Description
Golden roasted potato wedges with crisp edges, fluffy centers, savory herbs and spices, and a creamy lemon dipping sauce.
Ingredients
Scale
- 4 medium russet potatoes, about 2 pounds, cut into wedges
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 teaspoon lemon juice
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, dried oregano, salt, and black pepper until evenly coated.
- Arrange the wedges on the prepared baking sheet in a single layer, leaving space between them.
- In a small bowl, stir together the sour cream, mayonnaise, and lemon juice to make the dipping sauce. Refrigerate until ready to serve.
- Roast the wedges for 35 to 40 minutes, flipping halfway through, until golden brown, crisp on the edges, and tender inside.
- Remove from the oven and sprinkle with chopped fresh parsley.
- Serve warm with the dipping sauce on the side.
Notes
- For extra crisp wedges, soak the cut potatoes in cold water for 20 to 30 minutes, then dry them very well before seasoning.
- Do not overcrowd the baking sheet or the wedges may steam instead of roast.
- These reheat well in the oven or air fryer for a crisp leftover snack.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 760mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: roasted potato wedges, crispy potato wedges, oven baked potatoes, easy side dish, potato wedges with dip