Roasted Russet & Sweet Potato Wedges |
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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Fried fish wouldn't be complete without chips. A cool sour cream sauce tames the heat in these taters, but if you're looking for more spice, add chili powder to the seasonings. Ingredients:
2 medium russet potatoes, peeled |
2 medium sweet potatoes, peeled |
2 tablespoons olive oil |
2 teaspoons garlic powder |
2 teaspoons ground cumin |
2 teaspoons paprika |
1 teaspoon seasoned salt |
1/4 to 1/2 teaspoon crushed red pepper flakes |
1/8 teaspoon pepper |
dip: |
1/2 cup sour cream |
1/2 teaspoon seasoned salt |
1/2 teaspoon garlic powder |
Directions:
1. Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15-in. x 10-in. x 1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat.
2. Bake at 400° for 25-30 minutes or until tender, turning once.
3. In a small bowl, combine the dip ingredients. Serve with potatoes. Yield: 8 servings.
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