Spicy Smoky Potato Wedges with Avocado Garlic Dip
SEO Description:
Crispy, spicy, smoky potato wedges paired with a creamy avocado garlic dip — the perfect snack or side dish for spice lovers. Oven-baked and loaded with flavor!
📝 Ingredients
For the Potato Wedges:
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4 large potatoes (russet or Yukon gold)
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2 tbsp olive oil
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1 tsp smoked paprika
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1 tsp chili powder
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½ tsp ground cumin
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½ tsp garlic powder
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½ tsp onion powder
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Salt to taste
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Black pepper to taste
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Optional: a pinch of cayenne pepper (for extra heat)
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Fresh chopped parsley (for garnish)
For the Avocado Garlic Dip:
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1 ripe avocado
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2 tbsp Greek yogurt or sour cream
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1 clove garlic (minced or roasted for milder flavor)
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1 tbsp lemon or lime juice
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Salt to taste
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Black pepper to taste
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Optional: chopped fresh cilantro or chives
👨🍳 Instructions
Step 1: Prepare the Potato Wedges
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Preheat oven to 220°C (425°F).
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Wash and scrub the potatoes (no need to peel). Cut each into 8 wedges.
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Soak the wedges in cold water for 20–30 minutes (helps make them extra crispy).
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Drain and pat dry with a kitchen towel.
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In a large bowl, mix olive oil, smoked paprika, chili powder, cumin, garlic powder, onion powder, salt, and pepper.
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Toss the wedges in the spice oil mix until evenly coated.
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Arrange on a baking sheet lined with parchment paper, skin-side down for extra crispiness.
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Bake for 35–40 minutes, flipping once halfway through, until golden and crispy.
Step 2: Make the Avocado Garlic Dip
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Scoop the avocado into a bowl.
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Add Greek yogurt, minced garlic, lemon juice, salt, and pepper.
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Mash with a fork or blend until creamy.
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Taste and adjust seasoning. Add herbs if desired.
💡 Cooking Tips
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For extra smokiness, try a dash of liquid smoke or roast the wedges on a grill pan.
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Roasting garlic for the dip gives a milder, sweeter flavor.
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Double-bake for extra crisp: Bake once, cool, then bake again for 10 minutes before serving.
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