Garlic Truffle Potato Wedges
Wedges
1½ lbs russet potatoes (about 3 to 4 medium)
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
1½ lbs russet potatoes (about 3 to 4 medium)
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
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.
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.