Baked Potato Wedges with Dip

There’s something undeniably comforting about the smell of potatoes roasting in the oven, filling the kitchen with a warm, inviting aroma. Recently, I decided to revisit a classic – baked potato wedges – but with a twist to make them extra crispy and flavourful. What started as a simple side dish quickly became a family favorite. My kids, usually picky eaters, devoured them with surprising enthusiasm, declaring them even better than fries from our local takeaway! The secret? A perfect balance of spices, a generous drizzle of olive oil, and baking them just right to achieve that golden-brown, crispy exterior and fluffy interior. Paired with a creamy, tangy dip, these baked potato wedges are not just a side dish; they’re a delightful snack, a party appetizer, or even a light meal. Whether you’re looking for a healthier alternative to fried potatoes or simply craving a delicious and easy-to-make vegetable dish, these baked potato wedges are sure to become a staple in your kitchen. Get ready to experience the simple pleasure of homemade goodness!

Ingredients

Here’s what you’ll need to create these irresistible baked potato wedges and their accompanying dip. We’ve kept it simple and focused on fresh, flavorful ingredients that are easy to find.

• Potatoes (2 lbs): Choose Russet or Yukon Gold potatoes for their fluffy texture when baked. These varieties hold their shape well when cut into wedges and become beautifully crispy on the outside.
• Olive Oil (3 tablespoons): Extra virgin olive oil is preferred for its flavor and health benefits. It helps the wedges crisp up in the oven and adds a subtle richness.
• Paprika (1 tablespoon): Smoked paprika adds a wonderful smoky depth, while sweet paprika provides a milder, slightly sweet flavor. Both contribute a vibrant color to the wedges.
• Garlic Powder (1 teaspoon): Garlic powder provides a consistent and even garlic flavor throughout the wedges.
• Onion Powder (1 teaspoon): Onion powder complements the garlic and adds a savory, umami note to the spice blend.
• Dried Oregano (1 teaspoon): Oregano lends a slightly peppery and earthy aroma, enhancing the overall flavor profile.
• Salt (1 teaspoon, or to taste): Essential for seasoning and bringing out the natural flavors of the potatoes and spices. Kosher salt or sea salt is recommended.
• Black Pepper (½ teaspoon, or to taste): Freshly ground black pepper adds a touch of spice and complexity.
• For the Dip:
  • Sour Cream or Greek Yogurt (1 cup): Provides a creamy base for the dip. Greek yogurt offers a tangier and slightly healthier alternative.
  • Mayonnaise (½ cup): Adds richness and creaminess to the dip. You can use light mayonnaise to reduce calories if desired.
  • Fresh Chives (2 tablespoons, chopped): Fresh chives offer a mild oniony flavor and a pop of fresh green color.
  • Lemon Juice (1 tablespoon): Freshly squeezed lemon juice adds brightness and acidity, balancing the richness of the dip.
  • Garlic Powder (½ teaspoon): Enhances the garlic flavor in the dip, complementing the wedges.
  • Salt and Pepper (to taste): Season the dip to your preference, ensuring it complements the wedges without overpowering them.

Instructions

Follow these simple step-by-step instructions to create perfectly baked potato wedges and a delicious dip to accompany them. We’ve broken down each step to ensure even beginner cooks can achieve fantastic results.

1. Preheat the Oven and Prepare Baking Sheet: Begin by preheating your oven to 400°F (200°C). This high temperature is crucial for achieving crispy exteriors on your potato wedges. While the oven is heating, prepare a large baking sheet. Line it with parchment paper for easy cleanup and to prevent sticking. Parchment paper also helps promote even browning as it prevents the wedges from directly touching the hot metal of the baking sheet, which can sometimes lead to burning.
2. Wash and Cut the Potatoes: Thoroughly wash the potatoes under cold running water to remove any dirt or debris. There’s no need to peel them, as the skin adds flavor, texture, and nutrients to the wedges. Pat the potatoes completely dry with a clean kitchen towel or paper towels. Excess moisture can hinder crisping. Once dry, place each potato on a cutting board. Cut each potato lengthwise in half. Then, cut each half lengthwise into wedges. Aim for wedges that are roughly the same size, about ½ to ¾ inch thick at their widest point. Uniformity in size ensures even cooking.
3. Prepare the Spice Blend: In a large bowl, combine the olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper. Whisk these ingredients together until well combined. This spice blend is the heart of the flavor for your potato wedges. You can adjust the spices to your liking – for example, adding a pinch of cayenne pepper for a little heat or some dried rosemary for a different herbal note.
4. Toss Potatoes with Spice Mixture: Add the potato wedges to the bowl with the spice mixture. Using your hands or tongs, toss the wedges thoroughly until they are evenly coated with the oil and spices. Ensure that every wedge is well seasoned for maximum flavor in every bite. Massaging the spices into the wedges slightly can also help them adhere better.
5. Arrange Wedges on Baking Sheet: Arrange the seasoned potato wedges in a single layer on the prepared baking sheet. Avoid overcrowding the pan, as this can steam the potatoes instead of baking them, resulting in soggy wedges. If necessary, use two baking sheets to ensure the wedges have enough space. Spacing them out allows hot air to circulate around each wedge, promoting even cooking and crisping.
6. Bake the Potato Wedges: Place the baking sheet in the preheated oven and bake for 25-30 minutes, or until the potato wedges are golden brown and tender on the inside. Halfway through the baking time, around 15 minutes in, flip the wedges using tongs or a spatula to ensure even browning on all sides. To check for doneness, pierce a wedge with a fork; it should be easily pierced and feel soft inside. If you prefer extra crispy wedges, you can broil them for the last 1-2 minutes, keeping a close eye to prevent burning.
7. Prepare the Dip While Wedges Bake: While the potato wedges are baking, prepare the dip. In a medium bowl, combine the sour cream (or Greek yogurt), mayonnaise, chopped fresh chives, lemon juice, garlic powder, salt, and pepper. Stir all the ingredients together until well combined and smooth. Taste and adjust the seasoning as needed, adding more lemon juice for tanginess or salt and pepper to taste. Cover the dip and refrigerate it until ready to serve to allow the flavors to meld and the dip to chill.
8. Serve Warm with Dip: Once the potato wedges are perfectly baked, remove them from the oven. Let them cool slightly for a few minutes before serving. This allows them to crisp up a bit more. Serve the warm baked potato wedges immediately with the chilled dip on the side. Garnish the wedges with a sprinkle of fresh parsley or extra chives if desired, and serve the dip in a small bowl alongside for easy dipping. Enjoy!

Nutrition Facts

(Per Serving, approximate values)

• Serving Size: Approximately 4-5 wedges
• Servings Per Recipe: 6
• Calories: 250 kcal
• Fat: 12g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes.

Preparation Time

Get these delicious baked potato wedges ready in no time! From start to finish, this recipe is designed for convenience without compromising on flavor.

• Prep Time: 15 minutes – This includes washing and cutting the potatoes, preparing the spice blend, and mixing the dip. The recipe is designed to be quick and efficient, perfect for busy weeknights or last-minute gatherings.
• Cook Time: 25-30 minutes – The baking time allows the potatoes to become perfectly tender on the inside and wonderfully crispy on the outside. The oven does most of the work, giving you time to prepare other dishes or relax while they bake.
• Total Time: 40-45 minutes – In under an hour, you can have a batch of homemade baked potato wedges ready to enjoy. This makes them a fantastic option for a quick side dish or a satisfying snack when time is of the essence.

How to Serve

Baked potato wedges are incredibly versatile and can be served in a variety of ways. Here are some delightful serving suggestions to inspire you:

• Classic Side Dish:
  • Pair them with your favorite vegetarian main courses like veggie burgers, lentil loaf, or grilled halloumi.
  • Serve alongside a fresh salad for a balanced and satisfying meal.
  • They complement hearty soups and stews perfectly, adding a crispy textural contrast.
• Appetizer or Snack:
  • Arrange them on a platter with the dip for a crowd-pleasing party appetizer.
  • Enjoy them as a game-day snack – they are perfect for sharing and dipping.
  • Serve them as a fun after-school snack for kids (and adults!).
• Dipping Variations:
  • Spicy Dip: Mix sriracha or chili flakes into the sour cream dip for a kick.
  • Vegan Dip: Use vegan mayonnaise and sour cream alternatives, and add nutritional yeast for a cheesy flavor.
  • Garlic Aioli: Serve with homemade or store-bought garlic aioli for a creamy and garlicky dip.
  • Cheese Sauce: Drizzle with warm cheese sauce for an indulgent treat.
  • Salsa or Guacamole: For a lighter and fresher option, serve with salsa or guacamole.
• Garnish Ideas:
  • Fresh Herbs: Sprinkle with chopped parsley, chives, dill, or cilantro for added freshness and visual appeal.
  • Grated Parmesan Cheese: For a cheesy touch (optional, and not vegan).
  • Red Pepper Flakes: For a hint of spice.
  • Lemon Wedges: Offer lemon wedges for squeezing over the wedges for extra brightness.

Additional Tips for Perfect Baked Potato Wedges

Elevate your baked potato wedges from good to extraordinary with these helpful tips and tricks. We’ve gathered our best advice to ensure you achieve crispy perfection every time.

1. Choose the Right Potatoes: For the best baked potato wedges, select potato varieties that are high in starch and low in moisture, such as Russet or Yukon Gold. These potatoes become fluffy on the inside and crispy on the outside when baked. Waxy potatoes like red potatoes are not ideal as they tend to stay firm and don’t crisp up as well.
2. Cut Wedges Uniformly: Ensuring your potato wedges are cut to a similar size is crucial for even cooking. This prevents some wedges from burning while others remain undercooked. Aim for wedges that are roughly ½ to ¾ inch thick at their widest point for consistent baking.
3. Don’t Skip the Drying Step: After washing and cutting the potatoes, make sure to pat them completely dry with a clean kitchen towel or paper towels. Excess moisture is the enemy of crispiness. Dry potatoes will roast and crisp up beautifully, while damp potatoes will steam and become soggy.
4. Generous Olive Oil Coating: Don’t be shy with the olive oil. A good coating of olive oil is essential for achieving crispy edges and preventing the wedges from drying out in the oven. Ensure every wedge is well coated with the oil and spice mixture for optimal flavor and texture.
5. Preheat the Baking Sheet (Optional): For extra crispy bottoms, you can preheat the baking sheet in the oven while it’s preheating. Carefully place the seasoned wedges onto the hot baking sheet. This initial contact with the hot surface helps to start the crisping process immediately.
6. Avoid Overcrowding the Pan: Arrange the potato wedges in a single layer on the baking sheet, leaving space between them. Overcrowding the pan will cause the potatoes to steam rather than roast, resulting in soft, soggy wedges instead of crispy ones. If needed, use two baking sheets to give the wedges enough room.
7. Flip Halfway Through Baking: Flipping the potato wedges halfway through the baking time ensures even browning and crisping on all sides. This simple step makes a significant difference in the overall texture and appearance of your wedges.
8. Broil for Extra Crispiness (Optional): If you desire extra crispy wedges, you can broil them for the last 1-2 minutes of baking time. Keep a very close eye on them while broiling, as they can burn quickly. Broiling at the end adds an extra layer of crispness and color to the wedges.

Frequently Asked Questions (FAQ)

Here are some common questions people ask about making baked potato wedges, along with helpful answers to guide you to success.

Q1: Can I use different types of potatoes for this recipe?
A: Yes, while Russet or Yukon Gold potatoes are recommended for their fluffy texture and crispiness, you can experiment with other types. Yukon Golds will be slightly creamier, while Russets will be drier and fluffier inside. Red potatoes or fingerling potatoes can also be used, but they will result in firmer wedges with less crispiness. Adjust baking time accordingly as different potato types may cook at slightly different rates.

Q2: Can I make these potato wedges ahead of time?
A: While freshly baked potato wedges are best for optimal crispiness, you can prepare them in advance to save time. You can cut and season the potatoes ahead of time and store them in an airtight container in the refrigerator for up to 24 hours. However, it’s best to bake them just before serving for the best texture. If you need to reheat leftover wedges, bake them in a hot oven or air fryer to help them crisp up again, rather than microwaving which can make them soggy.

Q3: How do I make sure my potato wedges are crispy?
A: Achieving crispy potato wedges involves several key steps: using the right type of potato (Russet or Yukon Gold), ensuring the potatoes are thoroughly dried before baking, using enough olive oil to coat them well, avoiding overcrowding the baking sheet, and baking at a high temperature (400°F/200°C). Flipping them halfway through baking and optionally broiling for the last minute or two can also enhance crispiness.

Q4: Can I add different spices to the potato wedges?
A: Absolutely! Feel free to customize the spice blend to your liking. Consider adding spices like chili powder, cumin, curry powder, rosemary, thyme, or Italian seasoning. Experiment with different flavor combinations to find your favorites. You can also adjust the amount of salt, pepper, and paprika to suit your taste preferences.

Q5: What are some good dipping sauces for potato wedges besides the sour cream dip?
A: There are many delicious dipping sauces that pair well with potato wedges. Some popular options include: ketchup, mayonnaise, garlic aioli, ranch dressing, honey mustard, BBQ sauce, cheese sauce, salsa, guacamole, or a spicy sriracha mayo. Get creative and try different dips to find your perfect match!

Q6: Are these baked potato wedges vegan?
A: Yes, the baked potato wedges themselves are vegan as long as you use olive oil and ensure your spices are vegan-friendly. However, the sour cream dip in the recipe is not vegan as it contains dairy. To make a vegan version, simply substitute vegan sour cream or vegan Greek yogurt and vegan mayonnaise for the dip. You can also create a delicious vegan dip using blended cashews, tahini, or avocado as a base.

Q7: Can I cook these potato wedges in an air fryer?
A: Yes, air frying is a fantastic way to cook potato wedges and achieve extra crispiness even faster. Preheat your air fryer to 400°F (200°C). Arrange the seasoned potato wedges in the air fryer basket in a single layer (you may need to cook in batches). Air fry for 15-20 minutes, flipping halfway through, until golden brown and crispy. Air frying typically requires less oil and cooks the wedges more quickly than oven baking.

Q8: How should I store leftover baked potato wedges?
A: Store leftover baked potato wedges in an airtight container in the refrigerator for up to 3-4 days. To reheat them and restore some crispiness, bake them in a preheated oven at 375°F (190°C) or in an air fryer until heated through and slightly crispy again. Avoid microwaving, as it can make them soggy. For best results, consume leftovers within a couple of days to maintain quality.

Print