Potato Wedges with Cucumber Dip

Table of Contents

There’s something magical about the aroma that fills my kitchen when I whip up a batch of crispy potato wedges. Growing up, my family would gather around the table, the warm glow of the oven crackling as the wedges roasted away, giving me that unmistakable comforting feeling of home. As the potatoes sizzled and turned golden, my mom would always say, “There’s nothing better than potatoes done right!” And it’s true! These potato wedges are crispy on the outside and fluffy on the inside, a delightful combination that gets me every time. The tangy cucumber dip? Oh my goodness! It cuts through the richness of the wedges beautifully, creating a dance of flavors in every bite. I can almost hear the laughter and feel the cozy vibes just talking about it, and I know this dish will bring the same joy to you and your loved ones. Let’s roll up our sleeves and create some kitchen magic together!

Why You’ll Love This Recipe

• Easy to Make: Just a few simple steps, and you’re on your way to a delicious dish.
• Healthier Indulgence: Baked instead of fried, these wedges satisfy without the guilt.
• Flavor Explosion: The savory seasoning paired with a refreshing dip is a match made in heaven.
• Crowd-Pleasing: Perfect for gatherings, movie nights, or even a cozy date at home.
• Versatile: Perfect as a side dish, snack, or even a light meal!

Ingredients

• 1 kg Potatoes: Choose firm varieties like Russet or Yukon Gold for the best texture. They’re starchy and will crisp beautifully!
• 2 EL Olive Oil: This helps the wedges crisp up nicely while adding a lovely richness.
• 1 EL Bratkartoffelgewürz: A unique seasoning blend that adds warmth and flavor. If you can’t find it, any potato spice mix will do!
• Coarse Salt: Just a sprinkle enhances all those wonderful flavors.
• 1 Cucumber: For that refreshing crunch in the dip. Opt for a firm, fresh cucumber.
• 200 g Sour Cream: Adds creaminess and a slight tang that complements the potatoes perfectly.
• 200 g Skyr or Low-fat Quark: For extra protein and a unique texture—feel free to swap for Greek yogurt!
• 2-3 EL Fresh Dill (chopped): This aromatic herb gives our dip a burst of freshness.
• Salt and Pepper: For that finishing touch—don’t be shy with the seasoning!

Full recipe card is below.

How to Make It

Preheat the Oven

Turn your oven on to 220°C (428°F) using the top and bottom heat function. This ensures an even cook and perfectly crispy wedges.

Prep the Potatoes

Wash the potatoes thoroughly; if you prefer, you can peel them, but I love the texture of the skins. Cut them into generous wedges; bigger cuts mean more fluff inside!

Season the Wedges

Place the potato wedges in a mixing bowl, drizzle the olive oil over them, and sprinkle the bratkartoffelgewürz. Toss everything together until each wedge is beautifully coated in that golden goodness!

Bake the Wedges

Spread those seasoned wedges on a baking tray in a single layer. Roast them in the oven for 35–40 minutes. Oh, the smell! You’ll know they’re ready when they’re golden-brown and crispy.

Whip Up the Cucumber Dip

While the potatoes cook, wash and slice the cucumber into thin rounds. In a separate bowl, mix the sour cream and skyr until it’s creamy and smooth. Fold in the cucumber slices and fresh dill, seasoning generously with salt and pepper to taste.

Serve Up the Goodness

Once the potato wedges are done, take them out of the oven, sprinkle with coarse salt, and serve them hot alongside that refreshing cucumber dip. Grab a wedge, dip it in, and enjoy that satisfying crunch!

Pro Tips for Success

• Uniform Cuts: Try to cut the potatoes into even wedges for consistent cooking.
• Don’t Crowd the Pan: Give space for the wedges to crisp up; this keeps them from steaming.
• Experiment with Seasonings: Feel free to play around with different spices to find your perfect flavor combo.

Flavor Variations

• Spicy Kick: Add some cayenne pepper or paprika to the seasoning for a little heat.
• Herb Swap: Try using fresh parsley or chives in the dip instead of dill for a different flair.
• Cheesy Wedges: Sprinkle some grated cheese over the wedges during the last few minutes of baking for an indulgent twist!

Serving Suggestions

These lovely wedges are fantastic served as a side alongside grilled meats, or even just on their own. Pair them with a light salad to balance out the meal. For drinks, a crisp lemonade or a cold beer would work wonders!

Make-Ahead & Storage

You can wash and cut the potatoes a day in advance to save time. Store them submerged in cold water in the fridge to keep them fresh. These wedges are best eaten right after baking but can be stored in the fridge for up to 3 days in an airtight container.

Leftovers

Got leftovers? Toss those wedges in a wrap with some grilled chicken and veggies for a satisfying lunch. Or chop them up and add them to a breakfast scramble—delicious!

Freezing

You can freeze the uncooked wedges; just spread them out on a tray to freeze individually, then store in a freezer bag. Thaw them before baking, and you’ll be ready to go!

Reheating

For the crispiest results, reheat your wedges in the oven for 10 minutes at 200°C (392°F). If you’re in a pinch, the microwave can work too, but you’ll sacrifice that crunch.

FAQs

Can I make the cucumber dip ahead of time?
Yes! You can prepare the dip a few hours in advance. Just give it a good stir before serving.

Are potato wedges gluten-free?
Absolutely! This recipe is naturally gluten-free, so enjoy with confidence!

Can I use different types of potatoes?
For sure! Feel free to experiment with various kinds—just stick with those that hold their shape.

How can I make this recipe vegan?
Substitute the sour cream and skyr with coconut yogurt or any plant-based yogurt you love!

Final Thoughts

Cooking is about creating memories, and I truly believe this crispy potato wedges recipe will find its way into your heart. Picture gathering around the table, sharing stories, laughter, and oh-so-yummy dips. As you savor each bite of warm, crispy goodness paired with the refreshing cucumber dip, know that you’re making your kitchen a little cozier and a lot more joyful. Happy cooking, my friends!