Southern Mom Loves: Garlic Parmesan Potato Wedges + Lemon Chive Ketchup

Garlic Parmesan Potato Wedges + Lemon Chive Ketchup

Tuesday, January 24, 2017

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #KetchupWithFrenchs #CollectiveBias

I'm here with another delish recipe for your Big Game get-togethers: Garlic Parmesan Potato Wedges and Lemon Chive Ketchup! This recipe makes a large crowd-pleasing tray of tender, flavorful herbed potato wedges with a ketchup dip that's livened up with a squeeze of lemon and fresh chopped chives. I've also got some tips and tricks to make your day run a little smoother with less cleanup; Always a plus!


This is an easy Big Game spread with simple ingredients that combine to make a tasty dish.


Potatoes and ketchup are a match made in heaven, so this dish is sure to be a crowd-pleaser. Serve it with everyone's favorite drinks and you're done. Almost. I have a few tips and tricks to help the day go a little smoother.


First is to serve drinks in white cups and leave a permanent marker out with them. Everyone will have fun writing on their cups and the benefits are twofold: First, people will be able to tell their cups apart. That will keep them from having to abandon groups of cups to go and make new drinks, so the second benefit is less cleanup for you!


If you like the straw flags I have, you can find them in this post to make for your own Big Game party!


How cute is that combo?!


My next tip is to use disposable plates, but if you just have to use cute serving bowls for the game, line them with squares of parchment for easy clean-up.


But the biggest tip is to use fresh and delicious ingredients for your one big dish; That will make it unforgettable! Instead of frozen wedges, I opted for a bag of fresh russet potatoes and French's Tomato Ketchup, which is made with real ingredients, like real sugar and high-quality tomatoes, and has no GMOs, high fructose corn syrup, preservatives, or artificial flavors and colors. Perfect.


I love that French’s is doing its part in the community through a partnership with Feeding America: They will be donating 10 million meals in 2017! Let's help support the companies that are doing good work in the world. :)

You can get French's Tomato Ketchup just about anywhere, but I grabbed mine at Walmart in the condiment aisle. They're your favorite mustard, and now they've created the perfect pairing. Find out more here.

Better ingredients can make all of the difference in your dishes and you can feel good about serving them to your family and friends. Check out French's video below, or you can watch it here.


Now let me tell you how I made these crowd-pleasing wedges.


Garlic Parmesan Potato Wedges + Lemon Chive Ketchup

Ingredients:

  • 3 lbs. small-to-medium russet potatoes, scrubbed, dried, and sliced into wedges
  • 1/3 c. olive oil
  • ½ cup grated parmesan
  • 3 cloves of garlic, minced
  • 2 teaspoons seasoned salt
  • 1 Tbsp. dried parsley
  • 1 c. French's Tomato Ketchup
  • 1 tsp. lemon juice
  • 1 Tbsp. chives, chopped


Directions:

1. Preheat the oven to 400° F and line a large baking sheet with parchment paper.

2. Pour the olive oil, parmesan, minced garlic, seasoned salt, and parsley into a gallon-sized zipper bag, zip it, and use your hands to mix it well.



3. Place the potato wedges into the bag and shake thoroughly to coat.



4. Place the wedges on the baking sheet in a single layer, skin-side-down. You will have two batches to cook. If your oven can fit two baking sheets, you can make them both at once.



5. Bake for 30-35 minutes, or until browned and easily pierced with a fork. While they're baking, make your bright, tangy ketchup dip!


6. Whisk together the ketchup, lemon juice, and chives and you're done!


7. When the wedges are browned tender, place them on a serving tray lined with parchment and garnish with fresh parsley. Enjoy!






I hope you love this recipe! Enjoy your Big Game celebration this year!


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Will you be hosting for the Big Game this year? What will you serve? Will you be making this recipe? I love to read your comments!

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