This recipe was created in partnership with Line 39 Wines.
Ideal date with myself: seat at the bar, glass of wine, and some sort of hot, salty, fried potato situation.
It’s not unusual for me to dine alone, whether Brian is out of town or I just need some solo time. I enjoy the people watching, not having to think about a conversation, and feasting on something a little indulgent.
But my wallet said I should maybe think about recreating this wine and dine experience at home. Mission: recreate a foolproof recipe that didn’t require a deep fryer, yet would still satisfy my crispy potato craving.
The secret lies in a two-step process. I know, you wanted it to be one. And so did I. But the results just weren’t as good. Failed experiments resulted in a few different outcomes: too oily, soggy, crisp on the outside but half raw inside, and under salted.
You’ll boil them just a bit to get the interior soft, and then most importantly, get them really dry before they go into the oven for their high heat, oven roast. And still, they’re ready in less than 45 minutes.
These potato wedges are extra crispy on the outside, extra fluffy inside, and totally made for dipping. Best eaten straight off the pan, or in a parchment cone if you’re feeling fancy. And I’ve included a recipe for homemade sour cream & chive dip, a must! (It reminds of “Top the Tater”, which I think we went through a tub of every week in college.)
I’ve paired the wedges with partner Line 39’s Pinot Noir, which is soft and berry-ish. It’s delicate enough to compliment vegetarian dishes, and I love being able to find this wine at most stores, even Target!
Easy drinking, easy dipping. I like that match. xo
- [b]for potatoes:[/b]
- 1 1/2 pounds petite potatoes (tri-color or golden yellow), cut vertically in half, then vertically in half again to make wedges
- 1 1/2 teaspoons kosher salt, divided
- 2 tablespoons olive oil
- 1/4 teaspoons black pepper
- [b]for dip:[/b]
- 3/4 cup sour cream
- 2 small green onions, thinly sliced, white and green parts
- 1 1/2 tablespoons fresh lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- To make dip, blend all ingredients in a high speed blender or food processor until smooth. Set in refrigerator until ready to use.
- Preheat oven to 450 degrees F.
- Fill a large pot with water, about 6-8 cups (or enough to cover potatoes by 2 inches), and bring to a boil. Add 1 teaspoon salt, then potatoes. Simmer for 10 minutes, until potatoes are just fork tender. Turn off stove, and drain potatoes very well. Add potatoes back to the pot and set over the hot burner to dry off any remaining water.
- Toss potatoes with olive oil, remaining 1/2 teaspoon salt and pepper. Spread out on baking sheet so they are not touching. Bake for 10 minutes, stir and flip. Then bake for 12 minutes longer, until potatoes are golden brown and crispy. Serve immediately with dip.