healthy potato wedges and yoghurt ranch dip
Make these healthy potato wedges and yoghurt ranch dip if you’re craving chips
Who doesn’t love chips? These oven baked potato wedges (basically chips) are so easy to make and work brilliantly with all sorts of meals. They’re great with a steak or a burger, with a fried egg and baked beans or even in a chip butty (a chip sandwich for any non-Brits, we double carb all the way over here).
Play with the flavours of your potato wedges
You can adjust the flavour of these so try adding whole cloves and stems of garlic and rosemary to the potatoes before cooking them. Or sprinkle them with smoked paprika or garam masala if you fancy something a bit spicier.
Give them something good to dunk into
Potato wedges really do need that final hit of vinegar. I always love to dunk mine in ketchup or mayo. If you are a bit posher than me, you might like to make your own dip so I’m giving you the recipe for a ranch style yoghurt dip. This dip is also great with roast chicken or fish as an alternative to mayonnaise. If you can’t eat dairy, just make this with a vegan mayo in place of the yoghurt.
Which potatoes make the best potato wedges?
The difference between large and small potatoes is that large potatoes are starchy so you’ll get a fluffier chip. Smaller salad or new potatoes are waxy so they taste sweeter and hold their shape when cooked. Either type will work here but I prefer the fluffy interior you get with a big potato such as a red potato or a King Edward, Maris Piper or Russet.
Get kids to make their own potato wedges and dip
This is a great recipe to get children involved in. It’s not really a hard sell is it? I created this video during the early weeks of lockdown and have had so many messages from people who have loved seeing their children take ownership of this recipe. Have them watch the video and then (depending on how old they are) step back and let them get going.
Potato wedges ingredients
4 fist size potatoes – see notes above
1 tablespoon olive oil or rapeseed (canola) oil
half a teaspoon sea salt or a teaspoon of sea salt flakes
1 teaspoon vinegar – malt, white wine or red wine
Optional flavours –
4-6 cloves of garlic
2 stems of rosemary
2 teaspoons smoked paprika or garam masala
Ranch style dip ingredients
250g (1 cup) full fat natural yoghurt – Greek is lovely if you can get it
2 tablespoons olive or rapeseed (canola) oil
30g (1 oz) chives or 3 spring onions
A large pinch of sea salt
Half a teaspoon freshly ground black pepper or chilli flakes or smoked paprika
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- Knife and chopping board
- Small saucepan
- Large and shallow metal baking sheet/tray
- Fish slice
- A piece of kitchen paper/kitchen roll or a damp cloth
- Small bowl
- Preheat oven to 210°C (190°C fan) 420°F (375°F convection).
- Scrub the potatoes but leave the skin on. Chop your potatoes in half or thirds, length-ways, then slice each half into 4-6 thumb size strips. Lay the potato on a large parchment or foil-lined baking sheet.
- Sprinkle over the oil then use your hands to coat everything. Sprinkle with salt and bake for 30-40 minutes, turning once with a fish slice after 25 minutes. If any bits stick when you turn them, don’t worry – they will be the extra crispy bits you fight over when you come to eat.
- Your chips will be ready when the potatoes are crunchy and golden on the outside, fluffy within. Just before serving, scatter a little white or red wine vinegar over the chips.
- While your chips cook, make your dip. Finely slice the chives or spring onion and put them in a small saucepan or frying pan with the oil. Cook on a medium heat while you mix the salt and yoghurt together. You want the yoghurt to taste a little salty and more savoury so add the salt gradually and taste as you go.
- Pour the onion oil over the yoghurt and swirl together without mixing fully. Scatter black pepper or chilli flakes over the top before serving.
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