The secrets to deeply golden oven wedges plus three simple homemade sauces. This approachable recipe uses everyday ingredients and is designed for home cooks who want flavor without unnecessary fuss.
Recipe at a glance
Servings: 4 (or 4 portions) Approximate total time: 50 minutes Skill level: Easy to intermediate
Ingredients
- 900 g floury potatoes
- 2 tbsp olive oil
- 1 tsp paprika
- 1 tsp garlic powder
- 150 g Greek yogurt
- 1 lemon
- 1 tbsp chopped dill
- 2 tbsp ketchup
- 1 tsp sriracha
- 1 tsp Dijon mustard
Step-by-step instructions
- Heat oven to 220°C and preheat a heavy baking tray.
- Cut potatoes into even wedges; rinse, pat thoroughly dry and toss with oil and seasonings.
- Spread in one layer and roast for 35–40 minutes, turning halfway.
- For dip one, mix yogurt, lemon and dill; for dip two, combine ketchup and sriracha; for dip three, blend yogurt with mustard.
Kitchen tips and variations
Don’t overcrowd the tray; moisture is the enemy of crispness. Taste before serving and adjust salt, acidity and herbs to suit your preferences. For the best result, prepare and measure your ingredients before you start cooking.
Serving and storage
Serve freshly made for the best texture and flavor. Refrigerate perishable leftovers within two hours in a covered container and enjoy within 3–4 days, unless an ingredient calls for shorter storage. Reheat thoroughly when appropriate; refrigerate cooked rice promptly and avoid leaving it at room temperature.