These are really good potato wedges and that’s all I need to say about that. Scroll down and make them, okay? First you have to look at how pretty these pictures are.

Start by cutting up your potatoes and toss them in a bowl. Your pre-bake seasoning on these potato wedges can be anything from this recipe’s simple dill onion seasoning or you can use ranch seasoning for an extra punch. Toss your seasonings into the potato bowl with olive oil and use your hands to smash the seasoning all over.

Spread the potato wedges out evenly on a tray. You don’t have to organize them like I do in straight rows facing the same way, but if you are making a lot of wedges it does make a difference to fit more on the tray and flip over halfway through cooking.

The next step is the pickle “salsa” let’s call it. We had our pre-bake seasoning, now we need our finishing seasonings. Let’s look at cooking more like that. Pre-bake seasoning and post bake. The pickle salsa makes a very flavorful chimichurri like sauce that gives these potato wedges all the flavor love.

As soon as your wedges come out of the oven hot, you toss them with this mixture. It will help permeate the garlic’s flavor and absorb some of the pickle juice we’re adding. Be sure to adjust your seasonings before serving.

These wedges come out tender and crisp on the edges with this wonderful tangy pickle flavor. I serve them with my favorite ranch dipping sauce for a delicious appetizer or as a side dish.

Where are all my pickle fans at?