So this past week, my grocery store had pork shoulders buy one get TWO FREE.  Yasss. So on Monday I put a shoulder in my slow cooker with a few spices and when I came home it was ready to go and just fell apart *sigh*.  I mixed in some BBQ sauce and it was all set. So then I was on to my side dishes.  I felt like this meal was really just asking for some crispy roasted potato wedges 🙂

So to do this I got out 4 bigger red-skin potatoes.  Using an apple slicer (such a great hack if you’ve never tried it! Makes perfect wedges that are all the same size) I cut my potatoes into wedges.  I threw the wedges into a bowl and drizzled olive oil on top.  I sprinkled a teaspoon of salt, 1/2 teaspoon of garlic powder, and 1 tsp of Old Bay seasoning.  Then I used tongs to toss it all together.  I put tin foil on a baking sheet, sprayed it with some coconut oil, and poured my potatoes right onto it.  I baked them in the oven for 15 min at 420 degree.  Then I took them out, gave them a flip, and cooked them at 400 degrees for about 10 more minutes.

Well, once these beauties were done, I really felt like I needed something fresh cooling to dip them in. I had a little container of sour cream leftover from take-out that weekend…so I decided I’d figure something out with that! I squirted in about 1/4 tsp of Sriracha, added a sprinkle of salt and pepper, and a sprinkle of cilantro and wa-la! It was freaking amazing.  I couldn’t get enough.  This will be a new staple…but probably with Greek yogurt instead of sour cream.