Baked potato wedges with pesto dip

potato skins basil mayonnaise 320Baked potato wedges with pesto dip: Americans often use what is known as a coating or ‘Rub’ on meat and fish. These ‘rubs’ are a combination of herbs and spices that are applied to enhance flavour. It is similar to that found on American chips so we applied the same technique to our baked potato wedges with pesto dip with wonderful results!

While we are using our oven, we like to make use of all that energy so as not to waste a drop of it, by filling the oven with as much as we can. In many cases, this means cooking up a batch of baked potatoes. We keep the cooked potatoes in the fridge for a couple of days and then use them to make our baked potato wedges with pesto sauce.

It is the perfect finger food! As well as our homemade pasta, our baked potatoes wedges with pesto dip, have proven to be very popular on the dinner table here at The Big Dream Factory and we hope you like it too!

Ingredients for 4:

  • 6 medium potatoes, previously baked
  • 1 tablespoon salt
  • 3 tablespoons paprika
  • 1 teaspoon black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3 tablespoons olive oil

For the pesto sauce:

  • 6 tbsp mayonnaise
  • 3 tablespoon of pesto sauce

potato skins basil mayonnaise 320

  1. Preheat the oven to 385F / 195C.
  2. With a sharp knife, cut along the length of each potatoes to form 6-8 big slices.
  3. Toss the potato slices in olive oil, salt and spices.
  4. Place the potatoes on a baking sheet in single layer.
  5. Place in the center of the oven for about 30 – 45 minutes, turning occasionally until the potatoes brown and turn slightly crispy around the edges.
  6. Meanwhile, make the pesto dip.
  7. Serve warm potatoes with the pesto dip.
  8. Add some sparkling conversation and a couple of beers then enjoy!

Antipasto, Finger food, in english

About thebigdreamfactory

My name is Susie Evans-Ardovini and I created The Big Dream Factory. I was born in the UK and have been a chef and restauranteur for over 30 years. During this time I have also lived in France and Italy where I visited many beautiful places and met many wonderful people. I am particularly impressed with the Italian way of life and their approach to food. Many families work extremely hard to grow and produce their own salumi, cheese, wine and olive oil which means that they have a wealth of knowledge and experience, most of which has been handed down through countless generations. It is no different in the kitchen. Nearly all foods served at an Italian table have been gathered from someones garden or field, and is then served alongside homemade, pasta, gnocchi, and countless dishes that could not be recounted in this tiny space since each family's knowledge is unique ... well, you can only imagine. I have walked Rome, climbed to the top of the Vatican, seen Milan, Venice, the Cinque Terre, climbed mountains, walked The Path of the Gods, wandered the great city of Napoli, lived on the little Island of Ponza and gathered a pile of friends, family and photographs as well as invalueable experience along the way. I became a new immigrant to the U.S.A on December 15th, 2013. With the support of many great friends and a passion (bordering on obsession), I am here in search of the American Dream and to bring you the natural flavours and vibrant colours of Italy. All my pasta, gnocchi and biscotti are made by hand just as I saw Italians do in homes and good restaurants all over Italy, every day and sometimes, twice a day. I hope you enjoy my creations and invite you to share your comments, photographs and recipes with me on Facebook or Twitter. In return I of course, will share beautiful Italy with you.

Previous Entries Coniglio in padella Next Entries Un pranzetto all'Italiana, Paccheri al ragu'

Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.