6 russet potatoes, cut into wedges (do not peel)
– drizzle extra virgin olive oil –
2 ml garlic salt
2 ml fresh cracked black pepper
5 ml dried parsley
1 ml sea salt
– dash red chili flakes –
CREAMY GARLIC AND PARMESAN DIP
125 ml light sour cream
125 ml caesar dressing
25 ml parmesan cheese, grated
In a large bowl; mix potato wedges and small amount of oil. Add garlic salt, black pepper, cayenne pepper, parsley, salt and red chili flakes; mixing to coat evenly. Place on cookie sheet and bake in preheated 400 F (200 C) oven for about 20 minutes. If a crisper skin is desired, broil for a few minutes at the end of cooking.
In a small bowl; mix sour cream, dressing and cheese together.
Serve potato wedges with dip on the side.
Serves 4