Crispy Potato Wedges with Creamy Cucumber Dip

Introduction

What’s better than crispy, golden potato wedges fresh out of the oven? Pairing them with a refreshing creamy cucumber dip that balances crunch with coolness! According to Statista, potato-based snack recipes have seen a 40% increase in online searches over the past 2 years, with “healthy dips” trending alongside them.

This Crispy Potato Wedges with Creamy Cucumber Dip recipe is the ultimate game-day appetizer, side dish, or late-night snack. With simple pantry ingredients and a 30-minute cook time, it’s both budget-friendly and family-approved.

Ingredients List

For the Crispy Potato Wedges

4 large russet potatoes, scrubbed and cut into wedges
3 tbsp olive oil
1 tsp garlic powder
1 tsp paprika (smoked for extra flavor)
1 tsp salt
½ tsp black pepper
½ tsp dried oregano

For the Creamy Cucumber Dip

1 cup Greek yogurt (or sour cream)
½ cucumber, grated and squeezed of excess water
2 garlic cloves, minced
1 tbsp lemon juice
1 tbsp fresh dill, chopped
½ tsp salt and ¼ tsp black pepper

Timing

Prep time: 15 minutes
Cook time: 30 minutes
Total time: ~45 minutes

👉 Compared to fried wedges, this baked method has 50% fewer calories but keeps the crunch.

Step-by-Step Instructions

Step 1: Prep the Potatoes

Cut each potato into 8 wedges. Soak in cold water for 15 minutes (removes excess starch for crispiness). Drain and pat dry.

Step 2: Season the Wedges

In a large bowl, toss wedges with olive oil, garlic powder, paprika, salt, pepper, and oregano until evenly coated.

Step 3: Bake to Crisp

Arrange wedges in a single layer on a parchment-lined baking sheet. Bake at 425°F (220°C) for 25–30 minutes, flipping halfway, until golden brown and crispy.

Step 4: Make the Dip

While wedges bake, mix Greek yogurt, cucumber, garlic, lemon juice, dill, salt, and pepper in a bowl. Chill until ready to serve.

Step 5: Serve

Serve hot potato wedges with chilled cucumber dip for the ultimate flavor contrast.

Tips for Success

Don’t skip soaking — it ensures maximum crispness.
Preheat the pan for extra crunch.
Air fryer option: Cook at 400°F (200°C) for 18–20 minutes.
Make it spicy: Add chili powder or cayenne to seasoning.

Nutritional Information (per serving, 4 servings)

Calories: 280 kcal
Protein: 7 g
Carbs: 42 g
Fat: 11 g
Fiber: 5 g
Sodium: 470 mg

👉 The cucumber dip lightens the dish, making it a more balanced alternative to heavy fried snacks.

Healthier Alternatives

Low-fat: Use low-fat Greek yogurt.
Vegan: Swap Greek yogurt with unsweetened coconut yogurt.
Keto-friendly: Replace potatoes with zucchini or turnip wedges.
Extra nutrition: Add shredded carrot or herbs to the dip.

Serving Suggestions

Game-day snack: Pair with sliders, nachos, or wings.
Side dish: Serve with grilled chicken, steak, or fish.
Kids’ favorite: Add ketchup or honey mustard alongside dip.
Entertaining: Serve wedges in cones with dip in small cups.

Common Mistakes to Avoid

Skipping parchment paper: Prevents sticking and promotes crispness.
Overcrowding the pan: Leads to soggy wedges — give them space.
Not drying potatoes enough: Excess moisture = less crunch.
Using waxy potatoes: Stick to russet or Yukon gold for best results.

Storing Tips

Fridge: Store leftovers up to 3 days; reheat in oven at 400°F for 10 minutes.
Freezer: Freeze cooked wedges up to 2 months; bake directly from frozen until crisp.
Dip storage: Keep in fridge up to 3 days; stir before serving.

Conclusion

This Crispy Potato Wedges with Creamy Cucumber Dip recipe is a crowd-pleaser that balances indulgence with freshness. Whether it’s game night, a backyard BBQ, or a family dinner side, this easy combo is guaranteed to disappear fast. Try it today and let your taste buds thank you!