Name: Potato wedges with cucumber dip Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: International
Ingredients: 1 kg potatoes; 2 tbsp olive oil; 1 tbsp fried potato seasoning; Coarse salt; 1 cucumber; 200 g sour cream; 200g Skyr or low-fat quark; 2-3 tablespoons chopped dill; Salt, pepper

Jump to Recipe·5.2 from 18 reviews

If you’re on the hunt for a snack that’s the ultimate combo of crispy, creamy, fresh, and totally comforting, allow me to introduce you to my beloved Potato wedges with cucumber dip. Imagine golden, oven-baked wedges with perfectly crisp edges meeting a cool, herby cucumber dip – it’s the kind of treat that makes everyone at the table feel right at home. Whether you call it a main or a snack, this dish is easy, fuss-free, and always a hit with family and friends. Trust me, one bite and you’ll see why this is my go-to recipe for cozy evenings and casual get-togethers!

Potato wedges with cucumber dip Recipe - Recipe Image

Ingredients You’ll Need

You’ll be amazed by how just a handful of straightforward ingredients come together to create something truly special. Each element plays a starring role, from the golden potatoes to the herby freshness of the cucumber dip. Gather these up and you’re well on your way to a crave-worthy plate of goodness!

Potatoes (1 kg): The star of our crispy, golden wedges; choose waxy or all-purpose for the best texture.
Olive oil (2 tbsp): Gives the wedges their irresistible crisp edge and rich flavor.
Fried potato seasoning (1 tbsp): Adds depth, smokiness, and just the right touch of spice; feel free to use your favorite mix.
Coarse salt: Sprinkled over the hot wedges for a satisfying salty crunch.
Cucumber (1): Brings a burst of refreshing crunch to the dip—don’t skip it!
Sour cream (200 g): Lends a velvety creaminess to the dip you’ll want to scoop onto everything.
Skyr or low-fat quark (200 g): Adds protein and tang, lightening up the dip while keeping it luxurious.
Dill (2-3 tbsp, chopped): The fresh, herby lift that brightens every bite.
Salt and pepper: Simple, essential seasonings for both the wedges and the dip—don’t skimp!

How to Make Potato wedges with cucumber dip

Step 1: Prep and Slice the Potatoes

Start by preheating your oven to 220°C—a hot oven is the secret to those gorgeously crispy edges! Give the potatoes a good wash; peel them if you prefer, but I love the rustic flavor of the skin left on. Cut each potato lengthwise into chunky wedges. The trick is to make them uniform so they cook evenly and every wedge turns out perfectly crisp and golden.

Step 2: Season and Bake

Pile the potato wedges into a large bowl, then drizzle over the olive oil. Sprinkle in the fried potato seasoning and a generous pinch of salt. Now comes the fun part: use your hands to toss everything together, making sure each wedge gets coated. Arrange them in a single layer on a baking sheet—crowding them will make them steam, not crisp! Slide the tray into the oven and bake for 35-40 minutes, flipping halfway, until they’re beautifully browned.

Step 3: Prep the Cucumber Dip

While the potatoes bake, turn your attention to the cucumber dip—the cooling yin to your crispy potato yang. Wash your cucumber and slice it thinly using a mandoline (or the sharpest knife you own). In a bowl, mix together the sour cream and skyr until silky smooth. Stir in the cucumber slices and chopped dill, then season with salt and freshly cracked pepper. Taste and adjust—the perfect dip should be tangy, creamy, and herby with a whisper of crunch.

Step 4: Serve and Enjoy

As soon as those potato wedges come out of the oven, sprinkle over a bit more coarse salt. Pile them onto your favorite platter alongside a bowl of cucumber dip. The combination of hot, crispy wedges dunked into the cool, herby dip is simply unbeatable—and best enjoyed while everything is still fresh!

How to Serve Potato wedges with cucumber dip

Garnishes

Elevate your platter by finishing the potato wedges with a touch of flaky sea salt and an extra sprinkle of fresh chopped dill. For a pop of color, a few paper-thin radish slices on the dip can make it irresistible. If you’re feeling zesty, a squeeze of lemon over the dip right before serving adds a bright, fresh lift.

Side Dishes

While Potato wedges with cucumber dip make a fabulous stand-alone snack, they truly shine when paired with other favorites. Try serving them alongside grilled chicken, baked fish, or a leafy green salad for a balanced meal. They also make the ultimate party platter when teamed up with extra dips like hummus or a spicy mayo.

Creative Ways to Present

For gatherings, try arranging the wedges in a basket lined with parchment, placing the cucumber dip in a rustic bowl at the center. You can even create mini chip-and-dip cups for a playful, portable appetizer. If you’re hosting a casual dinner, scatter wedges on a big wooden board with all sorts of toppings and sides—a DIY wedge bar everyone will love!

Make Ahead and Storage

Storing Leftovers

Leftover Potato wedges with cucumber dip can be stored separately in the fridge for up to three days. Place the wedges in an airtight container lined with kitchen paper to keep them from getting soggy. The dip can be chilled in a covered bowl; just give it a stir before serving in case it separates a little.

Freezing

While the cucumber dip isn’t freezer-friendly (cucumbers go watery), the baked wedges can absolutely be frozen. Lay them out on a tray to freeze individually before transferring to a freezer bag or container. When you crave a crunchy snack, just pull out as many as you need!

Reheating

To bring those wedges back to crunchy perfection, spread them on a baking sheet and reheat at 200°C for about 10 minutes. Avoid the microwave—it’ll zap the crispness right out. For the dip, let it come to room temperature and give it a good stir; you might want to add a spoonful of fresh sour cream if it seems a bit runny.

FAQs

Can I use Greek yogurt instead of skyr or quark in the dip?

Absolutely! Greek yogurt is a fantastic substitute and will deliver the same creamy, tangy profile in your cucumber dip. Just pick a thick, plain variety for best results.

Do I need to peel the potatoes for this recipe?

Nope! The potato skin adds a lovely rustic touch and extra crispness, but if you prefer peeled potatoes, go for it. It’s all about your personal texture preference.

Can I make Potato wedges with cucumber dip gluten-free?

Yes, just double-check your fried potato seasoning to ensure it’s gluten-free (most are, but always give the label a scan). The dip is naturally gluten-free, so you’re set!

How can I keep my potato wedges from sticking to the pan?

Line your baking sheet with parchment paper or a silicone baking mat. And don’t forget to space out your wedges so they roast, not steam—crispiness guaranteed!

Can I add extra veggies to the cucumber dip?

Definitely! Finely chopped chives, a little grated garlic, or even shredded radish blend beautifully with the classic cucumber and dill for a dip with even more character.

Final Thoughts

Potato wedges with cucumber dip is a recipe made for sharing and savoring—straightforward, packed with flavor, and sure to become a fast favorite in your kitchen. Give it a try and see just how good simple comforts can taste!

Potato wedges with cucumber dip Recipe

Ingredients You’ll Need