Crisp potato wedges with a smoky yogurt dip
These wedges rely on space and a hot oven for a browned surface. Cutting similar-sized pieces matters more than achieving a perfect shape. Serve them as a side or part of a casual sharing plate.
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Crisp potato wedges with a smoky yogurt dip
Ingredients
How to make it
- Heat the oven to 220°C / 425°F. Cut potatoes into wedges about 2 cm thick at their widest point and dry them well.
- Toss with oil, paprika, garlic powder and salt. Arrange in a single layer on a large tray, using two trays if needed.
- Roast for 35–40 minutes, turning after about 20 minutes, until tender inside and browned outside.
- Mix yogurt, lemon juice and cumin. Serve the hot wedges with the cool dip.
Make it work in your kitchen
A dark baking tray may brown potatoes faster, so check near the end rather than relying only on the timer. Avoid piling hot wedges in a deep bowl if you want the surface to remain crisp. The yogurt dip can be mixed while the oven heats; keep it refrigerated until serving.
Sources & further reading
Source material and official guidance. Original practical suggestions are editorial content, not statements from the organisations below. Selected references checked September 24, 2026; publication dates and context are stated in each article.
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