Potato Wedges with Sour Cream Dip
Transform simple ingredients into a crowd-pleasing snack or side dish with these Crispy Potato Wedges with Sour Cream Dip! Featuring golden-baked Russet potatoes coated in a smoky, flavorful blend of paprika, garlic, onion, and oregano, these wedges strike the perfect balance of crispy on the outside and tender on the inside. Paired with a zesty homemade sour cream dip infused with fresh parsley, lemon juice, and a hint of garlic, this recipe is both satisfying and incredibly easy to make. Ready in just 50 minutes, it's a versatile choice for game day, weeknight dinners, or casual gatherings. Perfectly seasoned, oven-baked, and served with a creamy, tangy dip, these potato wedges are sure to become a favorite.
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Sour cream
- 2 tablespoons Fresh parsley
- 1 teaspoon Lemon juice
- 1 small Garlic clove (minced)
- 0.25 teaspoon Salt (for dip)
- 0.25 teaspoon Black pepper (for dip)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
Wash and scrub the potatoes thoroughly, then cut each potato into evenly sized wedges (about 6-8 wedges per potato).
Place the potato wedges in a large mixing bowl and drizzle with olive oil.
Sprinkle the smoked paprika, garlic powder, onion powder, dried oregano, salt, and black pepper over the wedges. Toss until all the wedges are evenly coated.
Arrange the seasoned wedges on the prepared baking sheet in a single layer, making sure they don't overlap.
Bake in the preheated oven for 30-35 minutes, flipping halfway through, until the wedges are golden brown and crispy on the outside.
While the potato wedges are baking, prepare the sour cream dip. In a small bowl, combine the sour cream, minced garlic, chopped parsley, lemon juice, salt, and black pepper. Mix until smooth and well combined.
Taste the dip and adjust seasoning if necessary, then refrigerate until ready to serve.
Once the potato wedges are cooked, remove them from the oven and let them cool for a few minutes.
Serve the crispy potato wedges warm with the chilled sour cream dip on the side. Enjoy!
Nutrition Facts
Calories |
490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 9.3 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 690 mg | 30% | |
| Total Carbohydrate | 66.9 g | 24% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.8 g | ||
| Protein | 9.7 g | 19% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1508 mg | 32% | |
*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.
