Cooking Time: 25-30 Min Servings: 4-6
Smokey heat and full of flavor, these potato wedges can be served as an appetizer, side dish, or snack.
2 lb medium Yukon Gold potatoes, each cut into 8 wedges
2 large garlic cloves, minced
1 teaspoon sea salt, divided
1/2 teaspoon freshly ground pepper, divided
2/3 cup sour cream
2 teaspoon The Olive Scene Mango Balsamic Vinegar
1 green onion, finely chopped
1 tablespoons chopped fresh parsley, or cilantro
Position rack in bottom third of oven and preheat to 400°F.
Line a baking sheet with foil.
Mix the oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
Add the potatoes to the bowl and toss to coat with the oil mixture.
Transfer to large baking sheet, one cut side down.
Roast 15 minutes.
Turn potatoes to expose other cut side.
Roast until golden brown and tender, about 15 minutes.
Meanwhile, stir sour cream, Mango Balsamic, green onion, salt and pepper to taste, in a small serving bowl, to blend.
Arrange potatoes on platter, sprinkle with either parsley or cilantro, and place seasoned sour cream bowl on or near the platter.
Serve potatoes with a dollop of seasoned sour cream.
*Try this recipe with sweet potatoes or yams.