Spicy Potato Wedges with Minty Yoghurt Dip
Crispy, golden-brown on the outside and perfectly tender on the inside, these Spicy Potato Wedges with Minty Yoghurt Dip are the ultimate crowd-pleasing snack or side dish. Seasoned with a bold blend of paprika, cumin, garlic powder, and a hint of cayenne, these oven-baked wedges pack just the right amount of heat while remaining light and guilt-free. Paired with a refreshing dip made from creamy Greek yoghurt, zesty lemon juice, and fragrant fresh mint, this recipe creates a balance of fiery and cooling flavors that is irresistibly satisfying. Ready in under an hour with simple ingredients, this dish is the perfect addition to game-day spreads, casual gatherings, or weeknight dinners. Tantalize your taste buds with this flavor-packed twist on classic potato wedges!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 2 teaspoons Paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 cup Greek yoghurt
- 2 tablespoons Fresh mint leaves
- 1 tablespoon Lemon juice
- 1 teaspoon Honey
Instructions
Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper or foil.
Wash the russet potatoes thoroughly and pat them dry. Cut each potato into wedges by first halving it lengthwise and then slicing each half into 4-6 wedges, depending on size.
In a large bowl, combine olive oil, paprika, ground cumin, garlic powder, cayenne pepper, salt, and black pepper. Mix well to create the spice mixture.
Add the potato wedges to the bowl and toss until they are evenly coated with the spice mixture.
Arrange the seasoned wedges in a single layer on the prepared baking sheet, ensuring they are not overlapping to ensure even baking.
Bake in the preheated oven for 35-40 minutes, flipping the wedges halfway through, until they are crispy and golden brown on the outside and tender on the inside.
While the wedges are baking, prepare the minty yoghurt dip. Finely chop the fresh mint leaves.
In a small bowl, mix the Greek yoghurt, chopped mint, lemon juice, and honey. Stir well and adjust the flavor with more lemon juice or honey if desired.
Remove the potato wedges from the oven and let them cool slightly for 2-3 minutes.
Serve the spicy potato wedges warm with the minty yoghurt dip on the side for dipping.
Nutrition Facts
Calories |
421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.9 g | 14% | |
| Saturated Fat | 1.8 g | 9% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 2 mg | 1% | |
| Sodium | 526 mg | 23% | |
| Total Carbohydrate | 66.7 g | 24% | |
| Dietary Fiber | 4.7 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 12.0 g | 24% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 93 mg | 7% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1578 mg | 34% | |
*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.
