How to Make St. Patrick Potato Wedges With Dip
There’s a reason the Irish love their spuds.
The potato is about the most versatile starch available. It can be dressed up for a smart dinner or dressed down as a party snack. And when you oven bake them into potato wedges, they become wonderfully crisp on the outside while remaining moist on the inside.
Let’s talk about potato wedges for a second.
- They’re even better than French fries in that they’re not greasy, and you can control the amount of oil you use.
- They have more surface area to get nice and brown while still keeping the fluffy potato texture inside. Delicious.
- They’re simple to make.
As far as wedges go, you can’t get much better than these St. Patrick Potato Wedges. Homemade wedges turn out so much more flavorful than store-bought, you can really crisp them up to your preference, and you can control how little or how much fat and seasoning you add.
These wedges are a party favorite, and it’s easy to double or triple the batch if you’re feeding a crowd. Roughly cut and baked with olive oil and seasonings, the potatoes are transformed into tasty, crunchy, tender bites.
St. Patrick Potato Wedges are best served with a Hot St. Patrick Dip. Despite the saintly name, this dip is sinfully delicious, featuring cream cheese, shredded cheese, Russian dressing, and sauerkraut, all baked together until golden and bubbly.
The hardest part of making this dip is waiting long enough for it to cool down without burning your tongue!
How to Make St. Patrick Potato Wedges
Preparation: 35 minutes
Cook time: 30 minutes
Servings: 6 people
- 6 red potatoes, cut into wedges
- 2 tbsp tablespoons of olive oil
- 1 tbsp onion powder
- 1 tbsp garlic powder
- Salt and pepper to taste
Preheat the oven to 375°F. Peel your potatoes and cut them lengthwise into the desired wedge shape. Put the peeled and cut potatoes into a bowl of cold water for 30 minutes.
Once your potatoes are done soaking, dry them with a paper (or reusable) towel and arrange the potatoes on a baking sheet.
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Drizzle the potatoes with olive oil and toss them to help coat both sides. Next, mix the seasonings together in a small bowl and sprinkle over the potatoes.
Bake until the potatoes are tender, about 30-35 minutes.
How to Make Hot St. Patrick Dip
- 1 (8-oz.) block cream cheese, softened
- 1/2 cup Russian (or Thousand Island) dressing
- 1 1/4 cup shredded cheddar cheese
- 2 tbsp sauerkraut, drained
- Freshly ground black pepper
Preheat oven to 350° F.
In a medium bowl, stir together cream cheese and Russian dressing until combined.
Fold in cheddar and sauerkraut and season with pepper.
Transfer dip to a small baking dish. Bake until golden and bubbly, 18 to 20 minutes.
Garnish with parsley.
St. Patrick’s Day Potato Recipes
You can use these delicious potato wedges in the dip, or you could use pumpernickel, rye, or even crackers. The possibilities are endless.
This is another recipe that can easily be increased, and it’s great for a party. It can be assembled the day before and kept in the fridge. If you’d prefer to keep your oven free for the potato wedges, or you’re looking to bring the dip to a potluck, you can make this dip in the crockpot as well.
Love potatoes as much as we do? Try our Roasted Potato Breakfast Skillet