Spicy Potato Wedges with Chili Dip
Turn up the heat on snack time with these Spicy Potato Wedges with Chili Dip! Perfectly crisp on the outside and fluffy on the inside, these oven-baked Russet potato wedges are generously seasoned with an irresistible blend of paprika, garlic powder, cayenne pepper, and oregano. Paired with a creamy, tangy chili dip made from sour cream, mayonnaise, chili sauce, and a splash of lime juice, this recipe strikes the perfect balance of bold flavors and textures. Quick to prep and easy to bake, these wedges make a crowd-pleasing appetizer, side dish, or game-day favorite. Garnished with fresh cilantro for a pop of color, these spicy delights are sure to liven up your table.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Dried oregano
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 0.5 cups Sour cream
- 0.25 cups Mayonnaise
- 2 tablespoons Chili sauce
- 1 teaspoon Lime juice
- 1 tablespoon Fresh cilantro (optional, for garnish)
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
Scrub the potatoes thoroughly under running water. Pat them dry with a clean kitchen towel.
Cut each potato into wedges by halving it lengthwise, then cutting each half into 4-6 equal-sized wedges.
Place the potato wedges into a large mixing bowl and drizzle with olive oil. Toss to coat evenly.
In a small bowl, mix together the paprika, garlic powder, onion powder, cayenne pepper, dried oregano, salt, and black pepper.
Sprinkle the spice mixture evenly over the potato wedges and toss to ensure all wedges are well coated in the seasoning.
Arrange the seasoned wedges in a single layer on the prepared baking sheet, leaving space between each wedge for even baking.
Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside and tender on the inside.
While the wedges are baking, prepare the chili dip. In a small bowl, combine the sour cream, mayonnaise, chili sauce, and lime juice. Mix until smooth and well combined.
Transfer the chili dip to a serving bowl and garnish with fresh cilantro if desired.
Once the potato wedges are done baking, remove them from the oven and let cool slightly for 2-3 minutes.
Serve the spicy potato wedges hot with the chili dip on the side. Enjoy!
Nutrition Facts
Calories |
544 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 722 mg | 31% | |
| Total Carbohydrate | 66.6 g | 24% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 6.3 g | ||
| Protein | 9.1 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 89 mg | 7% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1527 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.
