Provençal Potato Wedges with Caramelized Onion Dip

Lead Picture

Prep time: 45 min
Cook time: 20-30 min

This delicious recipe is an ode to my study abroad in Geneva, Switzerland during the good ‘ole college days. I ate many provençal potatoes over there, which are served whole, in halves, or in wedges. The staple of this dish is rosemary, a magical spice that makes everything delicious…especially when roasted.

Provençal potatoes can be eaten on their own, with ketchup, vinegar, or delicious dip…you choose! I highly recommend that you try this caramelized onion and garlic dip. You don’t need a food processor to make it, instead you can mince the ingredients. Since the food processor is a great tool, I have included directions for preparing it both ways.

Potato Wedge Ingredients

4 small potatoes, 2 red & 2 white
2 T extra virgin olive oil
1 tsp salt
1 tsp rosemary
½ tsp pepper
½ tsp herbs de provence

 

Caramelized Onion Dip

1 C onions, sliced
3/4 pad unsalted butter
½ C sour cream
¼ C fat free Greek yogurt
1 T green onions
1 T sharp cheese, shredded
¼ tsp white pepper
¼ tsp salt
¼ tsp garlic powder

Directions

  1. Preheat oven too 400 degrees and grease a cookie sheet.
  2. Heat butter in a small frying pan, on medium heat. As soon as it starts to melt, add sliced onions and turn the heat down to medium-low. Cook for about 35 minutes, or until caramelized (this may take longer, depending on your stove top).
  3. Cut each potato in half, length-wise. Then cut each half into 4 wedges. Place the wedges in a medium sized mixing bowl.
  4. Add olive oil, salt, rosemary, pepper, and herbs de provence. Toss the ingredients around to evenly coat the potatoes.

    Prep Bowl

    Don’t be cheap on the olive oil! Its a very healthy fat and will facilitate the even spreading of the spices.

  5. Spread the potatoes evenly onto the baking sheet.
  6. Cook for 15 minutes, disturbing the potatoes every 5 minutes so they don’t stick to the baking sheet. Cook for another 5 minutes on broil, or until the wedges are browned.
  7. Once the onions are done cooking, pour them onto a flat surface and let them cool, to room temperature.
  8. In the meantime, mix yogurt and sour cream in your food processor. Then add the green onions, cheese, white pepper, salt and garlic powder. Pulse until combined (if you don’t have a food processor, mince the green onion and cheese, and you can just stir together all of the ingredients).
  9. Finally, add the onions to your food processor and pulse until they are chopped up and evenly distributed throughout the mixture. If you don’t have a food processor, mince the onions and combine with the rest of the ingredients.

Voila! You are all set to each a much healthier, but just as tasty, alternative to potato chips and dip…

Hungry for more great recipes? Explore more on Lawyer in the Kitchen!

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