Smoky potato wedges with garlic yogurt dip
55 min · 10 g protein · 234 cals / serving
Thick, skin-on wedges tossed in smoked paprika, garlic and onion powder and roasted hot until the cut sides are crunchy and blistered and the insides are steamy and fluffy. A tangy garlic and herb yogurt dip turns them into something you will keep picking at long after dinner is over.
Ingredients
- 4 large (2 lb) gold potatoes, Yukon Gold or russet, scrubbed, skin on, each cut into 8 wedges
- 2 1/2 tsp olive oil
- 2 tsp paprika, smoked
- 1 tsp garlic powder
- 3/4 tsp onion powder
- 1 tsp salt
- 1/2 tsp black pepper
Garlic yogurt dip
- 1 cup nonfat Greek yogurt
- 1 clove garlic, finely grated
- 1/2 tbsp lemon juice
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh chives, snipped
- a pinch salt
Steps
- Heat the oven to 425°F with a large baking sheet inside. Put the wedges in a pot of cold salted water, bring to a boil and simmer 4 minutes, just until the edges soften. Drain well and leave them to steam dry in the colander for 5 minutes.
- Toss the wedges in a bowl with the oil, paprika, garlic powder, onion powder, salt and pepper until every cut side is coated.
- Take out the hot sheet, line it with baking parchment and spread the wedges on it lying on a cut side, with space between them, and roast 15 minutes. Turn onto the other cut side and roast 12–15 minutes more, until deep golden and crisp. (Air fryer: 400°F for 18–20 minutes, shaking twice.)
- Meanwhile, stir together the yogurt, garlic, lemon juice, parsley, chives and a pinch of salt. Serve the wedges hot with the dip.
Good to know
Why boil them first?
A short simmer roughs up the outside of each wedge, and those soft, starchy edges are what turn crunchy in the oven. It also cooks the middle evenly, so you can roast hot without burning the outside before the inside is done.
Can I skip the parboil?
Yes. Toss the raw wedges straight in the oil and spices and roast 35–40 minutes, turning once. They come out a little less crunchy and a little more chewy, still very good.
Other dips?
Stir a spoon of sriracha or chipotle into the yogurt instead of the herbs, or serve them with salsa. Ketchup is fine too.
Per
- Calories
- 102
- Protein
- (18%)
- 4 g
- Fat
- (15%)
- 2 g
- Carbohydrates
- (67%)
- 17 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 265 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 936 kcal goes into the pot and 1171 g of ingredients comes out as about 920 g of food: 102 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.