Crispy basil potato wedges from the oven + 3 dips

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I have made delicious things with the CêlaVíta Flavor of Fresh Herbs Basil potatoes before, such as a meal salad or a potato pie. But now I’ve come up with something completely new! It is an experiment that turned out very well, I can tell you already.

Instead of frying the potatoes in the pan, I breaded them with a layer of flour and then baked them in the oven. The result were super crispy potato wedges with that delicious fresh taste of basil and garlic .

These CêlaVíta Flavor of Fresh Herbs Basil potatoes differ from other seasoned potatoes by using oil in combination with fresh herbs instead of dry herbs. This makes them taste really pure and fresh. This way you can easily and quickly put a fresh meal on the table without too much hassle.

You can eat these crispy wedges together with some vegetables and a piece of meat or fish. But they are also so delicious to snack on or to hand out at a party. They only need 20 minutes in the oven and in the meantime you can prepare the dips. My favorite dip is the one with roasted peppers but Eric chose the garlic dip.

Recipe Crispy basil potato wedges + dips

2 to 3 PERSONS


1 bag CêlaVíta Flavor of Fresh Herbs Basil potatoes
1 tablespoon sunflower or olive oil
3 to 4 tablespoons flour

Roasted bell pepper dip:
1 roasted bell pepper from a jar (drained)
100 gr cream cheese (light) Pinch of
paprika powder
Pinch of chili powder
Red pepper berries as garnish , if desired

Garlic dip:
2 tablespoons Greek yogurt
2 tablespoons mayonnaise
2 cloves garlic
Pinch of salt and pepper
½ teaspoon mustard

Avocado parsley dip:
1 avocado
2 tablespoons Greek yogurt
A few sprigs of parsley
Sniff pepper and salt
1 tablespoon lemon juice

Baking tray with baking paper
Food processor or hand blender


Heat the oven to 200 degrees. Place the potatoes in a large bowl and add the oil and toss through. Add the flour and fold in until there is a thin layer on each potato. Spread this on the baking tray with baking paper. Then put it in the oven for 20 minutes. If necessary, switch on the grill for the last few minutes for an extra crispy and brown result.

Meanwhile, make the dips. Crush the garlic and mix together with the mayonnaise, yogurt, pepper, salt and mustard in a small bowl. You can also make this garlic dip ahead of time and keep it covered in the fridge. This way the flavors are absorbed even better.

Place the red pepper together with the cream cheese in a food processor or blender and grind fine. Season with paprika and a small pinch of chili powder. Garnish with some red pepper berries, if desired.

Mash the avocado with a fork or in a food processor. Mix with the yogurt and some lemon juice. Finely chop the parsley and add some salt and pepper. Serve the crispy potato wedges with the dips.

Tip: these dips are also delicious with some bread.

This article was created in collaboration with Celavita.

Source: Leukerecepten by leukerecepten-nl.
*The article has been translated based on the content of Leukerecepten by leukerecepten-nl. If there is any problem regarding the content, copyright, please leave a report below the article. We will try to process it as quickly as possible to protect the rights of the author. Thank you very much!

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