Baked Potato Wedges with Bacon Buttermilk Dip

Crispy baked potato wedges are an easy side dish or appetizer to prepare for a large crowd. If you are serving them as an appetizer, their long slender shape makes them perfect for dipping in a variety of dipping sauces. If served as a side dish, you can drizzle them with a dipping sauce. What sauce goes best with potato wedges you ask? Try them with this creamy Bacon Buttermilk Dip.


Bacon Buttermilk Dip
Author: Sally James
  • 8 oz Sour Cream
  • 1/3 cup mayonnaise
  • 1/3 cup buttermilk
  • ½ cup chopped scallions
  • 2 tablespoons chopped chives
  • 1 tablespoon chopped shallots
  • 2 teaspoons red wine vinegar
  • 1 teaspoon chopped garlic
  • ½ teaspoon Dijon mustard
  • ½ teaspoon Tabasco
  • ½ teaspoon Worcestershire
  • ½ teaspoon salt
  • ¼ teaspoon coarse ground pepper
  • 8 strips cooked bacon, finely chopped, or ground in food processor
  1. In a medium sized bowl, mix all of the ingredients together until a smooth and creamy dip has formed. Serve immediately or cover and refrigerate until ready to eat. Serve with or on top of baked potato wedges.


Baked Potato Wedges
Author: Sally James
  • 1 (5lb) bag russet potatoes, washed
  • 1/3 cup Olive Oil
  • 1 teaspoon salt
  • ½ teaspoon coarse ground pepper
  1. Cut potatoes in half and then into wedges. In a large bowl, coat wedges in oil, salt. And pepper. Spread the coated potatoes in a single layer on 2 baking sheets. Bake at 400F for 45-60 minutes, flipping wedges halfway through.

Recipe ©Sally James Mathis

Photography ©Taylor Mathis


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  1. says

    These look so amazing. I just love potatoes, not one of those gals afraid of carbs or taters. I really want to try out that dip. That’s a cool idea for the wedges, something a little different than our usual ketchup or sriracha.

    It was really nice to meet you the other day on G+, albeit virtually. You gave such great advice.

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