Homemade Potato Wedges Dipping Sauce

Here is my go-to potato wedges dipping sauce recipe that pairs perfectly with crispy wedges fresh from the oven. It’s creamy, tangy, and has just the right kick of spices that make it impossible to stop dipping.

This sauce has become a staple at our family movie nights and casual get-togethers. I always make a double batch because it disappears so quickly, and honestly, it tastes even better the next day when all the flavors have had time to blend together.

What Kind of Potatoes Should I Use?

While the recipe calls for Russet potatoes, you actually have a few good options when making potato wedges. Russets are the classic choice because their high starch content helps create that perfect crispy outside while keeping the inside fluffy and tender. You could also use Yukon Golds, which will give you slightly less crispy but more buttery-tasting wedges. When picking your potatoes, look for ones that are firm, without any green spots or sprouts, and try to choose spuds that are similar in size so they’ll cook evenly. Just remember to give them a good scrub before cutting since we’ll be eating the skins – that’s where a lot of the nutrients are!

Options for Substitutions

This recipe is pretty flexible and you can make several easy swaps if needed:

• Russet potatoes: While Russets are perfect for wedges due to their starchy nature, you can use Yukon Gold or even sweet potatoes. Just note that sweet potatoes will cook a bit faster and give you a softer texture.
• Light sour cream: You’ve got options here! Greek yogurt makes a great substitute with extra protein, or you can use regular sour cream if that’s what you have. For a dairy-free version, try dairy-free sour cream or pureed silken tofu.
• Fresh herbs: No fresh parsley or chives? Use dried herbs instead – just remember to use 1/3 of the amount since dried herbs are more concentrated. For parsley, use 2 teaspoons dried, and for chives, use 2 teaspoons dried.
• Parmesan cheese: Romano or Pecorino cheese work great as alternatives. For a dairy-free option, try nutritional yeast – it adds a similar cheesy, nutty flavor.
• Milk: Any type of milk works here – whole, 2%, almond, or oat milk. Just avoid flavored varieties that might affect the taste of your sauce.
• Olive oil: You can swap this with avocado oil or vegetable oil. If using melted butter, watch the cooking temperature as it can burn more easily.

Watch Out for These Mistakes While Cooking

The biggest mistake when making potato wedges is cutting them unevenly – inconsistent sizes lead to some wedges being overcooked while others remain undercooked, so aim to cut each potato into 8-10 equally sized wedges. Another common error is overcrowding the baking sheet, which causes the potatoes to steam instead of getting crispy – make sure to leave space between each wedge and use two baking sheets if needed. For the dipping sauce, avoid using cold sour cream straight from the fridge, as it won’t blend smoothly with the other ingredients – let it sit at room temperature for about 15 minutes first. To get the crispiest results, pat your potato wedges completely dry before seasoning and tossing with oil, and flip them halfway through baking to ensure even browning on all sides.

What to Serve With Potato Wedges and Dipping Sauce?

These crispy potato wedges with their creamy dipping sauce make an awesome side dish, but they can easily become part of a larger meal! They’re perfect alongside a juicy burger or grilled chicken sandwich for that restaurant-style experience at home. For a casual game day spread, serve them next to some buffalo wings, sliders, or your favorite dips. If you’re keeping things simple, they also work great with a basic grilled steak or piece of fish – the creamy sauce doubles as a nice topping for both the potatoes and your protein. Just remember to serve them hot and fresh from the oven for the best crunch!

Storage Instructions

Keep Fresh: The dipping sauce stays good in an airtight container in the fridge for up to 5 days. Give it a quick stir before using, as it might separate a bit. If it seems too thick after being in the fridge, just add a splash of milk to thin it out.

Make Ahead: You can whip up this sauce a day or two before you need it – in fact, the flavors get even better after hanging out in the fridge for a while! Just remember to add fresh chives right before serving for the best taste and look.

Serving Tip: Take the sauce out of the fridge about 15 minutes before serving to let it come closer to room temperature. This makes it perfect for dipping, and the flavors will be more pronounced when it’s not super cold.

Preparation Time	15-30 minutes
Cooking Time	45-50 minutes
Total Time	60-80 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 25-30 g
• Fat: 120-130 g
• Carbohydrates: 150-160 g

Ingredients

For the potato wedges:

• 1/4 cup olive oil (extra-virgin, like California Olive Ranch)
• nonstick cooking spray
• 1/2 tsp kosher salt (Diamond Crystal Kosher Salt preferred)
• 1/2 tsp garlic powder
• 1 tsp paprika
• 1/4 cup grated parmesan cheese
• 4 russet potatoes (scrubbed and cut into 1/2-inch wedges)
• 2 tbsp fresh parsley (chopped)
• 1/2 tsp black pepper (freshly ground for best flavor)

For the dipping sauce:

• 1 cup light sour cream
• 1/4 cup milk (whole milk for a creamier sauce)
• 1/2 tsp onion powder
• 2 tbsp fresh chives (finely chopped)

Step 1: Preheat and Prepare Potatoes

Set the oven rack to the center position and preheat to 450 degrees F (230 degrees C).

Scrub and wash four Russet potatoes.

Cut each potato in half lengthwise, then slice each half into four wedges, totaling eight wedges per potato.

For uniform browning, immediately transfer the cut potatoes to a large bowl with enough water to cover them.

This step helps to prevent browning.

Step 2: Season and Dry the Potatoes

In a small bowl, mix together 1 teaspoon of sweet paprika, 1/2 teaspoon of garlic powder, 1/2 teaspoon of kosher salt, and 1/2 teaspoon of ground black pepper.

Thoroughly dry each potato wedge with a paper towel.

Transfer the wedges to a small baking sheet lined with a paper towel and refrigerate uncovered for 10 minutes to help them dry out further.

Step 3: Coat with Seasoning and Arrange for Baking

Transfer the dried potatoes to a medium bowl.

Add the seasoning mix and 1/4 cup of extra-virgin olive oil.

Toss until the wedges are evenly coated.

Line a large sheet pan with foil, then place a wire rack on top.

Spray the rack with nonstick cooking spray.

Evenly spread out the potato wedges on the rack, ensuring they do not touch each other.

Step 4: Bake the Potato Wedges

Bake the potato wedges for 30 minutes in the preheated oven.

After 30 minutes, flip each wedge over.

Continue baking until the wedges are cooked through, browned, and crisp, about 15 to 20 additional minutes.

Step 5: Add Final Touches

Once baked, toss the hot wedges in a large bowl with 2 tablespoons of fresh parsley, 1/4 cup of Parmesan cheese, a sprinkle of salt, and a dash of pepper.

This step adds both flavor and a colorful presentation to your dish.

Step 6: Prepare the Dipping Sauce

In a small bowl, combine 1 cup of light sour cream, 1/4 cup of milk, 1/2 teaspoon of onion powder, and 2 tablespoons of fresh chives.

If needed, add more milk to thin out the dipping sauce to your desired consistency.

Add salt to taste, if desired.

Serve the dipping sauce with the warm oven fries for a delicious accompaniment.