Lemon and chilli potato wedges
Lemon and chilli potato wedges are crispy, golden baked potatoes seasoned with chili powder and served with a tangy lemon sour cream dip. This simple recipe provides a zesty kick that's perfect for any meal.
Cook time 45 min
Prep time 10 min
Ingredients:
1 tsp salt1 tsp chili powder
5 potatoes
1/2 cup sour cream
2 tsp lemon juice
Lemon and chili potato wedges are a flavorful and easy-to-make side dish that adds a zesty kick to any meal. With just a few ingredients, you can create crispy, golden wedges that are sure to be a hit. Perfect for a family dinner or a special occasion, these wedges are paired with a creamy sour cream dip to balance the heat.
Instructions:
- Wash the potatoes thoroughly to remove any dirt.
- Optional: You can peel the potatoes if you prefer, though leaving the skin on can add extra texture and flavor.
- Cut each potato into wedges. The size can vary, but aim for uniform pieces to ensure even cooking.
- Place the potato wedges in a large mixing bowl.
- Add the salt (1 teaspoon) and chili powder (1 teaspoon) to the bowl.
- Toss the potatoes thoroughly to ensure each wedge is evenly coated with the seasoning.
- Arrange the seasoned potato wedges in a single layer on a baking sheet. Use a sheet with parchment paper for easy cleanup.
- Place the baking sheet in the preheated oven.
- Bake for 30 to 35 minutes, flipping the wedges halfway through the baking time. The wedges are done when they are golden brown and crispy on the outside while soft and fluffy on the inside.
- In a small bowl, combine the sour cream (1/2 cup) and lemon juice (2 teaspoons).
- Mix well until the lemon juice is fully incorporated, giving the dip a smooth and tangy flavor.
- Once the potato wedges are baked to perfection, remove them from the oven.
- Transfer the hot potato wedges to a serving dish.
- Serve immediately with the lemon sour cream dip on the side.
Enjoy your lemon and chili potato wedges fresh out of the oven for the best texture and flavor. These wedges are a delightful combination of spice and zest, complemented by the cool creaminess of the sour cream dip. They're perfect for pairing with your favorite main dishes or enjoying on their own as a tasty snack.
Lemon and chilli potato wedges FAQ:
Bake the potato wedges for 30 to 35 minutes at 400°F (200°C), flipping them halfway through for even cooking.
The wedges are done when they are golden brown and crispy on the outside, while being soft and fluffy on the inside.
Yes, you can substitute sour cream with Greek yogurt or a dairy-free alternative like cashew cream for a similar texture and taste.
Use a standard baking sheet. Ensure the potato wedges are arranged in a single layer for optimal crispiness.
Store leftover wedges in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.
Tips:
- Make sure to cut the potatoes into evenly sized wedges to ensure they cook uniformly.
- Preheat your oven to 425°F (220°C) for the best results.
- Toss the potato wedges in olive oil before adding the salt and chili powder to help them crisp up in the oven.
- For extra crispy wedges, spread them out on the baking sheet so they don't touch each other.
- Halfway through the baking time, flip the wedges to ensure they cook evenly on both sides.
- Serve immediately after baking for the best texture and flavor.
- If you prefer a milder dip, mix the sour cream with some chopped fresh herbs like chives or parsley.
Nutrition per serving
4 ServingsCalories 250kcal
Protein 6g
Carbohydrates 45g
Fiber 6g
Sugar 3.18g
Fat 6g
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