to make baked potatoes that weren’t grainy and undercooked in the middle, mashed potatoes with hard lumps and roasted potatoes that just fell apart.
I think I’ve finally perfected it with these guys. These wedges have a crispy outer skin and the perfect baked potato texture inside each one, with some serious garlic flavour. There’s a trick to getting them right that completely saved me from a life of sorry potatoes. Keep reading.
As much as I could eat them straight-up, you know I can’t resist a good opportunity for dip!
You gotta have dip.
Back home in Saint John, my all-time favourite restaurant is a pub called Britt’s. It’s the kind of place with a few more upscale plates, but a whole lot of amazing people-pleasing pub food. I used to go there after work and we’d grab beers and a plate of these chips made in house. They came with this delicious chive and dill dip that made eating them all the more satisfying.
We had this potato wedge and dip combo on a lazy Saturday night, before heading out to see Moonlight in theatres (it was very good, in case you were wondering if you should see it).
It’s an easy recipe to make and you don’t need anything but your ingredients and a knife to prepare the dip.
The trick to perfect potato wedges? Hot butter.
This is an absolute necessity and there are no substitutes. It is the absolute best thing for creating a delicious, crispy outside on every wedge. You need to microwave it until it is sizzling, popping hot and then pour it over your wedges half-way through their cooking time.
These wedges are addictive.
If you’re looking for an alternative to traditional Thanksgiving potatoes this November, I definitely recommend welcoming these to your table. They’re also a great, easy weeknight side dish.
Sour cream and dill dip with lemon garlic potato wedges
- 1/2 cup of sour cream
- 4 green onions, finely sliced
- 3 tbsp of dill, chopped
- 1 tsp hot sauce
- 1 tsp minced garlic
- 1/2 tsp salt
- 5 medium-sized white potatoes
- 1/2 lemon
- 2 tsp sea salt
- 1/2 tsp pepper
- 1 tbsp olive oil
- 1/4 cup butter
- 1 tbsp minced garlic
- Preheat your oven to 425ºF. Line a baking sheet with parchment paper and drizzle with your 1 tbsp of olive oil. Place a large pot of water on the stove and set to high to boil. Slice potatoes in half and then lengthwise into wedges. Once the water is boiled, throw the potatoes in and boil for five minutes. Drain and place on the pan, making sure they are flat. Sprinkle with 1 tsp sea salt and squeeze half a lemon over the potatoes. Save the lemon. Place in the oven.
- After 15 minutes, remove the potatoes. Warm your 1/4 cup of butter in the microwave until it is completely melted and hot. Stir in minced garlic. Pour over the potatoes. Squeeze your lemon over them again, adding another sprinkling of salt and pepper. Turn the oven down to 400ºF and let the potatoes cook an additional 20 minutes.
- Meanwhile, finely chop your dill and green onion, mixing into the sour cream with hot sauce, salt and garlic. Stir with a spoon and leave in the fridge until ready to serve.
- Remove your potatoes from the oven after about 35-40 minutes. Squeeze with more lemon and sprinkle with your remaining salt and pepper. Serve hot with dip.