Garlic Truffle Potato Wedges
Ingredients
Wedges
- 1½ lbs (about 3 to 4 medium) russet potatoes
- 2 Tbsp olive oil
- 1 Tbsp Black Truffle Garlic Seasoning
- 2 Tbsp parmesan cheese, grated
- garnish fresh parsley, chopped, optional
Ranch Dip
- ½ cup mayonnaise
- ½ cup buttermilk
- 4 tsp Rustic Garden Ranch Spice Blend
Instructions
- In a small bowl, combine ingredients for ranch dressing; refrigerate until ready to use. Preheat oven to 425°F. Wash potatoes (leave skin on); cut lengthwise into ¾-inch wedges. Soak wedges in ice water for 30 minutes. Thoroughly pat wedges dry with a towel to remove excess moisture. Toss wedges with olive oil, seasoning, and parmesan cheese. Arrange, cut side down, on a baking sheet lined with parchment paper. Bake for 30 minutes; turn wedges over and cook for an additional 15 to 20 minutes. Garnish with chopped parsley, if desired. Serve with buttermilk ranch dip.
