Good Eats: Crispy Potato Wedges with Lemon Basil Dip

I recently created a food magazine as a senior project for school. In it I included over 20 recipes that ranged from one-pot salmon dinner to appetizers like these crispy potato wedges and dip. I adapted this particular recipe from one found on GroupRecipes.com. It serves 12 and is a quick and easy appetizer for your summer get-togethers.

Heres what you’ll need:

2 lbs of potatoes

EVOO

coarse salt

cracked black pepper

Parmesan cheese, grated

1 1/2 cups Kraft Mayo

4 small garlic cloves

1 Tbl. lemon juice

handful fresh green basil

Screen Shot 2016-03-22 at 5.46.17 PM

 

Directions:

 

Preheat oven to 450. Cut potatoes into thick wedges and place into bowl of ice water. Drain potatoes from water and place in bowl. Drizzle with EVOO, salt and pepper. Mix until all potato wedges are covered. Place on baking sheet and cook for 1 hour, or until edges are crispy and golden brown.

To prepare dip first peel, crush and chop garlic. Add to mayo. Tear basil into small pieces and then add to mayo along with lemon. Add salt and pepper to taste. Transfer to serving bowl. Chill until serving.

I’ll definitely be using this recipe again soon and you should try it too. What’s your go-to summer appetizer?

 

 

 

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