Imagine sinking your teeth into golden, perfectly crispy potato wedges that crackle with every bite, accompanied by a creamy, sinus-clearing wasabi dip that'll make your taste buds dance! This isn't just another side dish - it's a culinary adventure that transforms humble potatoes into a restaurant-worthy appetizer that will have your friends and family begging for more. Whether you're hosting a game night, looking for a stunning party snack, or simply craving something extraordinary, these Crispy Potato Wedges with Wasabi Dip are about to become your new obsession.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 large potatoes, cut into wedges
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt to taste
- 1/4 cup mayonnaise
- 1 tbsp wasabi paste
Instructions
- Preheat your oven to 425°F (220°C). This high temperature will help achieve that crispy texture for the potato wedges.
- Wash and scrub the potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Cut each potato into wedges. Aim for uniform sizes to ensure even cooking. You can cut each potato in half lengthwise and then slice each half into 3-4 wedges.
- In a large mixing bowl, combine the potato wedges with 2 tablespoons of olive oil, 1 teaspoon of garlic powder, 1 teaspoon of paprika, and salt to taste. Toss the potatoes until they are evenly coated with the oil and seasonings.
- Line a baking sheet with parchment paper or lightly grease it with cooking spray to prevent sticking. Spread the potato wedges in a single layer on the baking sheet, ensuring they are not overcrowded. This will help them crisp up nicely.
- Place the baking sheet in the preheated oven and bake for 30 minutes, flipping the wedges halfway through the cooking time. This will ensure that both sides get golden brown and crispy.
- While the potato wedges are baking, prepare the wasabi dip. In a small bowl, mix together 1/4 cup of mayonnaise and 1 tablespoon of wasabi paste. Stir well until the wasabi is fully incorporated into the mayonnaise.
- Once the potato wedges are done baking, remove them from the oven and let them cool for a couple of minutes. This will help them crisp up even more.
- Serve the crispy potato wedges hot with the wasabi dip on the side. Enjoy your delicious and flavorful snack!
Tips
- Choose the right potatoes: Russet or Yukon Gold potatoes work best for achieving that perfect crispy exterior and fluffy interior.
- Dry is key: After washing your potatoes, make sure to thoroughly pat them dry. Excess moisture prevents the wedges from getting crispy.
- Don't overcrowd the baking sheet: Give your potato wedges some space. Overcrowding leads to steaming instead of crisping.
- Adjust wasabi to your heat tolerance: Start with less wasabi paste and gradually add more to find your perfect spice level.
- For extra crispiness, consider soaking cut potato wedges in cold water for 30 minutes before seasoning, then thoroughly dry them.
- Use a high-quality olive oil and fresh spices to maximize flavor.
- Flip the wedges halfway through cooking to ensure even browning on all sides.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 25g
Protein: 3g
Fat: 13g
Saturated Fat: 2g
Cholesterol: 5mg
