I have come to realize over the years that I am a sauce girl. Condiments, dips, spreads, all of ’em. I just love ’em.
Before I learned to cook I was all about the basics…ketchup, mayo, and barbecue sauce. But these days, I get excited for burgers just so that I can smother them in Sweet Onion Jam or Basil & Feta Avocado Spread. When Justin says he wants steak for dinner, my mind instantly jumps to something like the Cilantro-Garlic sauce that I absolutely adore. When I hear the words fries or wedges, I immediately think of this amazing creamy jalapeno dip that we found a few years ago.
Nothing is simple anymore in that it doesn’t come straight out of a bottle, but everything is easy to make and tastes SO much better. And I can’t not mention that things that come straight from a bottle usually aren’t as good for you. {If you can’t pronounce an ingredient or picture it in your mind, don’t eat it!} So here you have it, my favorite recipe that replaces basic fries and ketchup…
Chili Potato Wedges with Creamy Jalapeño Dip
Yield 4-6 servings
Ingredients
Chili Potato Wedges
- 4 medium russet potatoes
- 2 tablespoons olive oil
- 2 teaspoons chili powder
- 2 teaspoons garlic powder
Creamy Jalapeño Dip
- 1/2 cup sour cream
- 1/2 cup plain Greek yogurt
- 2 roma tomatoes, chopped small
- 1/4 cup finely shredded cheese (Parmesan or sharp cheddar tastes good in this)
- 1 to 2 medium jalapeño chiles, seeded and finely chopped
- 3 green onions, sliced thin
Instructions
- Heat your oven to 450F. Line a large baking pan with foil and spray it with cooking spray.
- Cut the potatoes into thin wedges.
- In a large bowl, mix the potatoes, oil, chili powder, and garlic powder and toss it all to coat.
- Spread the wedges out evenly in the pan and bake for 25 to 30 minutes or until tender and golden brown, turning once.
- Meanwhile, in a medium bowl, mix all of the dip ingredients.
- Serve the potato wedges with the dip and enjoy!