Potato Wedges with Dip Recipe

Potato Wedges with Dip Recipe photo by Taste of Home

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“I make these potato wedges all the time because my husband won’t eat anything fried,” writes Deborah Lacher of Deerfield, Ohio. “I couldn’t find the dip I wanted in the grocery store, so I made my own.”

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Potato Wedges with Dip Recipe

Prep/Total Time: 30 min.

Yield: 1 Servings

10 20 30

Ingredients

1 large baking potato
Olive oil-flavored cooking spray
1/4 teaspoon salt
Dash garlic salt
Dash cayenne pepper
BACON HORSERADISH DIP:
1/3 cup sour cream
1/2 teaspoon prepared horseradish
1 bacon strip, cooked and crumbled

Directions

Pierce potato and place on a microwave-safe plate. Microwave on high for 3 minutes or until still firm but almost tender. Cut into eight wedges; place on a baking sheet coated with cooking spray. Spritz wedges with olive oil-flavored spray; sprinkle with salt, garlic salt and cayenne. Bake at 425° for 20-25 minutes or until golden brown.
In a small bowl, combine the dip ingredients. Serve with potato wedges. Yield: 1 serving.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving (prepared with reduced-fat sour cream) equals 449 calories, 11 g fat (7 g saturated fat), 32 mg cholesterol, 887 mg sodium, 72 g carbohydrate, 6 g fiber, 15 g protein.

Originally published as Potato Wedges with Dip in Cooking for 2 Fall 2005, p61