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
Units
Scale
- 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