Crispy Veggie Time Baked Potato Wedges with Sour Cream and Green Onion Dip
Potato wedges have always been one of those sides that feel simple until you start chasing the perfect version. Crisp on the outside, fluffy inside, and seasoned all the way through, not just on the surface. This recipe came together while working with Revolution Barbecue Veggie Time Seasoning and looking for a method that would let the seasoning carry flavor without relying on a fryer.
Parboiling the potatoes with baking soda is the turning point. It roughs up the surface just enough to create a starchy exterior that bakes up deeply crisp while the interior stays tender. Adding Veggie Time directly to the water builds flavor from the inside out, so the seasoning does not just cling to the crust, it becomes part of the potato.
The flavor profile is savory and balanced, with dried herbs and seasoning that feel familiar but deliberate. The wedges bake hot and hard, developing a golden crust that stands up to dipping. A simple sour cream and green onion dip keeps things grounded and cool, offering contrast without competing for attention. This is a side dish built on technique, not shortcuts.
Oven-Crisped Veggie Time Potato Wedges with Creamy Green Onion Dip
Parboiling the potatoes with baking soda creates the textured surface that allows them to bake up crisp instead of drying out. Adding Revolution Barbecue Veggie Time Seasoning to the boiling water ensures the seasoning becomes part of the potato rather than something added at the end.
Once drained, the wedges are seasoned again so the flavor builds in layers instead of concentrating in one spot. Baking them hot on an oiled tray allows the bottoms to form a crust before flipping, which is essential for even browning. Using a metal spatula preserves that crust and keeps the wedges intact.
The sour cream and green onion dip is intentionally simple and mixed while the potatoes cook. It cools the palate and adds contrast without competing with the seasoning. The end result is a potato wedge that delivers crunch, savory herb flavor, and balance in every bite without ever feeling heavy.
- Author
- Glenn Connaughton
- Prep Time
- 15 minutes
- Cook Time
- 47 minutes
- Servings
- 4
- Category
Side Dish
- Cuisine
- American
Ingredients
- 2 pounds russet potatoes, scrubbed and cut into wedges
- 8 cups water
- 1/2 teaspoon baking soda
- 3 tablespoons Revolution Barbecue Veggie Time Seasoning, divided
- 1/4 cup neutral oil
- 1 cup sour cream
- 2 tablespoons diced green onions or chives
Directions
- Parboil the Potatoes: Bring the water to a rolling boil in a large pot, stir in the baking soda and 1 tablespoon of Revolution Barbecue Veggie Time Seasoning, add the potato wedges, and cook for 7 minutes until the edges begin to soften.
- Season After Draining: Drain the potatoes thoroughly, transfer them to a bowl, and toss gently with 1 tablespoon of Revolution Barbecue Veggie Time Seasoning until evenly coated.
- Prepare the Baking Tray: Preheat the oven to 450 degrees Fahrenheit, rub a baking tray evenly with the neutral oil, and place it in the oven for 5 minutes to heat.
- Bake the Potatoes: Carefully spread the potatoes on the hot tray in a single layer and bake on the middle rack for 20 minutes until the bottoms are crisp and well browned.
- Flip and Continue Baking: Use a metal spatula to flip the wedges, then return them to the oven for another 20 minutes or until golden brown and crisp on both sides.
- Final Seasoning: Sprinkle the remaining 1 tablespoon of Revolution Barbecue Veggie Time Seasoning over the potatoes and toss directly on the baking sheet to coat evenly.
- Drain and Rest: Transfer the wedges to a paper towel-lined plate and allow them to rest for 5 minutes to remove excess oil.
- Make the Dip: While the potatoes cook, mix the sour cream and diced green onions or chives together in a small bowl until fully combined.