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Taylor Takes A Taste is brought to you by Taylor Mathis and Sally James

Taylor Mathis

Taylor is the photographer and creator of Taylor Takes A Taste. He is a graduate of the University of Wisconsin-Madison where he swam on the Varsity Men’s Team. Taylor lives, with his wife Sara and their dachshund Phoebe, in Charlotte, NC and loves great food and college sports. His photography work can be seen at www.taylormathisphotography.com. Taylor has recently launched a series of food photography e-magazines called “photographing FOOD. “

Sally James

Sally is the recipe developer on Taylor Takes a Taste. Taylor Mathis is the oldest of her four children. She is a graduate of Duke University and has a law degree from University of North Carolina- Chapel Hill.
She studied at L’Academie de Cuisine in Bethesda, Maryland and worked as the kitchen manager at the Fearrington House in Pittsboro, N.C. while Chef Edna Lewis was guest chef. She has operated her own catering company and is currently a recipe developer. Her clients include Publix, Fresh Express, The Wisconsin Milk Marketing Board, and the American Butter Institute. She lives in Charlotte, NC.

Taylor and Sally have worked together on “The Southern Tailgating Cookbook” Available now!

07-01-2013

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

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Recipe By: Sally James

Ingredients

8 oz Sour Cream
⅓ cup mayonnaise
⅓ 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

Instructions

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

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Recipe By: Sally James

Ingredients

1 (5lb) bag russet potatoes, washed
⅓ cup Olive Oil
1 teaspoon salt
½ teaspoon coarse ground pepper

Instructions

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.

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2 comments

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July 2, 2013 - 8:23 am

DessertForTwo - These look crave-able! Such a great version of a fry!

July 15, 2013 - 2:38 am

Kim Beaulieu - 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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