Baked Potato Wedges with Sriracha Mayo Dip

Baked Potato Wedges with Sriracha Mayo Dip

The entire nation is glued to their TV screens watching the gentleman’s game Cricket! Every year during the IPL (Indian Premier League) we tend to host a couple of game nights at our home. Usually, a typical game night consists of a couple of our close friends who come over and watch the IPL match together.

Being a cricket enthusiast, I never want to miss the action of the game whilst I’m in the kitchen! So this is where I let my culinary chops take over. I tend to cook up some delicious
finger food that is easy to make.

My famous Baked Potato wedges are one such dish! Your guests will be left asking for more and you can just kick back and prep everything in advance so you don’t miss a single second of the game! Serve this with a couple of dips on the side and you are good to go!

So friends, do try this recipe.


Course Snack/ Appetizer
Servings 2 persons
Prep time 10 min.
Cook time 30 min.

Ingredients for the Baked Potato Wedges
(1 cup = 200 ml, 1 tbsp = 15 ml)

2 nos. Large potatoes
2-3 tbsp Olive oil
2 tbsp Finely chopped garlic
2-3 tbsp Mixed herbs
2-3 tbsp Freshly grated parmesan cheese
1 tsp Garlic parsley powder (optional) ( I use Mc Cormick Brand)
Salt to taste
Pepper to taste
Chilli flakes to taste

Ingredients for the Sriracha Mayo Dip
(makes 1 cup)

1 cup Mayonnaise
1 Garlic clove mashed
3 tbsp Sriracha sauce
2 tbsp Lemon juice
Salt to taste

Instructions for Baked potato wedges

1. Wash and clean the potatoes well. Do not peel the skin off. Cut into wedges as shown in the
2. Mix the seasoning (if any) herbs, olive oil, garlic, chilli flakes, salt and pepper with the potatoes.
3. Preheat the oven to 200ºC. Bake the potatoes for 20-25 minutes turning them to the other side halfway through cooking.
4. In the last 5 minutes sprinkle the grated parmesan cheese and bake again until the cheese melts.
5. Serve hot with mayo dip.

Instructions for the Sriracha Mayo Dip

1. Stir in garlic, mayonnaise, sriracha and lemon juice in a small bowl. Season with salt. Cover
and chill in a refrigerator.

Serve the dip cold with the warm potato wedges.

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