Thick potato wedges roasted until golden and crisp, served with a cooling, creamy cucumber sauce.
Why You’ll Love This Recipe
- Perfect side dish or snack that’s crunchy outside, fluffy inside.
- The cucumber sauce adds freshness and balances richness.
- Easy to adapt with herbs and spices to suit your taste.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Potatoes
- Olive oil
- Salt & pepper
- Paprika or smoked paprika (optional)
- Garlic powder (optional)
- Cucumber
- Yogurt or sour cream
- Fresh herbs (dill, parsley)
- Lemon or vinegar
Directions
- Preheat oven, toss potato wedges with oil, seasonings.
- Spread on baking sheet, roast until golden and crisp (turning once).
- Meanwhile, make cucumber sauce: dice cucumber, mix with yogurt, herbs, lemon, salt.
- Serve hot wedges with sauce on side.
Servings and Timing
Serves 3‑4.
Prep: ~10‑15 min.
Cook: ~30‑35 min.
Variations
- Use sweet potatoes instead.
- Spice it up with chili powder or cayenne.
- Use tzatziki instead of simple cucumber sauce.
Storage / Reheating
Leftovers store 2 days in fridge. Reheat in oven to keep crisp (not microwave if you want crispness).
FAQs
Can I soak potatoes before roasting?
Yes: soaking helps remove starch and increases crispiness.
What cut of potato is best?
Russet or Yukon Gold; they crisp well and get fluffy inside.
Cucumber sauce alternatives?
Use sour cream or ranch base; add mint or chives.
Do I need to peel potatoes?
No—you can leave skin on for texture.
Can I bake them in air fryer?
Absolutely! Adjust time and shake basket occasionally.
Olive oil vs other oils?
Olive oil gives flavor; other neutral oils okay.
How to tell when wedges are done?
Golden‑brown on outside, tender inside when pierced.
Can this serve as main dish?
Add a protein (chicken, beans) or serve with salad.
Any seasoning tricks?
Smoked paprika + garlic powder + onion powder is a great combo.
How much sauce per portion?
About 2‑3 tablespoons sauce per serving is good.
Conclusion
These roasted potato wedges with creamy cucumber sauce are a simple yet satisfying dish. Crisp, flavorful, and fresh—great for any meal. Easy to make and even better to eat.
Print
Crispy Golden Potato Wedges with Creamy Cucumber Sauce
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
Crispy golden potato wedges baked to perfection and served with a refreshing and creamy cucumber dipping sauce. A delicious appetizer or side dish that’s both satisfying and flavorful.
Ingredients
- 4 large russet potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 cup Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 garlic clove, minced
- Salt and pepper to taste (for sauce)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a large bowl, toss potato wedges with olive oil, garlic powder, paprika, salt, pepper, and cayenne pepper until well coated.
- Spread wedges in a single layer on the prepared baking sheet.
- Bake for 35–40 minutes, flipping halfway through, until crispy and golden brown.
- Meanwhile, prepare the cucumber sauce by mixing Greek yogurt, grated cucumber, lemon juice, dill, minced garlic, and salt and pepper in a small bowl. Chill until ready to serve.
- Serve hot potato wedges with the creamy cucumber sauce on the side.
Notes
- For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
- Use full-fat Greek yogurt for a richer sauce.
- Adjust seasoning to taste based on spice preference.
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 5mg
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