|½ bag||Cavendish Farms® Garlic and Rosemary Potato Wedges (1.8kg)|
|½ cup||Olive Oil|
|1 tsp||Onion Powder|
|2 cup||Sour Cream|
|½ cup||Red or Yellow Bell Pepper, minced|
|½ cup||Fresh Chives (or green onion), finely chopped|
|½ cup||Lemon Juice|
|1 tsp||Garlic, minced|
|½ tsp||Cayenne Pepper|
|¼ cup||Bacon Bits, optional|
Note: Any remaining chives or minced pepper can be used as a garnish on the wedges if desired.
In a medium mixing bowl, add sour cream, bell pepper, chives, lemon juice, cayenne pepper and garlic.
If desired, add bacon bits as well (or save as a garnish).
Mix well with a spatula or whisk.
Dip can be made in advance and held in the refrigerator until needed.
Serve when needed.
Preheat oven to 450° F.
Place Cavendish Farms® Garlic and Rosemary Potato Wedges in a single layer on a non-stick baking sheet and bake for 8 minutes and remove from oven.
Place potato wedges in a single layer on the cutting board. Using a fork (or spatula, or back side of a spoon) “smash”, “push down” or “squish” each potato wedge until it “breaks” or “pops”.
Combine onion powder, salt and pepper together in a small bowl. Sprinkle the “smashed” wedges with the seasoning.
Place frying pan on stovetop over medium-high heat. Add half of the oil and half of the potatoes. Cook for 3-4 minutes and then turn-over. Cook another 3-4 minutes or until desired crispness.
Repeat with second half of the potatoes.
Remove then plate and serve with dip.