Happy Labor Day everyone! I hope you’re all relaxing and enjoying the unofficial close of Summer! In my house, we’re ready for football, cooler weather, and comfort food! I’m resisting the urge to pull out my fall decor (I mean Pumpkin Spice Lattes are out!), but I don’t mind making some game-day comfort food to celebrate the start of Fall!
I’ve been dying to try the Laguna salts we received in our Summer box, and I had an idea in mind of how to use them. Perfect for Meatless Monday, I made garlic potato wedges with a smokey dipping sauce! They were super easy to make, and so yummy!
This recipe is great as an appetizer, or a side, and can be adjusted according to your preferences. If you enjoy spice, add a little cayenne. Enjoy cheese? Sprinkle on a little Parmesan! This recipe is vegetarian and also gluten free!
For our potato wedges you’ll need 3-4 medium russet potatoes, you can choose if you want to keep the skins on or not, but I left mine on. To make wedges, slice each potato in half lengthwise then place the halved potato face down and slice into skinny wedges. I placed my wedges into a large mixing bowl and tossed with one and a half teaspoons of olive oil (tip: I have a spray bottle for oil that works great for recipes like this).
Next, I added two teaspoons of the Laguna Roasted Garlic Sea Salt, and two teaspoons of dried parsley (you can add more sea salt if you prefer, or add any additional spices during this step). I tossed everything together until the wedges were thoroughly coated.
You can bake these on a cookie sheet at 375° for 25-35 minutes, or I made mine in my air fryer and baked approximately 20-25 minutes at 350° (shaking after ten minutes). They will be slightly browned and tender when done. I think these would also work really well on a grill for camping, or tailgating!