Crispy Baked Potato Wedges with Yoghurt Dip

What makes this recipe stand out is the combination of seasoning and technique. The wedges are coated in olive oil, smoked paprika, garlic powder and herbs, then roasted until beautifully crisp. There’s no parboiling or fancy equipment required, just a hot oven and a baking tray. To complement the wedges, we’re serving them with a refreshing yoghurt dip. Made with thick Greek-style yoghurt, lemon juice, garlic and herbs, it’s light, zesty and perfect for dipping.

Whether you’re looking for a healthy side dish, a snack for movie night or a crowd-pleasing party platter, these wedges are easy to make and hard to resist. They’re also naturally gluten-free and vegetarian, making them a great option for almost everyone. Let’s dive into this simple, satisfying recipe that proves baked can be just as good, if not better than fried.

Ingredients For Crispy Baked Potato Wedges with Yoghurt Dip

For the potato wedges:

• 4 large potatoes, scrubbed and cut into wedges
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• ½ teaspoon dried oregano or thyme
• Salt and black pepper, to taste

For the yoghurt dip:

• 1 cup plain Greek-style yoghurt
• 1 tablespoon lemon juice
• 1 garlic clove, finely grated
• 1 tablespoon chopped fresh parsley or chives
• Salt and pepper, to taste

Directions To Make Crispy Baked Potato Wedges with Yoghurt Dip

1. Preheat your oven to 220°C (fan 200°C) and line a large baking tray with parchment paper or lightly grease it.
2. Cut each potato into even wedges; usually 8 per potato. No need to peel them.
3. In a large bowl, toss the wedges with olive oil, garlic powder, paprika, herbs, salt, and pepper.
4. Spread the wedges in a single layer on the baking tray, making sure they aren’t overcrowded.
5. Bake for 35–40 minutes, flipping once halfway, until golden and crisp.
6. While the wedges bake, mix the yoghurt, lemon juice, garlic, herbs, salt and pepper in a bowl. Chill until ready to serve.
7. Serve the hot wedges with the chilled yoghurt dip on the side.

How to Prepare Crispy Baked Potato Wedges with Yoghurt Dip

Start by scrubbing the potatoes clean and cutting them into uniform wedges. Keeping the skin on adds texture and flavour. Toss the wedges with oil and seasoning in a bowl to ensure every piece is coated evenly. Use a hot oven and space the wedges out on the tray, as overcrowding leads to steaming instead of crisping. Flip them halfway through baking for even browning. For the dip, simply stir together thick Greek yoghurt with lemon juice, garlic and fresh herbs. Taste and adjust the seasoning. You can make it ahead and keep it in the fridge until serving.

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Preparation Time

• Prep time: 10 minutes
• Cooking time: 35–40 minutes
• Total time: 45–50 minutes

Servings

Serves 4 as a side or snack

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes! Just reduce the baking time slightly, as sweet potatoes cook faster and caramelise quickly.

How do I get extra crispy wedges?

Make sure your oven is hot, don’t overcrowd the tray and flip the wedges halfway through baking.

Can I air fry the wedges?

Absolutely. Cook at 200°C in the air fryer for about 20–25 minutes, shaking halfway.

What herbs work best in the yoghurt dip?

Fresh parsley, chives, dill or mint all pair well with the cool, creamy yoghurt.

Can I make these wedges ahead of time?

They’re best fresh, but you can prep and season them in advance, then bake when ready to serve.

Conclusion

These crispy baked potato wedges with yoghurt dip are a delicious, healthier alternative to chips or fried sides. With their crispy edges, soft centres and bold seasoning, they’re everything you want in a wedge without the guilt. Paired with a cooling, tangy yoghurt dip, they make the ultimate snack, party side or even a light meal when served with salad or grilled veggies. They’re also budget-friendly, easy to make and adaptable to any flavour profile.

Whether you’re cooking for family, entertaining guests, or just want something more exciting than plain roast potatoes, this recipe is sure to become a firm favourite. The best part? You can enjoy all the crunch with none of the frying fuss. So grab those potatoes, fire up the oven, and treat yourself to the perfect bite – one crispy, golden wedge at a time.

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