Potato Wedges with Chili Cream
Crispy, golden-brown potato wedges meet a zesty and creamy dipping sauce in this irresistible recipe for Potato Wedges with Chili Cream. Perfectly seasoned with a savory blend of garlic powder, paprika, and oregano, these oven-baked wedges are a healthier take on a classic indulgence, delivering a satisfying crunch without the deep-frying. The star of the dish is the bold, tangy chili cream dip, made with smooth sour cream, spicy chili garlic sauce, a splash of lemon juice, and fresh chives for a vibrant finish. Ready in just under an hour, this easy appetizer or side dish is ideal for game days, casual gatherings, or as a flavorful snack to spice up your weeknight meals. Pair these wedges with the spicy dip for the ultimate combination of crispy and creamy, guaranteed to have everyone reaching for seconds!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream
- 2 tablespoons Chili garlic sauce
- 1 tablespoon Fresh chives
- 1 teaspoon Lemon juice
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and scrub the potatoes thoroughly. Cut each potato into wedge-shaped pieces by halving them lengthwise, then cutting each half into 3 or 4 wedges, depending on size.
Place the potato wedges in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, salt, and black pepper. Toss well to evenly coat the wedges with the seasoning.
Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
Bake the wedges in the preheated oven for 30-35 minutes, flipping them halfway through cooking, until they are golden brown and crispy on the edges.
While the potato wedges are baking, prepare the chili cream dip. In a small bowl, combine sour cream, chili garlic sauce, lemon juice, and finely chopped chives. Stir well to combine.
Taste the chili cream and adjust the level of spice or tang with additional chili garlic sauce or lemon juice, as desired.
Once the potato wedges are cooked and crispy, remove them from the oven and let them cool slightly for 2-3 minutes.
Serve the potato wedges warm with the chili cream dip on the side. Garnish with extra chives if desired for presentation.
Nutrition Facts
Calories |
1923 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 58 mg | 19% | |
| Sodium | 1429 mg | 62% | |
| Total Carbohydrate | 276.4 g | 101% | |
| Dietary Fiber | 22.5 g | 80% | |
| Total Sugars | 22.0 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 362 mg | 28% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 6833 mg | 145% | |
*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.
