Potato Wedges with Lemon Chilli Sour Cream
Elevate your snack game with these irresistible Potato Wedges with Lemon Chilli Sour Cream—a perfect balance of crispy, golden-brown wedges and a zesty, creamy dip. Seasoned with a flavorful blend of garlic, paprika, and oregano, these oven-baked potato wedges deliver a satisfying crunch without the guilt of frying. The star of the show is the tangy and spicy lemon chilli sour cream, made with fresh lemon zest, a splash of lemon juice, and a kick of chilli flakes for a bold twist. Perfect as a party appetizer, side dish, or indulgent snack, this easy-to-make recipe is ready in just 50 minutes and will have everyone coming back for seconds. Garnished with fresh parsley for a pop of color, these wedges are easy to prepare and simply irresistible!
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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 teaspoons Black pepper
- 1 cup Sour cream
- 1 teaspoon Lemon zest
- 1 tablespoon Lemon juice
- 0.5 teaspoons Chilli flakes
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or lightly grease it with cooking spray.
Wash the potatoes thoroughly to remove any dirt. Leave the skin on for added texture and flavor.
Cut each potato into wedges by slicing it in half lengthwise, then cutting each half into 3-4 equal wedge-shaped pieces.
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 they are evenly coated.
Spread the seasoned wedges in a single layer on the prepared baking sheet, ensuring they do not overlap for even cooking.
Bake in the preheated oven for 30-35 minutes, flipping the wedges halfway through cooking, until they are golden brown and crispy on the outside and tender on the inside.
While the wedges are baking, prepare the lemon chilli sour cream. In a small bowl, mix the sour cream, lemon zest, lemon juice, and chilli flakes until well combined.
Taste the sour cream mixture and adjust the seasoning to your preference — you can add extra chilli flakes for more heat or additional lemon juice for more tanginess.
Once the potato wedges are done baking, remove them from the oven and let them cool slightly.
Transfer the wedges to a serving plate, sprinkle with fresh parsley, and serve alongside the lemon chilli sour cream dipping sauce.
Nutrition Facts
Calories |
2036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.7 g | 114% | |
| Saturated Fat | 37.2 g | 186% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 2689 mg | 117% | |
| Total Carbohydrate | 286.3 g | 104% | |
| Dietary Fiber | 23.3 g | 83% | |
| Total Sugars | 30.1 g | ||
| Protein | 43.8 g | 88% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 528 mg | 41% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 6882 mg | 146% | |
*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.
