These zesty baked potato wedges are a delightful twist on a classic snack, featuring a flavorful seasoning blend and a creamy garlic dip.
Preheat your oven to 400°F (200°C).
Preheating ensures even cooking and crispiness.
Wash the potatoes thoroughly and pat them dry.
Dry potatoes prevent excess moisture, aiding in crispiness.
Cut each potato into 8 wedges.
Try to make the wedges uniform in size for even cooking.
In a mixing bowl, combine the wedges with olive oil, salt, black pepper, paprika, garlic powder, and chili powder. Toss to coat evenly.
Use your hands to ensure all wedges are well coated.
Arrange the seasoned wedges on a baking sheet in a single layer.
Avoid overcrowding to allow proper air circulation.
Bake in the preheated oven for 30-35 minutes, flipping halfway through, until golden and crispy.
Flipping ensures even browning on all sides.
Meanwhile, prepare the garlic dip by mixing sour cream, minced garlic, and parsley in a small bowl.
Let the dip sit for a few minutes to meld the flavors.
Serve the baked wedges hot with the garlic dip on the side.
Garnish with a sprinkle of parsley for a fresh touch.
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