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
Extra Crispy Potato Wedges without frying, Made For Dipping
Par-boiling potato wedges, then baking, makes them extra crispy.
Ingredients
for potatoes:
- water
- 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
for dip:
- 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
Instructions
- 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.
My dream Friday night… a good book, potato wedges, and a glass of wine. This post is really speaking to me!!
To say these look amazing is an understatement!
Whoa right up my alley! And love the wine rec :) xoxo
I have been trying to recreate crispy potato wedges for so long and almost gave up because of how long they always took. You have saved me! I can’t wait to try this method. Sounds like the perfect solo date night in :) xo
I was sooo happy when these came out just right. Several tests later! But who doesn’t like eating potatoes, in all forms? ;)
These look so good!
I hope you have a lovely day. x
Izzy |http://www.pinchofdelight.com
potato love! thanks for stopping by, Izzy. xo
This is my dream date with myself too! I kind of love eating by myself sometimes, but being at home on the couch is even better too :) I can’t wait to try these crispy wedges!
Amanda, I LOVE, LOVE, LOVE these potato wedges!! My husband and I will go crazy for these!
they rarely make it to a plate. and i’m okay with that! xo
Crispy potatoes + creamy dip + wine? Now you’re talkin my language! Love the sound of that herby dip!
Three things i love, mega. And yes, the herby dip is so great! I love it for roasted brussels sprouts too.
I can cope with the 2 step process if it means chips that look as good as these! In love with their golden edges. Sounds like the perfect evening with a glass of wine <3
2 steps to the best little taters! i’ll take it too. :)
I love people watching when I take myself out to dinner. Wine & crispy potato based things is my jam – two steps is fine if they turn out as perfect as these. Love it!
Totally worth a little extra time! And cheers to the weekend, thanks for stopping by. xo
I love love love this combination :)
These look restaurant-worthy! If I had it my way, potatoes (in any form) would be an everyday sort of thing. My grandma says it’s our Irish roots, and I totally associate them with comfort. I can’t imagine a more delicious salty treat. Definitely trying your 2 part method, which I’m sure takes oven fries right over the top! xo
Potatoes work for every meal of the day, and not many things are like that! Love hearing your love for them that runs deep in your Irish roots. xo
These sound incredible! i have been searching for a way to make crispy wedges without needing a fryer, i will be trying these tomorrow night!
yay! let me know what you think. thanks for stopping by, Rachael. xo
do you peel the potatoes it does not say in recipe
no need to peel!