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Garlic Parmesan Potato Wedges with Dipping Sauce

Garlic Parmesan Potato Wedges with Dipping SauceYield

Course Snack
Cuisine American
Keyword dip, garlic, parmesan, potato, sauce
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5



  • 5 russet potatoes cut into 8 wedges each
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons garlic powder
  • ½ teaspoon herbs de Provence
  • ½ teaspoon salt or to taste
  • Fresh cracked black pepper to taste
  • 1/3 cup parmesan cheese


  • 1 single serving container 0% plain Greek yogurt 5.3 oz
  • 1 tablespoon mayonnaise
  • 1 tablespoon flat leaf parsley
  • Fresh cracked black pepper
  • 2 tablespoons freshly grated parmesan cheese
  • ½ teaspoon garlic powder
  • 2 teaspoons red wine vinegar


  1. To make the sauce, combine the Greek yogurt, mayonnaise, parsley, black pepper, parmesan, garlic powder, and red wine vinegar. Cover and refrigerate while you make the potatoes.
  2. Preheat the oven to 375 F.
  3. Line a baking sheet with parchment paper. On the parchment, toss the potato wedges with olive oil, garlic powder, herbs de Provence, salt, and pepper. Spread the potatoes into an even layer.
  4. Bake the potatoes for 35-40 minutes, flipping them halfway through.
  5. Top the potatoes with parmesan cheese and bake for 5 minutes longer

Recipe Notes

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