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.
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.
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.
- 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.
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