Description
Crispy Potato Wedges with Creamy Cucumber Dill Salad delight your taste buds with their perfect crunch and refreshing salad.
Ingredients
Scale
- 3 medium potatoes, cut into wedges
- 1 tbsp olive oil
- ½ tsp paprika
- ½ tsp garlic powder
- 1 cup sliced cucumber
- ½ cup Greek yogurt
- 1 tbsp fresh dill, chopped
- 1 tsp lemon juice
- Salt and black pepper to taste
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
- Spread evenly on the baking sheet and roast for 25–30 minutes, flipping halfway.
- Meanwhile, in a bowl, mix yogurt, lemon juice, dill, and cucumber slices.
- Season the salad with salt and pepper and chill until serving.
- Remove potatoes from oven when golden and crisp.
- Serve hot potato wedges alongside the chilled cucumber dill salad.
Notes
- For extra crispiness, soak the potato wedges in water for 30 minutes before seasoning.
- Feel free to adjust the seasoning according to your taste.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg