Crispy Potato Wedges with Vegan Avocado Dip : Easy & Flavor-Packed
These Potato Wedges with Vegan Avocado Dip are crispy on the outside, fluffy on the inside, and served with a rich, creamy dip that’s completely dairy-free. Perfect as a snack, side dish, or party appetizer, this recipe delivers bold seasoning and fresh flavor in every bite. The golden wedges pair beautifully with the smooth avocado dip, making this a simple yet impressive dish you’ll want to make again and again.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 1x
Ingredients
For the Potato Wedges:
4 large russet potatoes
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon dried oregano
Salt and black pepper, to taste
For the Vegan Avocado Dip:
2 ripe avocados
1 tablespoon lemon or lime juice
1 small garlic clove, minced
2 tablespoons olive oil
Salt and black pepper, to taste
1–2 tablespoons water (to thin, if needed)
Instructions
Preheat Oven:
Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
Prepare the Potatoes:
Wash and cut potatoes into wedges. Pat dry with a towel.
Season:
Toss wedges with olive oil, garlic powder, paprika, oregano, salt, and pepper until evenly coated.
Bake:
Arrange wedges in a single layer on the baking sheet. Bake for 35–40 minutes, flipping halfway through, until golden and crispy.
Make the Dip:
In a blender or food processor, combine avocados, lemon juice, garlic, olive oil, salt, and pepper. Blend until smooth. Add water if needed for a creamier texture.
Serve:
Serve hot potato wedges with the creamy avocado dip on the side.
Nutrition
- Calories: Approximately 320 per serving
- Fat: 18g
- Carbohydrates: 38g