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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
Cook Time 40 minutes
Total Time 55 minutes
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.