Golden-baked potato wedges meet the cool, tangy freshness of cucumber dill salad in this effortlessly delicious and satisfying dish. The wedges are perfectly crisped in the oven with a flavorful spice blend, while the creamy cucumber salad brings a refreshing contrast that elevates the entire plate. This pairing is ideal as a light lunch, hearty side dish, or casual vegetarian dinner.

Why You’ll Love This Recipe

• A perfect balance of crispy and creamy textures
• Refreshing, healthy, and full of flavor
• Easy to prepare with minimal ingredients
• Oven-roasted—no deep frying required
• Ideal for vegetarians or as a flavorful side for grilled mains

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Potato Wedges:
4 medium potatoes, cut into wedges
2 tbsp olive oil
1 tsp paprika
1/2 tsp garlic powder
1/2 tsp onion powder
Salt and pepper to taste
Fresh dill, for garnish

For the Cucumber Dill Salad:
1 large cucumber, thinly sliced
1 cup Greek yogurt
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 garlic clove, minced
Salt and pepper to taste

Directions

1. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and pepper until evenly coated.
3. Spread the seasoned wedges on the prepared baking sheet in a single layer.
4. Bake for 35–40 minutes, flipping halfway through, until the potatoes are golden brown and crisp.
5. While the potatoes are roasting, prepare the cucumber dill salad.
6. In a medium bowl, combine the cucumber slices, Greek yogurt, chopped dill, lemon juice, minced garlic, salt, and pepper. Mix well.
7. Chill the salad in the refrigerator until ready to serve.
8. Once the potato wedges are done, transfer to a serving platter.
9. Plate with a generous scoop of cucumber dill salad on the side.
10. Garnish both the wedges and salad with fresh dill and serve immediately.

Servings and timing

This recipe serves 4.
Preparation time: 10 minutes
Cooking time: 35–40 minutes
Total time: 45–50 minutes

Variations

• Spicy Wedges: Add a pinch of cayenne or chili powder for heat.
• Herb Yogurt Sauce: Add fresh mint or parsley to the cucumber salad for a different herbal note.
• Sweet Potato Option: Use sweet potatoes instead of regular potatoes for a sweeter, nutrient-rich variation.
• Vegan Version: Substitute the Greek yogurt with unsweetened coconut or almond yogurt.
• Add Crunch: Top the salad with thinly sliced red onion or toasted seeds for added texture.

Storage/Reheating

Storage:
Store the cooked potato wedges and cucumber salad separately in airtight containers in the refrigerator for up to 3 days.

Reheating:
Reheat the wedges in an oven or air fryer at 375°F (190°C) for 5–7 minutes to restore crispness. The cucumber salad is best served cold and should not be reheated.

FAQs

Can I use another type of potato?

Yes, Russet or Yukon Gold potatoes work well for wedges due to their texture and ability to crisp up.

How do I keep the potato wedges crispy?

Ensure they are well spaced on the baking sheet and not overcrowded. Flip them halfway through baking for even crisping.

Can I peel the potatoes?

Yes, you can peel them, but leaving the skin on adds texture and nutrients.

Is this dish suitable for meal prep?

Yes. Roast the potatoes and store separately from the salad. Reheat the wedges and serve with chilled salad when ready.

Can I use dried dill instead of fresh?

Fresh dill is recommended for flavor and texture, but you can substitute with 1 tsp dried dill in a pinch.

What else can I serve with this dish?

It pairs well with grilled meats, veggie burgers, falafel, or as part of a Mediterranean-style spread.

How thin should I slice the cucumbers?

Thin, half-moon or round slices are ideal for optimal texture and even distribution of dressing.

Can I make the cucumber salad ahead of time?

Yes, but for best texture, consume within 24 hours as the cucumbers will release moisture over time.

Can I add protein to make it a complete meal?

Absolutely. Add grilled chicken, tofu, or chickpeas to round out the plate.

Is the dish gluten-free?

Yes, the recipe is naturally gluten-free, provided all packaged ingredients (like seasonings) are certified gluten-free.

Conclusion

Crispy Potato Wedges with Creamy Cucumber Dill Salad is a well-balanced and refreshing dish that hits all the right notes—warm and comforting yet light and vibrant. Whether you’re serving it as a side, a snack, or a vegetarian main, this dish offers a satisfying blend of texture and flavor that’s both nourishing and easy to prepare. Simple, wholesome, and delicious—this recipe is a standout in any home cook’s repertoire.

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