Potato Wedges with Chili Cream
Crispy, golden-brown potato wedges meet a zesty and creamy dipping sauce in this irresistible recipe for Potato Wedges with Chili Cream. Perfectly seasoned with a savory blend of garlic powder, paprika, and oregano, these oven-baked wedges are a healthier take on a classic indulgence, delivering a satisfying crunch without the deep-frying. The star of the dish is the bold, tangy chili cream dip, made with smooth sour cream, spicy chili garlic sauce, a splash of lemon juice, and fresh chives for a vibrant finish. Ready in just under an hour, this easy appetizer or side dish is ideal for game days, casual gatherings, or as a flavorful snack to spice up your weeknight meals. Pair these wedges with the spicy dip for the ultimate combination of crispy and creamy, guaranteed to have everyone reaching for seconds!
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Ingredients
- 4 large Russet potatoes
- 4 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup Sour cream
- 2 tablespoons Chili garlic sauce
- 1 tablespoon Fresh chives
- 1 teaspoon Lemon juice
Directions
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Step 2
Wash and scrub the potatoes thoroughly. Cut each potato into wedge-shaped pieces by halving them lengthwise, then cutting each half into 3 or 4 wedges, depending on size.
Step 3
Place the potato wedges in a large bowl. Drizzle with olive oil and sprinkle with garlic powder, paprika, dried oregano, salt, and black pepper. Toss well to evenly coat the wedges with the seasoning.
Step 4
Spread the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they do not overlap.
Step 5
Bake the wedges in the preheated oven for 30-35 minutes, flipping them halfway through cooking, until they are golden brown and crispy on the edges.
Step 6
While the potato wedges are baking, prepare the chili cream dip. In a small bowl, combine sour cream, chili garlic sauce, lemon juice, and finely chopped chives. Stir well to combine.
Step 7
Taste the chili cream and adjust the level of spice or tang with additional chili garlic sauce or lemon juice, as desired.
Step 8
Once the potato wedges are cooked and crispy, remove them from the oven and let them cool slightly for 2-3 minutes.
Step 9
Serve the potato wedges warm with the chili cream dip on the side. Garnish with extra chives if desired for presentation.
Nutrition Facts
| Serving size | (1387.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1922.6 |
| Total Fat 79.5g | 0% |
| Saturated Fat 24.0g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 57.5mg | 0% |
| Sodium 1429.1mg | 0% |
| Total Carbohydrate 276.4g | 0% |
| Dietary Fiber 22.5g | 0% |
| Total Sugars 22.0g | |
| Protein 39.6g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 362.3mg | 0% |
| Iron 15.5mg | 0% |
| Potassium 6832.7mg | 0% |
Source of Calories