Name: Tater Wedges
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
Ingredients: 2 russet potatoes; 2 sweet potatoes; 2 tablespoons extra-virgin olive oil; 1 tablespoon chopped fresh rosemary; 2 teaspoons kosher salt; 1 teaspoon freshly ground black pepper; 1/2 teaspoon granulated garlic; 1/2 cup mayonnaise; 1/4 cup sour cream; 1/4 cup packed fresh dill; 1/4 cup packed fresh flat leaf parsley; 1 tablespoon spicy brown mustard; 1/4 teaspoon freshly ground black pepper; 1/4 teaspoon kosher salt

Directions

For the taters: Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
Thoroughly wash the skins of the potatoes. Cut each in half lengthwise, then slice the halves into 2 to 3 wedges each.
Place the wedges in a large mixing bowl. Drizzle in the olive oil and sprinkle in the rosemary, salt, black pepper and granulated garlic. Toss until the potatoes are thoroughly coated.
Spread the potatoes out on the prepared baking sheet, being sure to leave space in between the wedges. Bake in the middle of the oven until almost tender, about 25 minutes. Flip the wedges over and bake until the edges are crispy and turning brown, about 10 minutes more.
For the dipping sauce: Meanwhile, place the mayonnaise, sour cream, dill, parsley, mustard, pepper and salt in a food processor. Pulse until the fresh herbs are chopped and the ingredients are combined, about 30 seconds. Pour into a small bowl and serve alongside the warm potato wedges.

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Tater Wedges

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