Crispy Parmesan Potato Wedges With Lemon Basil Dip |
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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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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 |
2 - 3 lbs potatoes |
evoo |
coarse salt |
cracked black pepper |
grated parmesan |
dip |
1.5 c kraft mayo |
4 garlic cloves |
1 t lemon juice |
handful fresh green basil |
handful fresh opal basil |
salt and pepper |
Directions:
1. POTATO WEDGES:
2. Preheat oven to 450
3. Cut potatoes into thick wedges, (slice into bowl of ice water)
4. Remove potatoes from water and place in large ziploc baggie
5. Drizzle with EVOO and seasonings
6. Shake
7. Pour onto baking sheet and bake 1 hour, or until done and edges are crispy
8. DIP:
9. Peel, crush, and chop garlic
10. Tear both types of basil into small pieces
11. Stri garlic, basil, and lemon into mayo
12. Salt & Pepper to taste
13. Transfer to serving bowl
14. 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).
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