Smoky potato wedges with bacon cream dip
Chef James Lehman
To print this recipe, choose a print size:
4 russet potatoes
2 tbsp. dark chili powder
1 1/2 tbsp. salt
1 1/2 tbsp. garlic powder
1 tbsp. smoked paprika
1/2 tbsp. black pepper
2 cups sour cream
3/4 cup cooked bacon bits
1/2 cup small diced red onion
1 tbsp. pepper sauce, such as Tabasco Sauce
Cut each potato into 8 wedges. Deep-fry or pan-fry potatoes until golden brown. If potatoes are not cooked all the way through, you may have to finish cooking them in a 350-degree oven. When wedges are cooked, immediately sprinkle with as much or as little of the spice mixture as you like.
For bacon cream: Mix all ingredients together in a medium bowl and let sit for at least 1 hour before serving.
Wine-pairing suggestion: Medium- to full-bodied chardonnay such as Ironstone Reserve Chardonnay.