Califonia Bountiful

Smoky potato wedges with bacon cream dip

Chef James Lehman

Print Recipe

To print this recipe, choose a print size:



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.

Follow us on: Facebook Twitter YouTube Pinterest Pinterest