Crispy Potato Wedges Recipe with Easy Creamy Sour Cream Dip

Introduction

Let me tell you, the scent of golden, crispy potato wedges wafting from the oven is enough to make anyone’s mouth water. The first time I baked these crispy potato wedges with creamy sour cream dip, I was instantly hooked—honestly, it was the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. Years ago, when I was knee-high to a grasshopper, my grandma used to make something similar on rainy weekends, and it’s been a nostalgic comfort ever since.

The secret to these crispy potato wedges lies in their perfect crunch on the outside and tender softness inside, paired with a dip so creamy and tangy it makes the whole experience dangerously easy to keep munching. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). This recipe has become a staple at our family gatherings and casual dinners alike — you know, the kind of dish that feels like a warm hug after a long day.

Whether you’re looking for a sweet treat for your kids, a quick snack to brighten up your Pinterest cookie board (well, potato board in this case!), or a perfect side for your weekend BBQ, these crispy potato wedges with creamy sour cream dip won’t disappoint. I’ve tested this recipe multiple times in the name of research, of course, and it’s always a hit—so you’re going to want to bookmark this one.

Why You’ll Love This Recipe

After countless test runs in my kitchen, I can confidently say this crispy potato wedges recipe with creamy sour cream dip brings a lot to the table:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy weeknights or last-minute cravings.
• Simple Ingredients: No fancy grocery trips needed; you likely already have everything in your kitchen.
• Perfect for Any Occasion: Whether it’s brunch, potlucks, cozy dinners, or game day snacks, these wedges fit right in.
• Crowd-Pleaser: Always gets rave reviews from kids and adults alike — the crispy texture and creamy dip combo is irresistible.
• Unbelievably Delicious: The balance of seasoning and the creamy tang of the dip is next-level comfort food that you won’t forget.

What makes this recipe stand out? It’s all in the technique: coating the potato wedges lightly with olive oil and cornstarch before baking creates that perfect crunch without deep frying. Plus, the creamy sour cream dip gets a little twist with fresh herbs and garlic, making it the perfect companion. Honestly, this isn’t just another potato wedge recipe—it’s the best version you’ll come across.

This recipe isn’t just good—it is the kind that makes you close your eyes after the first bite. It’s comfort food reimagined—healthier, faster, but with the same soul-soothing satisfaction. Whether you want to impress guests without stress or just treat yourself to something memorable, you can count on this recipe to deliver.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and substitutions are easy if you’re short on anything.

• For the Crispy Potato Wedges:
• 4 large russet potatoes (about 2 pounds/900 grams), scrubbed and cut into wedges
• 2 tablespoons olive oil (extra virgin preferred for flavor)
• 2 teaspoons cornstarch (helps create that irresistible crisp)
• 1 teaspoon smoked paprika (adds a subtle smoky depth)
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano or Italian seasoning
• Salt and freshly ground black pepper, to taste
• For the Creamy Sour Cream Dip:
• 1 cup sour cream (full-fat for creaminess, or Greek yogurt as a lighter option)
• 2 cloves garlic, minced (fresh is best!)
• 1 tablespoon fresh chives or green onions, finely chopped
• 1 tablespoon fresh parsley, chopped
• 1 teaspoon lemon juice (adds brightness)
• Salt and pepper, to taste

Tip: I recommend using russet potatoes for their fluffy interiors and crispy edges. If you want a gluten-free option, cornstarch works perfectly, but you can swap it for arrowroot powder if preferred. For a dairy-free dip, swap sour cream with coconut yogurt and add a squeeze of lime instead of lemon.

Equipment Needed

• Baking sheet or tray (preferably rimmed to catch any drips)
• Mixing bowls (one large for tossing wedges, one small for mixing dip)
• Sharp knife and cutting board for slicing potatoes
• Measuring spoons and cups for accuracy
• Wire rack (optional, for air circulation and extra crispiness)
• Small whisk or fork to mix the dip

If you don’t have a wire rack, no worries—just spread the wedges evenly on the baking sheet to prevent sogginess. For budget-friendly baking sheets, I love using heavy-duty aluminum pans; they distribute heat well and clean up easily. Sharp knives make all the difference here; dull blades tend to crush the potatoes rather than slice cleanly, which can affect cooking time and texture.

Preparation Method

1. Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper for easy cleanup. If you’re using a wire rack, set it on top of the baking sheet.
2. Prepare the potato wedges: Scrub the potatoes well and cut each into 8 wedges (quarter each potato lengthwise, then cut each quarter in half). Try to keep them as even as possible so they cook uniformly.
3. Dry the wedges thoroughly using a clean kitchen towel or paper towels—this step is key for crispiness. You’ll be surprised how much moisture comes off!
4. In a large bowl, toss the wedges with olive oil, then sprinkle the cornstarch over them. Toss again so each wedge gets a light, even coating (this forms the crispy crust).
5. Add the spices: smoked paprika, garlic powder, oregano, salt, and pepper. Toss everything together until the wedges are evenly coated. The aroma here is already promising!
6. Arrange the wedges in a single layer on the baking sheet or wire rack, making sure they don’t touch too much—that’s how they get crispy instead of steaming.
7. Bake for 35-40 minutes, flipping the wedges halfway through. Look for a golden brown crust with slightly charred edges. If you want extra crispiness, broil for the last 2-3 minutes but watch closely to avoid burning.
8. While the wedges bake, prepare the creamy sour cream dip: In a small bowl, combine sour cream, minced garlic, chopped chives, parsley, lemon juice, salt, and pepper. Mix well and refrigerate until ready to serve.
9. Once baked, remove the wedges and let them cool for a few minutes. This resting time helps the crisp crust set up perfectly.
10. Serve warm with a generous scoop of the creamy sour cream dip on the side—and get ready for compliments!

Quick tip: If your wedges aren’t as crispy as you want, next time try patting them even drier or adding a bit more cornstarch. Also, flipping them gently with tongs helps keep the coating intact.

Cooking Tips & Techniques

Here are some pointers I’ve picked up after many batches of these crispy potato wedges (and a few burnt edges!):

• Drying potatoes is non-negotiable. Moisture is the enemy of crispiness, so take your time here. You’ll thank me later.
• Don’t overcrowd your baking sheet. Give those wedges space to breathe. Crowding leads to steam and soggy wedges—yuck.
• The cornstarch trick works wonders. It might feel odd tossing potatoes in powder, but it creates a crunchy shell without frying.
• Flip halfway through baking. This encourages even browning and crunch all around.
• Use a high oven temperature. 425°F (220°C) is ideal to get that golden crust without drying out the inside.
• For the dip, fresh herbs make all the difference. I once tried dried parsley and, well, it just wasn’t the same.
• Don’t skip the resting step. It’s tempting to dig in immediately, but resting lets the coating firm up for maximum crunch.

Let’s face it—these wedges are forgiving, but little details like drying and spacing make the difference between “meh” and “wow.”

Variations & Adaptations

If you want to mix things up or cater to different needs, here are some tasty variations:

• Spicy Kick: Add ½ teaspoon cayenne pepper or chili powder to the seasoning mix for a bold, smoky heat.
• Herb Lover’s: Toss the wedges with fresh rosemary or thyme before baking for an earthy aroma.
• Cheesy Twist: Sprinkle grated Parmesan over the wedges in the last 5 minutes of baking for a crispy cheesy crust.
• Oven to Air Fryer: Cook wedges in an air fryer at 400°F (200°C) for 20-25 minutes, shaking halfway for an even crisp.
• Dairy-Free Dip: Swap sour cream with coconut yogurt and add lemon zest and a pinch of smoked paprika for a creamy, tangy dip with no dairy.

Personally, I love the spicy kick version—it adds just the right amount of heat without overpowering the creamy dip. Feel free to customize according to your taste buds or what’s in your pantry.

Serving & Storage Suggestions

Serve your crispy potato wedges warm, straight from the oven, alongside the creamy sour cream dip for dipping glory. They make a fantastic side for grilled meats, burgers, or even a simple green salad. For a fun party platter, add some sliced veggies and a variety of dips.

If you have leftovers (and sometimes there are none!), store them in an airtight container in the refrigerator for up to 3 days. To reheat, pop them back into a 400°F (200°C) oven or toaster oven for 8-10 minutes to bring back that crispiness. Avoid microwaving if you want to keep them crunchy.

Over time, the flavors in the dip meld beautifully, so leftovers often taste even better the next day, just make sure to give it a good stir before serving again.

Nutritional Information & Benefits

Each serving (about 6 wedges with dip) roughly contains:

Calories	220
Carbohydrates	30g
Protein	3g
Fat	8g
Fiber	3g

Potatoes are a great source of vitamin C, potassium, and fiber, especially when eaten with the skin on. Using olive oil adds heart-healthy fats, while the sour cream provides calcium and probiotics (if you go with cultured sour cream). This recipe can be adapted for gluten-free and low-carb diets by swapping cornstarch for almond flour and using dairy-free dip options. Just a friendly heads-up if you have dairy allergies—be sure to make the dip with alternatives.

From my wellness perspective, this recipe strikes a nice balance between comfort and nutrition, letting you indulge without guilt.

Conclusion

In short, these crispy potato wedges with creamy sour cream dip are a must-try for anyone who loves simple, satisfying, and downright tasty snacks or sides. You can easily customize the seasoning and dip to suit your preferences, making it a flexible recipe for every occasion. I love this recipe because it never fails to bring smiles and compliments—plus, it’s so easy to make that even my busiest days get a little brighter with it.

Give it a shot, tweak it as you like, and please let me know in the comments how your crispy potato wedges turned out. Share your favorite dip variations or any fun twists you’ve tried—I love hearing from you. Happy cooking, and here’s to many crispy, creamy moments ahead!

FAQs

How do I make sure my potato wedges come out crispy?

Dry the potato wedges thoroughly before coating with oil and cornstarch, don’t overcrowd the baking sheet, and bake at a high temperature (425°F/220°C). Flipping halfway helps crispness too!

Can I use sweet potatoes instead of russet potatoes?

Absolutely! Sweet potatoes work well, but they might need a slightly shorter baking time and will have a different, sweeter flavor.

What can I substitute for sour cream in the dip?

You can use Greek yogurt for a tangier twist or a dairy-free coconut yogurt for a vegan option. Add lemon or lime juice for brightness.

Is it possible to air fry these potato wedges?

Yes, air frying at 400°F (200°C) for 20-25 minutes with a shake halfway through works great for crispy wedges without the oven.

How long do leftover potato wedges stay good in the fridge?

Store them in an airtight container and enjoy within 3 days. Reheat in the oven or toaster oven to keep them crispy.

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