Crusty Potato Wedges with Green Dip

Servings: Small crowd

Get the Pan!

Give deep-frying the hook with our nonstick skillet. Work in batches to cook crispier potatoes; no deep-frying thanks to our nonstick coating.




6 medium white potatoes, washed

1 teaspoon plus 2 tablespoons cooking oil

1 tablespoon butter

1½ tablespoons coarse salt

1 tablespoon each: dried chives & sweet marjoram

Green Dip:

2 cups avocado

1 tablespoon sunflower oil

½ cup sour cream

1 garlic clove, chopped

1 tablespoon each: lime juice, parsley

1 teaspoon crushed hot pepper flakes

  Potato Wedges on a plate.
[Click for larger image] 


Cut potatoes into ¼ - ½ -inch slices. Toss with teaspoon of the oil, salt, spices. Place remaining oil and butter in 12-inch skillet coated with Teflon™ nonstick. Heat to medium; add half the potatoes, cooking crispy (about 8 minutes) turn; towel-drain; repeat. Process dip ingredients to smooth and serve.