Crispy Wedges with Yogurt-Tahini Dip

I will always stand with the fact that KFC (Kentucky Fried Chicken) has the BEST potato/fry side of any fast food chain. There was something so wrong…yet, so RIGHT with the infamous potato wedge. From it’s texture, to seasoning (it could always usee more), to crispiness.

It’s safe to say that these wedges have KFC beat- which is exactly what we needed anyway because the wedge is now replaced with the fry in KFC’s around the nation.

Season the hell out of these wedges, make a dip (or two, you might need it), and don’t forget to flip them halfway through.

Enjoy!

Crispy and Seasoned Potato Wedges

Yields: 2-4 servings

Time: 30-40 minutes

INGREDIENTS

Roasted Cauliflower

• 2-3 russet potatoes (rinsed and scrubbed, cut into wedges)

• 2 tablespoon avocado olive oil

• 1/2 teaspoon sea salt

• 1/2 teaspoon garlic powder

• 1/2 teaspoon onion powder

• 1/4 teaspoon coriander

• 1/4 teaspoon cumin

• 1/4 teaspoon cayenne pepper

• fresh cracked pepper (to taste)

Garnish (Optional)

• chopped dill

• chopped cilantro

• fresh cracked pepper

DIRECTIONS

To prepare the potatoes

1. Preheat your oven to 400 degrees Fahrenheit

2. Rinse your potatoes and scrub them very well until the water runs clear. Slice into wedges (I slice my whole potato into quarters and then halve the quarters)

3. Add the wedges to a pot of boiling, salted water. Parboil for 5 mins. Then dry the potatoes very well prior to seasoning

4. Once dry, toss the wedges with the oil and seasonings until well coated. I like to rough up the edges of the wedges to create more surface area for the wedges to crisp up

5. Spread the wedges evenly on a nonstick pan and bake for 30-35 minutes. Flip the wedges halfway through bake time.

6. Serve immediately with a dip of choice like a “Yogurt-Tahini Dip” (see notes)

7. Dive in!

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NOTES

Yogurt-Tahini Dip

Ingredients

• 1/3 cup greek yogurt (I suggest 2% or full fat)

• 3 tbsp tahini

• juice of 1 lemon

• 1 tsp lemon zest

• 1/4 tsp cumin

• salt and pepper (to taste)

• 1 tbsp chopped dill

• 1 tbsp green harissa or zhoug (optional, but recommended for heat)

• 2 tbsp water to thin

Directions

1. Mix all ingredients together in a bowl until well combined

2. Refrigerate until ready to serve. Adjust consistency by adding more water. If adding more water, you may need to add more salt and other seasonings.