Crispy Potato Wedges with Creamy Cucumber Dip

Transform ordinary potatoes into extraordinary crispy wedges paired with a refreshing cucumber dip that will elevate your snack game to new heights. This delightful combination brings together the satisfying crunch of perfectly seasoned potato wedges with the cool, creamy freshness of a homemade cucumber dip that’s both healthy and incredibly flavorful.

The Perfect Balance of Textures and Flavors

There’s something magical about the contrast between hot, crispy potato wedges and cool, creamy cucumber dip. The golden-brown exteriors of the wedges give way to fluffy, tender interiors, while the cucumber dip provides a refreshing counterpoint with its smooth texture and bright, herbaceous flavors. This recipe delivers restaurant-quality results in your own kitchen, using simple ingredients that you likely already have on hand.

The secret to achieving perfectly crispy wedges lies in the preparation technique and seasoning blend. By cutting the potatoes into uniform wedges and properly seasoning them before roasting, you’ll create that coveted crispy exterior while maintaining a fluffy interior. The cucumber dip, made with thick Greek yogurt and fresh herbs, adds a sophisticated touch that transforms this simple side dish into something special.

Ingredients

For the Potato Wedges:

• 4 large russet potatoes, washed and cut into wedges
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional)

For the Creamy Cucumber Dip:

• 1 cup thick Greek yogurt
• 1 large cucumber, peeled and finely diced
• 2 tablespoons fresh dill, chopped
• 1 tablespoon fresh chives, chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1 teaspoon olive oil

Instructions

1. Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Wash and scrub the potatoes thoroughly, leaving the skin on for extra texture and nutrition. Cut each potato into 6-8 wedges depending on size.
3. Place the potato wedges in a large bowl and drizzle with olive oil. Toss to ensure all wedges are evenly coated.
4. In a small bowl, combine garlic powder, onion powder, paprika, thyme, rosemary, salt, black pepper, and cayenne pepper if using.
5. Sprinkle the seasoning mixture over the oiled potato wedges and toss thoroughly to coat evenly.
6. Arrange the seasoned wedges on the prepared baking sheet in a single layer, ensuring they don’t overlap.
7. Roast for 35-40 minutes, flipping once halfway through, until golden brown and crispy on the outside.
8. While the wedges are roasting, prepare the cucumber dip by combining Greek yogurt, diced cucumber, fresh dill, chives, minced garlic, lemon juice, salt, white pepper, and olive oil in a medium bowl.
9. Mix the dip ingredients thoroughly and refrigerate for at least 15 minutes to allow flavors to meld.
10. Remove the potato wedges from the oven when they’re golden brown and crispy, then serve immediately with the chilled cucumber dip.

Mastering the Art of Crispy Wedges

Achieving the perfect crispy potato wedge requires attention to detail and proper technique. The key starts with selecting the right potatoes – russets work best due to their high starch content, which creates that ideal fluffy interior. When cutting the wedges, aim for uniform sizes to ensure even cooking. Larger wedges will take longer to cook through, while smaller pieces may become too crispy on the outside before the inside is properly cooked.

The oil coating is crucial for achieving maximum crispiness. Use just enough olive oil to lightly coat each wedge – too much will result in soggy potatoes, while too little won’t create the desired golden-brown exterior. The seasoning blend adds layers of flavor that complement the natural taste of the potatoes without overwhelming them.

Temperature control is another critical factor. A hot oven at 425°F creates the perfect environment for developing that crispy exterior while cooking the interior thoroughly. Flipping the wedges halfway through ensures even browning on all surfaces and prevents any pieces from becoming too dark.

The Secret to Perfect Cucumber Dip

The cucumber dip elevates this simple side dish into something truly special. Greek yogurt serves as the creamy base, providing protein and probiotics while maintaining a lighter profile than sour cream-based dips. The key to preventing watery dip is properly preparing the cucumbers – dice them finely and consider salting them lightly, then draining for 10 minutes before mixing to remove excess moisture.

Fresh herbs make all the difference in this recipe. While dried herbs can work in a pinch, fresh dill and chives provide bright, vibrant flavors that complement the cool cucumber perfectly. The garlic adds a subtle bite without being overwhelming, while lemon juice brightens the entire mixture and helps preserve the fresh green color of the herbs.

Allow the dip to rest in the refrigerator for at least 15 minutes before serving. This resting time allows the flavors to meld and develop, creating a more cohesive and delicious final product. The dip can be made several hours ahead of time, making it perfect for entertaining.

Nutritional Benefits and Variations

Crispy Potato Wedges with Creamy Cucumber Dip

Golden crispy potato wedges paired with refreshing cucumber dip, perfect for snacks, sides, or entertaining guests.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4 servings

Course: Appetizer, Side Dish

Cuisine: American, Mediterranean

Calories: 245

Ingredients Equipment Method Notes

Ingredients

  

Potato Wedges

• 4 large russet potatoes washed and cut into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp paprika
• 0.5 tsp dried thyme
• 0.5 tsp dried rosemary
• 1 tsp salt
• 0.5 tsp black pepper
• 0.25 tsp cayenne pepper optional

Cucumber Dip

• 1 cup Greek yogurt thick
• 1 large cucumber peeled and finely diced
• 2 tbsp fresh dill chopped
• 1 tbsp fresh chives chopped
• 2 garlic cloves minced
• 1 tbsp lemon juice
• 0.5 tsp salt
• 0.25 tsp white pepper
• 1 tsp olive oil

Equipment

• Baking sheet
• Large mixing bowl
• Small mixing bowl
• Measuring cups and spoons

Method

 

1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
2. Wash and scrub potatoes thoroughly, then cut each into 6-8 wedges depending on size.
3. Place potato wedges in large bowl and drizzle with olive oil, tossing to coat evenly.
4. Combine all seasonings in small bowl, then sprinkle over oiled wedges and toss thoroughly.
5. Arrange seasoned wedges on baking sheet in single layer without overlapping.
6. Roast for 35-40 minutes, flipping once halfway through, until golden brown and crispy.
7. Meanwhile, combine all dip ingredients in medium bowl and mix thoroughly.
8. Refrigerate dip for at least 15 minutes to allow flavors to meld.
9. Serve hot crispy wedges immediately with chilled cucumber dip.

Notes

For extra crispiness, soak cut potatoes in cold water for 30 minutes before seasoning. Dip can be made up to 24 hours ahead. Store leftover dip refrigerated for up to 3 days.

This recipe offers numerous nutritional benefits while satisfying your craving for comfort food. Potatoes are excellent sources of potassium, vitamin C, and fiber, especially when you leave the nutrient-rich skin on. The Greek yogurt in the dip provides protein and probiotics, supporting digestive health. Cucumbers add hydration and vitamin K, while fresh herbs contribute antioxidants and anti-inflammatory compounds.

For variations, consider experimenting with different seasoning blends for the wedges. Try Mediterranean herbs like oregano and basil, or go bold with Cajun seasoning for a spicy kick. Sweet potato wedges work beautifully with this recipe, offering additional vitamins A and beta-carotene.

The cucumber dip is equally versatile. Substitute fresh mint for dill for a Middle Eastern twist, or add crumbled feta cheese for extra richness. For a vegan version, use thick coconut yogurt instead of Greek yogurt. The dip also works wonderfully with other vegetables like carrots, bell peppers, or cherry tomatoes.

Serving Suggestions and Storage Tips

These crispy potato wedges with cucumber dip work perfectly as an appetizer, side dish, or even a light meal. Serve them at your next gathering, game day celebration, or as a satisfying afternoon snack. The combination is sophisticated enough for dinner parties yet casual enough for family meals.

For optimal texture, serve the wedges immediately after removing them from the oven while they’re still hot and crispy. The cool cucumber dip provides the perfect temperature contrast. If you need to keep the wedges warm for a short time, place them on a wire rack in a warm oven to prevent them from becoming soggy.

Store leftover cucumber dip in the refrigerator for up to three days. The wedges are best enjoyed fresh, but leftover wedges can be reheated in a hot oven for a few minutes to restore some crispiness. For meal prep, you can cut and season the potatoes ahead of time, storing them in the refrigerator until ready to roast.

Bringing It All Together: A Perfect Pairing

The magic of this recipe lies in the perfect balance between the warm, crispy potato wedges and the cool, refreshing cucumber dip. Each bite delivers satisfying textures and complementary flavors that make this simple combination feel special and indulgent. The natural sweetness of the roasted potatoes pairs beautifully with the tangy, herb-infused dip, creating a harmony that keeps you coming back for more.

Whether you’re hosting friends, feeding your family, or simply treating yourself to a delicious snack, these crispy potato wedges with creamy cucumber dip deliver satisfaction and flavor in every bite. The recipe proves that sometimes the most memorable dishes come from simple ingredients prepared with care and attention to detail.