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Crispy Potato Wedges with Creamy Cucumber Dill Salad

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Golden oven-roasted potato wedges seasoned to perfection, served with a refreshing cucumber dill yogurt salad. A perfect balance of crispy, warm comfort and cool, creamy freshness on one plate.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  2. Toss potato wedges with olive oil, paprika, garlic powder, onion powder, salt, and pepper.
  3. Spread evenly on the baking sheet and bake for 35–40 minutes, flipping halfway through, until crispy and golden brown.
  4. Meanwhile, prepare the cucumber salad. In a bowl, combine cucumber slices with Greek yogurt, dill, lemon juice, garlic, salt, and pepper.
  5. Chill the salad in the fridge while the potatoes finish roasting.
  6. Plate the crispy potato wedges with a generous scoop of creamy cucumber salad.
  7. Garnish with fresh dill and serve immediately.

Notes

  • Use waxy potatoes like Yukon Gold for crispier wedges.
  • The cucumber salad can be made a few hours in advance to deepen the flavors.
  • Add a pinch of cayenne pepper to the potatoes for extra heat.

Nutrition

Keywords: crispy potato wedges, cucumber dill salad, roasted potatoes, yogurt salad, vegetarian side dish

Find it online: https://foodiecara.com/crispy-potato-wedges-with-creamy-cucumber-dill-salad/