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Crispy Potato Wedges Recipe with Easy Creamy Sour Cream Dip

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Golden, crispy potato wedges with a tender inside paired with a creamy, tangy sour cream dip. A quick and easy snack or side perfect for any occasion.

Ingredients

Scale
  • 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
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano or Italian seasoning
  • Salt and freshly ground black pepper, to taste
  • 1 cup sour cream (full-fat or Greek yogurt as a lighter option)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh chives or green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C) and line your baking sheet with parchment paper. If using a wire rack, set it on top of the baking sheet.
  2. Scrub the potatoes well and cut each into 8 wedges (quarter each potato lengthwise, then cut each quarter in half).
  3. Dry the wedges thoroughly using a clean kitchen towel or paper towels.
  4. In a large bowl, toss the wedges with olive oil, then sprinkle the cornstarch over them and toss again to coat evenly.
  5. Add smoked paprika, garlic powder, oregano, salt, and pepper. Toss until evenly coated.
  6. Arrange the wedges in a single layer on the baking sheet or wire rack, ensuring they don’t touch.
  7. Bake for 35-40 minutes, flipping halfway through, until golden brown with slightly charred edges. Optionally broil for 2-3 minutes for extra crispiness, watching closely.
  8. While baking, prepare the dip by combining sour cream, minced garlic, chopped chives, parsley, lemon juice, salt, and pepper in a small bowl. Mix well and refrigerate.
  9. Remove wedges from oven and let cool for a few minutes to set the crisp crust.
  10. Serve warm with a generous scoop of creamy sour cream dip.

Notes

Drying the potato wedges thoroughly is essential for crispiness. Do not overcrowd the baking sheet to avoid soggy wedges. Tossing wedges with cornstarch before baking creates a crispy crust without frying. Flip wedges halfway through baking for even browning. Rest wedges a few minutes after baking to set the crust. For extra crispiness, broil for 2-3 minutes at the end but watch carefully to avoid burning.

Nutrition

Keywords: potato wedges, crispy potato wedges, sour cream dip, easy snack, baked potato wedges, healthy potato wedges, oven baked wedges

Find it online: https://flurpchef.com/crispy-potato-wedges-recipe-with-easy-creamy-sour-cream-dip/