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Baked Potato Wedges with Creamy Tangy Ketchup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Yummy, Crispy n Garlicky…! Potato Wedges baked to goodness paired with a Creamy Tangy Ketchup…!! 

Course: Appetizer
Cuisine: American
Keyword: appetizer, fries, potato wedges
Servings: 3
Author: Akhila
Ingredients
For Potato Wedges
  • 2 large russet potatoes (skin-on, sliced into wedges)
  • 1 tsp Italian seasonings
  • 3 garlic cloves (finely chopped)
  • 1/2 cup parmesan cheese (shredded)
  • 1 tbsp fresh parsley (chopped)
  • salt (as required)
  • pepper (as required)
  • olive oil (as required)
For Creamy Tangy Ketchup
  • 1/3 cup mayonnaise
  • 1 tsp fresh parsley (chopped)
  • 1 tbsp lemon juice
  • 3-5 tbsp tomato ketchup
Instructions
For Potato Wedges
  1. 1. Preheat oven to 375 degrees. 

  2. 2. Line a baking tray with aluminum foil and grease with cooking spray. Keep aside. 

  3. 3. In a large bowl, prepare the rub by combining garlic, Italian seasonings, salt, pepper, parsley, olive oil, and Parmesan cheese.  

  4. 4. Toss potato wedges in the bowl for it to marinate well. Arrange them on the baking tray with skin side down. 

  5. 5. Bake for 30 – 35 minutes until they turn golden and cooked well. 

For Creamy Tangy Ketchup
  1. Mix all the ingredients in a bowl and stir well. Your sauce is ready.