Introduction

Few things in life are as satisfying as a batch of crispy baked potato wedges—golden on the outside, fluffy on the inside, and bursting with savory, herby flavor. These wedges are the healthier, oven-baked alternative to deep-fried fries, yet they deliver all the crunch and satisfaction you crave.

Served alongside a creamy, tangy sour cream dip, they make for the ultimate comfort snack, party appetizer, or side dish to just about anything—from burgers to roasted chicken. The magic lies in the balance: crisp edges, soft centers, and a perfectly seasoned crust that’s downright addictive.

Why I Love This Recipe

I adore this recipe because it’s simple, budget-friendly, and unbelievably good. There’s something nostalgic and comforting about crispy potato wedges—they remind me of homemade snacks made with love. Unlike store-bought or fried versions, these wedges are baked to perfection, so you get all the crunch with none of the grease.

The blend of garlic, paprika, and herbs creates an aromatic, savory crust that’s hard to resist. And the sour cream dip? It’s creamy, cooling, and complements the spiced wedges beautifully. Whether you’re feeding a crowd or enjoying a cozy movie night, these wedges always hit the spot.

Why It’s a Must-Try Dish

• Crispy without frying: Thanks to a clever baking method and minimal oil.
• Easy ingredients: You likely have everything in your pantry already.
• Perfect pairing: The sour cream dip elevates it from snack to indulgence.
• Versatile: Works as a side dish, snack, or party appetizer.
• Family favorite: Loved by adults and kids alike!

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Servings and Nutritional Info

• Servings: 4
• Calories: ~320 kcal per serving (including dip)

Course and Cuisine

• Course: Appetizer / Snack / Side Dish
• Cuisine: American / Western

Ingredients

For the Potato Wedges:

• 4 large russet potatoes (or any starchy potato)
• 3 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme (or Italian seasoning)
• ½ teaspoon black pepper
• 1 teaspoon salt
• 1 tablespoon cornstarch (for extra crispiness)
• Fresh parsley, chopped (for garnish)

For the Sour Cream Dip:

• ½ cup sour cream
• 1 tablespoon mayonnaise (optional for richness)
• 1 teaspoon lemon juice or white vinegar
• 1 garlic clove, minced or ¼ teaspoon garlic powder
• 1 tablespoon chopped chives or green onions
• Salt and pepper, to taste

Cooking Directions

Step 1: Prepare the Potatoes

1. Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
2. Wash and scrub the potatoes well (no need to peel).
3. Cut each potato lengthwise into halves, then quarters, and then eighths to form wedges.
4. Soak the wedges in cold water for 20–30 minutes to remove excess starch (this helps them crisp better).

Step 2: Season the Wedges

1. Drain and pat the potato wedges completely dry using a clean towel.
2. In a large bowl, toss wedges with olive oil, cornstarch, and all seasonings—garlic powder, paprika, onion powder, thyme, salt, and pepper.
3. Coat them evenly.

Step 3: Bake the Wedges

1. Spread wedges in a single layer on the baking sheet, ensuring they don’t overlap.
2. Bake for 20 minutes, then flip each wedge.
3. Bake another 20–25 minutes until golden brown and crisp on the edges.
4. Sprinkle with fresh parsley.

Step 4: Make the Sour Cream Dip

1. In a bowl, mix sour cream, mayonnaise, lemon juice, garlic, and chives.
2. Add salt and pepper to taste.
3. Chill for 10–15 minutes before serving.

Step-by-Step Preparation Summary

1. Cut and soak potatoes to remove starch.
2. Dry thoroughly for maximum crispness.
3. Season with oil and spices evenly.
4. Bake and flip until golden and crunchy.
5. Prepare dip while wedges bake.
6. Serve hot with chilled sour cream dip.

How to Serve

• Serve hot, right from the oven, with chilled sour cream dip on the side.
• Sprinkle extra herbs, Parmesan cheese, or chili flakes for garnish.
• Great with burgers, grilled meats, sandwiches, or just on their own!
• Pair with a cold drink or lemonade for a complete snack experience.

Recipe Tips

• Soak the potatoes: This removes starch and ensures crispy wedges.
• Don’t crowd the pan: Overlapping wedges will steam instead of crisp.
• Flip halfway through baking: Ensures even browning.
• Use parchment or a wire rack: Helps hot air circulate for crunchiness.
• Season after baking: A final sprinkle of salt enhances flavor.

Variations

1. Spicy Potato Wedges: Add ½ teaspoon cayenne pepper or chili flakes for a fiery kick.
2. Cheesy Potato Wedges: Sprinkle grated Parmesan or cheddar in the last 5 minutes of baking.
3. Garlic-Herb Wedges: Toss in fresh minced garlic and herbs (parsley, rosemary, thyme) post-baking.
4. Sweet Potato Wedges: Substitute with sweet potatoes and reduce baking time slightly.
5. Air Fryer Wedges: Cook at 380°F (190°C) for 25–30 minutes, shaking halfway through.
6. Loaded Wedges: Top with sour cream, bacon bits, melted cheese, and chives for a deluxe version.

Freezing and Storage

• Refrigeration: Store leftover wedges in an airtight container for up to 3 days.
• Reheating: Reheat in the oven or air fryer at 400°F (200°C) until crisp again.
• Freezing (Uncooked): Freeze seasoned, uncooked wedges on a tray until solid, then transfer to freezer bags. Keeps for up to 2 months.
• Freezing (Cooked): Freeze for up to 1 month; reheat directly from frozen in oven or air fryer.

Special Equipment Needed

• Large baking sheet
• Parchment paper or wire rack
• Mixing bowls
• Sharp knife and cutting board
• Small bowl for dip

Frequently Asked Questions (FAQ)

Q1: Can I peel the potatoes?
Yes, but the skin adds great texture and helps hold the wedges together.

Q2: What’s the best potato type to use?
Russet or Yukon Gold potatoes are ideal—they’re starchy and crisp up beautifully.

Q3: Can I skip the cornstarch?
You can, but cornstarch helps create that irresistible crispy coating.

Q4: How do I make them extra crispy?
Soak the potatoes longer, dry them well, and use high heat (425°F+).

Q5: Can I make the dip ahead of time?
Absolutely! The sour cream dip keeps well in the fridge for up to 3 days.

Conclusion

Crispy Baked Potato Wedges with Sour Cream Dip are proof that simple ingredients can create something extraordinary. These wedges are crunchy, flavorful, and baked to perfection—proof that you don’t need a fryer to achieve golden crispness.

The creamy, tangy sour cream dip balances the spice and salt beautifully, making this duo the ultimate comfort food. Whether you’re serving them as a side, snack, or party favorite, these wedges always impress.

Once you master this easy recipe, you’ll never look at store-bought fries the same way again — crispy, golden, and simply irresistible!