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Crispy Potato Wedges with Garlic Dipping Sauce

Crispy Baked Potato Wedges are perfectly seasoned then “fried” in the oven and served with garlic dipping sauce on the side. Dipping sauce for potato wedges is always a great idea and you are going to love this creamy dip!

This recipe for Crispy Potato Wedges with Garlic Dipping Sauce ranks up there as one of my favorite potato recipes of all time. They are baked in the oven with a relatively small amount of oil, compared to deep frying them, and the result? Crispy baked potato wedges! The seasoning is pretty basic too, consisting of salt (kosher salt if you have it), black pepper, and a little garlic powder.

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Let’s talk about potatoes, shall we? If you are anything like me, you have not met a potato that you didn’t like. French fries, baked potatoes, mashed potatoes, did I mention fries? Potato casseroles, hash browns, Hash Brown Casserole (and you tried it? It’s awesome!) and on and on… Seriously, I have not tried a potato recipe that I didn’t like. Potatoes, for me, often define and describe comfort food to a perfect T. I am so excited to share this recipe for potato wedges and their creamy dipping sauce with you to also enjoy!

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How to Bake Potato Wedges

These homemade potato wedges are baked in the oven instead of fried, yet they are still super crispy with just the right seasoning! The potato wedge dipping sauce is creamy with lots of garlic flavor, and perfect for the crispy wedges. Here is a brief overview of how they come together. For the full recipe, see the recipe card at the bottom of the post. The baked wedges are perfectly crispy and flavorful!

  1. Wash and cut your potatoes. Thoroughly scrub your potatoes to remove any dirt and debris, then cut them into 1/4-inch wedges.
  2. Oil the wedges. Add the cut potatoes to a large bowl and toss them with canola oil to coat.
  3. Microwave the potatoes. Cover the bowl with plastic wrap and microwave for 4-6 minutes, stopping halfway to toss the potatoes. The goal is to soften the potatoes a bit, until they are translucent around the edges.
  4. Season the wedges. In a small bowl mix the cornstarch, salt, pepper, and garlic powder. Dab the potatoes with paper towels to remove any excess liquid. Return them to the bowl and toss them with the cornstarch mixture.
  5. Bake the potato wedges. Transfer the seasoned potatoes to the prepared baking sheet. Bake for 15 minutes, then turn once, and continue baking for 10-20 minutes, or until the potatoes are crispy and golden brown. 
  6. Make the dipping sauce for potato wedges. In a small bowl combine mayo, sour cream, minced garlic, smoked paprika, a pinch of salt, and black pepper.
  7. Enjoy! When the potatoes are done baking, transfer them to a paper towel-lined plate to soak up any excess oil and serve immediately with dipping sauce on the side.
Potato wedges 6

The Best Potatoes For Potato Wedges

Russet potatoes work great for wedges. They have a high starch content and a fluffy texture when cooked, which makes them ideal for crispy, golden wedges. Their mild flavor also allows them to pair well with a variety of seasonings and sauces.

Yukon Gold potatoes have a creamy texture and a slightly buttery flavor, making them another excellent option for potato wedges. While they are not as starchy as Russet potatoes, Yukon Golds still crisp up nicely when baked or fried, and their golden flesh adds a beautiful color to the finished dish.

How to Cut Potato Wedges

When cutting your potatoes, it is key to cut them into similar sized wedges so they cook evenly. Use a sharp knife and clean the potatoes before you cut them. You should get 7-8 wedges out of each potato, aiming for each wedge to be just larger than 1/4-inch.

  1. Slice the potatoes in half lengthwise. Place each half flat side down on the cutting board to create a stable base for cutting.
  2. Take one half of the potato and slice it lengthwise into halves or thirds, depending on the desired thickness of your wedges. You may need to cut them in half again if they are still quite thick, getting 3-4 wedges out of each potato half.
  3. Then, holding the potato securely, angle your knife and slice each half or third into triangular wedges, depending on how long you want the wedges to be and the size of your potatoes.
  4. Continue this process with the remaining potato halves until all the potatoes are cut into wedges.

Potato Wedge Dipping Sauce

To complete the whole crispy potato wedge experience, I decided they needed a dipping sauce. Is there anything better than dipping crispy crunchy french fries (or potato wedges, in this case) into a saucy yummy dipping sauce? I think not! I decided to go with a garlicy creamy sauce, because I’m all about garlic these days. 

This garlic dip for potato wedges comes together with simple ingredients and a quick whisk. Mayonnaise, sour cream, minced garlic, paprika, salt, and black pepper are all you need to make the sauce! Be sure to scroll to the recipe card at the bottom of the post for the full dipping sauce recipe including the ingredients and measurements.

Potato wedges 5

Tips and Tricks

A few things are helpful to consider when baking potato wedges in order to get the perfect flavor and texture.

  • Don’t skip removing the excess moisture. Pat the potatoes dry with paper towels after microwaving them and dump out any extra oil/liquid in the bowl before adding the potatoes back with the cornstarch mixture. Dry potatoes will crisp up better in the oven.
  • Experiment with different seasonings. Garlic powder, black pepper, and salt is a simple combination that gives the wedges a great flavor. If you want to spice things up, paprika, or dried herbs are great options. For an extra kick, sprinkle with grated Parmesan cheese or Cajun seasoning.
  • Single Layer: Arrange the seasoned potato wedges in a single layer on a baking sheet lined with parchment paper or aluminum foil. Avoid overcrowding the pan, as this can cause the wedges to steam rather than bake and become crispy.
  • Bake at High Heat: We bake the wedges at high heat which helps them develop a crispy exterior while remaining tender on the inside. Make sure that the rack in the oven is as low as it can go. Having the pan close to the heat source also helps these guys crisp up perfectly. I tend to get the best results with a dark coated pan, but you can use whatever you have.
  • Watch the wedges toward the end of the baking time. Keep an eye on the potatoes towards the end to ensure that they don’t get too crispy.

Do I need to peel the potatoes before making potato wedges?

If you prefer, you can peel the potatoes before cutting them into wedges. However, leaving the skins on adds texture and flavor to the finished dish so I always leave the peels on. And not peeling them saves time on the prep, win-win!

Can I make these potato wedges in the air fryer?

Yes! Preheat your air fryer to 400 degrees and cook the potato wedges in a single layer in batches until crispy.

Other Great Side Dishes

  • Baked Sweet Potato Fries
  • Smashed Potatoes with Cheese
  • Instant Pot Easy Mac and Cheese
  • Roasted Brussels Sprouts

If you try these baked potato wedges with garlic dipping sauce, let me know how you enjoyed them! I love hearing from you!

plate of crispy potato wedges with garlic dipping sauce

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Crispy Potato Wedges with Garlic Dipping Sauce

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Crispy Baked Potato Wedges are perfectly seasoned then "fried" in the oven and served with garlic dipping sauce on the side.

Course Side Dish

Prep Time 10 minutes Cook Time 25 minutes Total Time 35 minutes

Servings 4

Ingredients

Potato Wedge Ingredients

  • 3-4 Russet potatoes scrubbed and cut into wedges slightly larger than 1/4 inch thick
  • 6 tbsp canola oil
  • 1 1/2 tbsp cornstarch
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3/4 tsp garlic powder

Garlic Dipping Sauce Ingredients

  • 1/3 cup mayo
  • 1/4 cup sour cream
  • 2 tsp minced garlic
  • 1/4 tsp smoked paprika
  • pinch of salt
  • 1/4 tsp black pepper

Instructions

  • Preheat your oven to 475 degrees Fahrenheit, and make sure one of the racks is in the lowest position.
  • Drizzle 5 Tablespoons oil on a large rimmed baking sheet (a dark coated pan works best if you have one available), coat the baking sheet and place in the oven for 5-7 minutes to heat the oil.
  • In a large bowl add 1 tablespoon canola oil. Add in potato wedges and toss to coat. Cover the bowl with plastic wrap and microwave for 4-6 minutes, stopping halfway to toss the potatoes. The goal is to soften the potatoes a bit, until they are translucent around the edges.
  • In a small bowl combine cornstarch, salt, pepper, and garlic powder.
  • Use a slotted spoon to transfer the potatoes to a paper towel lined plate. Dab the potatoes with paper towels to remove any excess liquid. Drain any remaining oil/liquid from the bowl. Return the potatoes to the bowl and toss them with the cornstarch mixture.
  • Transfer the seasoned potatoes to the prepared baking sheet.
  • Bake for 15 minutes, then turn once, and continue baking for anywhere from 10-20 minutes longer, or until the potatoes are crispy and golden brown. You’ll want to keep an eye on the potatoes towards the end to ensure that they don’t get too crispy.
  • While the potatoes bake, make the garlic dipping sauce. In a small bowl combine 1/3 cup mayo with 1/4 cup sour cream, 2 teaspoons minced garlic (more or less depending on your preference), 1/4 teaspoon smoked paprika, a pinch of salt, and 1/4 teaspoon black pepper.
  • When the potatoes are done baking, transfer them to a paper towel lined plate to soak up any excess oil and serve immediately with dipping sauce on the side.

The post Crispy Potato Wedges with Garlic Dipping Sauce appeared first on CenterCutCook.