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Potato Wedges with Cucumber Dip

Crispy, golden potato wedges paired with a refreshing cucumber dip for a delightful comfort food experience.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Wedges
  • 4 large large potatoes Washed and peeled
  • 2 tablespoons olive oil Can substitute with other oils
  • 1 teaspoon paprika
  • to taste Salt and pepper Use to personal taste
For the Cucumber Dip
  • 1 cup yogurt or sour cream Can use either based on preference
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 large cucumber, peeled and finely chopped
  • to taste Fresh dill or mint for garnish Use for decoration

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Wash and peel the potatoes. Cut them into thick wedges, about 1-inch wide.
  3. In a large bowl, drizzle the wedges with olive oil, add paprika, salt, and pepper, then toss until evenly coated.
Baking
  1. Spread the seasoned wedges on a baking sheet lined with parchment paper in a single layer.
  2. Bake for 30 to 40 minutes, flipping halfway through until golden brown and crispy.
Making the Dip
  1. While the wedges are baking, mix together the chopped cucumber, yogurt (or sour cream), lemon juice, minced garlic, and a pinch of salt in a bowl.
  2. Stir until well combined.
Serving
  1. Once the wedges are crispy, let them cool for a minute.
  2. Serve warm, garnished with fresh dill or mint, with the cucumber dip on the side.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. For best results, reheat in the oven or air fryer at 375°F (190°C) for about 10 minutes.