Extra Crispy Potato Wedges without a fryer, Made For Dipping

Preparation 10 mins Cook Time 30 mins
Serves 5     adjust servings


for potatoes

  • water
  • 1 1/2 pounds petite potatoes (tri-color or golden yellow), cut vertically in half, then vertically in half again to make wedges
  • 1 1/2 teaspoons kosher salt, divided
  • 2 tablespoons olive oil
  • 1/4 teaspoons black pepper

for dip

  • 3/4 cup sour cream
  • 2 small green onions, thinly sliced, white and green parts
  • 1 1/2 tablespoons fresh lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon salt


  1. To make dip, blend all ingredients in a high speed blender or food processor until smooth. Set in refrigerator until ready to use.
  2. Preheat oven to 450 degrees F.
  3. Fill a large pot with water, about 6-8 cups (or enough to cover potatoes by 2 inches), and bring to a boil. Add 1 teaspoon salt, then potatoes. Simmer for 10 minutes, until potatoes are just fork tender. Turn off stove, and drain potatoes very well. Add potatoes back to the pot and set over the hot burner to dry off any remaining water.
  4. Toss potatoes with olive oil, remaining ½ teaspoon salt and pepper. Spread out on baking sheet so they are not touching. Bake for 10 minutes, stir and flip. Then bake for 12 minutes longer, until potatoes are golden brown and crispy. Serve immediately with dip.
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