Paprika oven wedges & yogurt dip
Golden potato wedges, a cool herby dip, and plenty of crisp corners.
Drive-through fries
Measured salt lets you steer sodium instead of inheriting a restaurant seasoning level. Keeping the skin leaves the whole potato in the recipe.
same craving, a fresh idea
A closer look at the craving.
Measured salt lets you steer sodium instead of inheriting a restaurant seasoning level. Keeping the skin leaves the whole potato in the recipe.
A little more possibility.
Skin-on potato wedges with measured salt and a quick homemade dip.
Paprika oven wedges & yogurt dip
What you’ll need
Ingredients
Let’s do this
- 1
Heat the oven to 450°F. Cut each potato lengthwise into wedges about 1/2 inch thick at the widest part, keeping the skin on.
- 2
Rinse the wedges in cold water and dry thoroughly with a clean towel. Toss with cornstarch, oil, paprika, and 1/8 teaspoon garlic powder.
- 3
Spread in one layer on a large unlined metal baking sheet, leaving room between the wedges. Bake for 30–35 minutes, turning after 20 minutes, until golden and tender when pierced.
- 4
While the wedges bake, mix yogurt, lemon juice, the remaining 1/8 teaspoon garlic powder, and half the parsley in a clean bowl.
- 5
Sprinkle the hot wedges with salt and the remaining parsley. Serve immediately with the yogurt dip in a small bowl.
Original recipe idea. Times are estimates; nutrition has not been calculated. Adjust for your dietary needs and allergies.
Good questions.
These sources support general nutrition and food-safety principles. This particular recipe has not been nutritionally analyzed or kitchen-tested; comparisons depend on portions, brands, and preparation.
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