Skip traditional french fries and make baked potato wedges crusted in a parmesan and spice mixture. Serve with a sweet and tangy campfire sauce.
Food Hack: Use your handy dandy apple slicer to transform your potatoes into perfectly shaped wedges.
1 and ½ to 2 lbs. Russet potatoes, washed and scrubbed
Preheat oven to 400 °F. Wash and scrub the potatoes.
Cut the potatoes in half lengthwise, then cut each half into quarters (producing long, skinny wedges—like giant fries).
Turn the wedges onto a large baking sheet, and toss in the oil. Sprinkle the cheese, granulated garlic, paprika, and a big pinch of kosher salt over top, and toss to coat. Spread the wedges out so they are not touching each other.
Bake for 15 minutes. Remove from oven and flip wedges with a metal spatula. Continue baking for 20 more minutes, until golden brown and crispy.
Serve immediately with campfire sauce!
Mix the sour cream and BBQ sauce together in a small bowl until smooth.
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