Crispy Potato Wedges
Satisfy your french fry cravings with these Crispy Potato Wedges! Oven baked, seasoned with parmesan and herbs, and paired with a spicy chipotle dipping sauce, this is an easy and healthy appetizer or side dish.
Servings 4
Calories 258kcal
Ingredients
Crispy Potato Wedges
- 2 lbs potatoes red skinned or yukon gold
- 2 Tbsp olive oil
- salt and pepper
- 2 Tbsp freshly grated Parmesan cheese
- 1 Tbsp parsley finely minced
Chipotle Dipping Sauce
- 1 cup full-fat Greek yoghurt
- 1 medium lime juiced
- 1-2 chipotle peppers finely minced
- pinch salt
Instructions
- Preheat your oven to 400°F / 200°C.
- Scrub the potatoes, but leave the skin on. Slice into wedges of an equal size.
- Place the potato wedges in a large bowl and cover with hot water. Let stand for 10 minutes.
- Drain the potatoes and pat dry with a clean tea towel.
- Return the potatoes to a dry bowl, and drizzle with olive oil. Toss to evenly coat, and season with salt and pepper.
- Line two large baking sheets with parchment paper. Arrange the potato wedges in even layers, with adequate space between them.
- Bake for 20 minutes, then, using a metal spatula, flip the wedges over and bake for an additional 10 minutes. They should be golden brown and crisp on the outside, but soft on the inside when they're done.
- While the wedges are roasting, make your dipping sauce. Whisk together the yoghurt, lime juice, and chipotle peppers. Season with salt. Set aside for 5 minutes to allow the flavours to combine.
- When the wedges are ready, transfer them to a serving dish. Sprinkle with the cheese and herbs. Serve immediately, with dipping sauce.
Notes
- Nutrition values are an estimate only.
Nutrition
Calories: 258kcal | Carbohydrates: 33g | Protein: 12g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 86mg | Potassium: 953mg | Fiber: 6g | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 32mg | Calcium: 167mg | Iron: 7.5mg