Ingredients
Roasted Garlic Dip
- 2 whole garlic bulbs
- olive oil, for drizzling
- 1/3 cup + 2 tablespoons (115 g) sour cream
- 1/4 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 teaspoons red wine vinegar
- 1/4 teaspoon paprika
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
Potato Wedges
- 3 pounds russet potatoes (unpeeled)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika (or smoked paprika)
- 3 teaspoons kosher salt (divided)
- 1/4 teaspoon ground black pepper
Instructions
- Roast Garlic Preparation: Preheat your oven to 400ºF (200ºC). Trim about a quarter inch off the top of each garlic bulb to expose the cloves. Place the bulbs cut-side up on foil, drizzle generously with olive oil, and wrap tightly. Set them upright in a small baking dish to keep position.
- Roast Garlic: Roast the garlic bulbs for 30 minutes until the cloves become golden and soft. Allow them to cool slightly before using.
- Make Roasted Garlic Dip: Squeeze the roasted garlic cloves from their skins directly into a food processor. Add sour cream, mayonnaise, lemon juice, red wine vinegar, paprika, salt, and black pepper. Blend until the mixture is smooth and creamy. Chill or serve immediately.
- Preheat Oven and Prepare Pan for Potato Wedges: Increase the oven temperature to 450ºF (230ºC). Place a large baking sheet inside the oven during preheating to get it hot.
- Cut Potatoes: Cut each russet potato into 8 wedges by halving lengthwise, halving each half again, then slicing each quarter diagonally into two wedges.
- Parboil Potatoes (Optional but Recommended): Place the potato wedges in a pot of cold water with 1 teaspoon salt. Bring to a boil and cook for 3–4 minutes to slightly soften. Be careful not to overcook to prevent falling apart. Drain and allow to steam dry for 5 minutes.
- Season Potatoes: In a large bowl, toss the wedges with 2 tablespoons olive oil, 1 teaspoon garlic powder, 1/2 teaspoon paprika, the remaining 2 teaspoons kosher salt, and 1/4 teaspoon ground black pepper until evenly coated.
- Roast Potato Wedges: Remove the hot baking sheet from the oven and line it with parchment paper. Spread the potato wedges in a single layer. Roast for 35–45 minutes, turning or shaking the pan halfway through, until wedges are golden, crispy, and fork-tender.
- Serve: Let the potato wedges cool for 5 minutes. Serve warm alongside the roasted garlic dip.
- Air Fryer Method (Alternative): Preheat the air fryer to 400ºF (200ºC). Cut and optionally parboil the potato wedges as described above. Toss with olive oil and seasonings. Arrange in a single layer in the air fryer basket without overcrowding and cook for 20 minutes, shaking halfway through, until golden and crispy. Cool 5 minutes before serving with the dip.
Notes
- Parboiling the potatoes before roasting or air frying helps achieve crispness and tenderness.
- Do not over-parboil potatoes to avoid them falling apart during cooking.
- Use parchment paper when roasting to ease cleanup and prevent sticking.
- For the air fryer method, cook in batches if necessary to ensure even crisping.
- Roasted garlic dip can be made ahead and refrigerated for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
