Golden, oven-roasted potato wedges seasoned to perfection and served with a refreshing cucumber dill salad dressed in creamy Greek yogurt. This dish brings together the comforting crispiness of roasted potatoes with the cooling freshness of herbs and yogurt—an ideal balance of textures and flavors for a satisfying side or light meal.

Why You’ll Love This Recipe

This recipe offers the perfect contrast of hot and crispy with cool and creamy. The potato wedges are seasoned with pantry staples and roasted to a golden finish, while the cucumber salad provides a light, tangy complement that refreshes the palate. It’s an easy, wholesome side dish that feels elevated yet remains incredibly simple to prepare. Whether you’re hosting a summer gathering or making a cozy dinner, this pairing works beautifully with a variety of mains.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Potato Wedges:

4 large potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
Fresh dill for garnish

For the Cucumber Dill Salad:

1 large cucumber, thinly sliced
1 cup Greek yogurt
1 tablespoon lemon juice
1 clove garlic, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste

directions

Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper until evenly coated.
Arrange the wedges in a single layer on the prepared baking sheet.
Bake for 30–35 minutes, flipping the wedges halfway through, until they are golden brown and crispy on the outside.
While the potatoes bake, combine the cucumber slices with Greek yogurt, lemon juice, minced garlic, chopped dill, salt, and pepper in a medium bowl.
Stir until well mixed and refrigerate the salad until ready to serve.
Plate the hot potato wedges with a generous scoop of the chilled cucumber dill salad.
Garnish with extra fresh dill if desired, and serve immediately.

Servings and timing

Servings: 4
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes

Variations

Spicy Wedges: Add chili powder or cayenne pepper for a kick of heat.
Dressing Twist: Swap Greek yogurt for sour cream or a dairy-free alternative for a different flavor profile.
Herb Mix: Try adding fresh mint or parsley to the salad for a different herbal note.
Baked Fries: Cut potatoes into thinner fries for a crispier texture.
Add-On: Top the wedges with crumbled feta or grated parmesan before serving.

storage/reheating

Refrigeration: Store leftover potato wedges and cucumber salad in separate airtight containers.
Potato Wedges: Refrigerate for up to 3 days. Reheat in a 375°F (190°C) oven for 10–12 minutes to restore crispiness.
Cucumber Salad: Best consumed within 1–2 days. The cucumbers may release water over time; stir before serving.
Freezing: Not recommended for either component due to texture changes after thawing.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes, sweet potatoes work well and add a subtle sweetness to balance the tangy salad.

What type of yogurt is best for the salad?

Plain, full-fat Greek yogurt provides the best texture and flavor.

How do I keep the wedges crispy?

Ensure they are well spaced on the baking sheet and baked at a high temperature.

Can I peel the potatoes?

Yes, but leaving the skin on adds texture and nutrients.

Is this recipe gluten-free?

Yes, all listed ingredients are naturally gluten-free.

Can I make the salad in advance?

Yes, but for best freshness, prepare it no more than a few hours ahead of serving.

How do I prevent the salad from becoming watery?

Salt the cucumbers lightly and let them sit for 10 minutes, then drain excess liquid before mixing with yogurt.

What herbs can I use if I don’t have dill?

Parsley, mint, or chives are suitable substitutes depending on your flavor preference.

Can I make this in an air fryer?

Yes, cook the wedges in an air fryer at 400°F (200°C) for 20–25 minutes, shaking halfway through.

What mains pair well with this dish?

Grilled meats, fish, veggie burgers, or even falafel go well with this combination.

Conclusion

Crispy Potato Wedges with Creamy Cucumber Dill Salad is a simple yet satisfying dish that showcases the beauty of pairing hot, crispy elements with cool, tangy freshness. Whether served as a side dish or a light main course, this recipe is a refreshing and flavorful way to enjoy wholesome ingredients with minimal effort.