Crispy Potato Wedges with Mustard
Golden and perfectly seasoned, these crispy potato wedges with mustard are a crowd-pleasing side dish or snack that you'll want to make again and again! Featuring hearty Russet potatoes tossed with olive oil, garlic powder, paprika, and oregano, these oven-baked wedges achieve a deliciously crispy exterior while maintaining a soft, tender center. The star of the show is the tangy and creamy mustard dip, made with Dijon mustard, mayonnaise, and a touch of honey for the perfect balance of flavors. Garnished with fresh parsley and served piping hot, this easy-to-make recipe is ideal for casual gatherings, game day, or as a satisfying accompaniment to your favorite mains. Plus, it's fuss-free, with just 15 minutes of prep—perfect for busy weeknights!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Mustard (Dijon or whole grain)
- 2 tablespoons Mayonnaise
- 1 teaspoon Honey
- 1 tablespoon Fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and scrub the potatoes thoroughly, then pat them dry with a kitchen towel. Leave the skins on for extra crispiness.
Cut each potato into even wedges by slicing it in half lengthwise, then into quarters, and finally into eighths.
In a large mixing bowl, combine the olive oil, garlic powder, paprika, dried oregano, salt, and black pepper. Toss the potato wedges in the mixture until evenly coated.
Arrange the potato wedges on the prepared baking sheet in a single layer, making sure they’re not overcrowded. This ensures even crisping.
Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through cooking, until golden brown and crispy on the outside and tender inside.
While the potato wedges bake, prepare the mustard dip. In a small bowl, whisk together Dijon mustard, mayonnaise, and honey until smooth. Taste and adjust the seasoning, if needed.
Transfer the cooked potato wedges to a serving platter and sprinkle with freshly chopped parsley for garnish.
Serve the crispy potato wedges hot with the mustard dip on the side and enjoy!
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.3 g | 85% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 3099 mg | 135% | |
| Total Carbohydrate | 283.0 g | 103% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 20.9 g | ||
| Protein | 37.7 g | 75% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 231 mg | 18% | |
| Iron | 16.5 mg | 92% | |
| Potassium | 6904 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
