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"Smashed" Potato Wedges

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Featuring Cavendish Farms® Garlic and Rosemary Wedges

½ bagCavendish Farms® Garlic and Rosemary Potato Wedges (1.8kg)
½ cupOlive Oil
1 tspOnion Powder
2 pinchSalt
2 pinchPepper

Dipping Sauce

2 cupSour Cream
½ cupRed or Yellow Bell Pepper, minced
½ cupFresh Chives (or green onion), finely chopped
½ cupLemon Juice
1 tspGarlic, minced
½ tspCayenne Pepper
¼ cupBacon Bits, optional

Note: Any remaining chives or minced pepper can be used as a garnish on the wedges if desired.


Dipping Sauce

  1. In a medium mixing bowl, add sour cream, bell pepper, chives, lemon juice, cayenne pepper and garlic. 
  2. If desired, add bacon bits as well (or save as a garnish). 
  3. Mix well with a spatula or whisk. 
  4. Dip can be made in advance and held in the refrigerator until needed. 
  5. Serve when needed.

"Smashed" Wedges

  1. Preheat oven to 450° F. 
  2. 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. 
  3. 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”. 
  4. Combine onion powder, salt and pepper together in a small bowl. Sprinkle the “smashed” wedges with the seasoning. 
  5. 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. 
  6. Repeat with second half of the potatoes. 
  7. Remove then plate and serve with dip.

Serves - 2 to 3