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Smoky potato wedges with bacon cream dip

Recipe by:Chef James Lehman


  • 4 russet potatoes
    Vegetable oil
  • Spice mixture
    2 tbsp. dark chili powder
    1 1/2 tbsp. salt
    1 1/2 tbsp. garlic powder
    1 tbsp. smoked paprika
    1/2 tbsp. black pepper
  • Bacon cream
    2 cups sour cream
    3/4 cup cooked bacon bits
    1/2 cup small diced red onion
    1 tbsp. pepper sauce, such as Tabasco Sauce


Cut each potato into 8 wedges. Deep-fry or pan-fry potatoes until golden brown. If potatoes are not cooked all the way through, you may have to finish cooking them in a 350-degree oven. When wedges are cooked, immediately sprinkle with as much or as little of the spice mixture as you like.

For bacon cream: Mix all ingredients together in a medium bowl and let sit for at least 1 hour before serving.

Serves 4.

Wine-pairing suggestion: Medium- to full-bodied chardonnay such as Ironstone Reserve Chardonnay.

Califonia Bountiful