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.
