Spicy Peanut-Crusted Potato Wedges With Creamy Dip

Quick Recipe Version (TL;DR)

• Yield: 4 servings
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

Quick Ingredients

• 2 lb (900 g) waxy or Yukon Gold potatoes, cut into wedges
• 3 tbsp neutral oil (canola, vegetable, or peanut)
• 1 ½ tsp fine sea salt, divided
• ½ tsp freshly ground black pepper
• ¼ cup (35 g) roasted unsalted peanuts, very finely chopped
• 2 tsp sweet paprika
• 1 tsp smoked paprika (optional but recommended)
• 1 tsp garlic powder
• ½ tsp ground cumin
• ¼–½ tsp cayenne pepper (to taste)
• 1 tbsp cornstarch
• ¼ cup (60 g) smooth peanut butter
• ½ cup (120 g) plain Greek yogurt or sour cream
• 2 tbsp fresh lime or lemon juice
• 1 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 small garlic clove, finely grated
• 2–4 tbsp warm water, to thin dip
• Chopped peanuts, cilantro/parsley, and chili flakes for garnish (optional)

Do This

• 1. Preheat oven to 425°F (220°C). Line a large baking sheet with parchment and place in the oven to heat.
• 2. Cut scrubbed potatoes into chunky wedges. Pat very dry with a clean towel.
• 3. In a large bowl, toss wedges with oil, 1 tsp salt, and black pepper.
• 4. In a small bowl, mix chopped peanuts, paprikas, garlic powder, cumin, cayenne, cornstarch, and remaining ½ tsp salt. Sprinkle over potatoes and toss to coat evenly.
• 5. Arrange wedges cut-side down on the hot tray in a single layer. Roast 30–35 minutes, flipping once, until deeply golden and crisp at the edges.
• 6. While potatoes roast, whisk peanut butter, yogurt, lime juice, soy sauce, honey, garlic, and enough warm water to make a creamy dip. Adjust seasoning to taste.
• 7. Transfer hot wedges to a platter, dust with extra peanuts and herbs, and serve immediately with the creamy peanut dip.

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Why You’ll Love This Recipe

• Ultra-crispy potato wedges with a smoky, garlicky, gently spicy crust that actually stays on the potatoes.
• Crunchy roasted peanuts add a toasty, nutty layer that makes the wedges feel extra hearty and special.
• A cool, tangy creamy peanut dip balances the heat and turns this into a crowd-pleasing snack or side.
• Everything bakes on a single tray, with simple pantry ingredients and minimal hands-on time.

Grocery List

• Produce: 2 lb potatoes (Yukon Gold or similar), 1 small garlic clove, 1 lime or lemon, fresh cilantro or parsley (optional)
• Dairy: Plain Greek yogurt or sour cream
• Pantry: Neutral oil, roasted unsalted peanuts, peanut butter, sweet paprika, smoked paprika, garlic powder, ground cumin, cayenne pepper, fine sea salt, black pepper, cornstarch, soy sauce or tamari, honey or maple syrup, chili flakes (optional)

Full Ingredients

For the Spicy Peanut-Dusted Potato Wedges

• 2 lb (900 g) potatoes, preferably Yukon Gold or other waxy potatoes
• 3 tbsp neutral oil (canola, vegetable, sunflower, or peanut oil)
• 1 ½ tsp fine sea salt, divided
• ½ tsp freshly ground black pepper
• ¼ cup (35 g) roasted unsalted peanuts, very finely chopped (plus extra for serving)
• 2 tsp sweet paprika
• 1 tsp smoked paprika (optional but recommended for depth)
• 1 tsp garlic powder
• ½ tsp ground cumin
• ¼–½ tsp cayenne pepper, to taste (¼ tsp for mild, ½ tsp for spicy)
• 1 tbsp cornstarch (helps create an extra-crispy coating)

For the Creamy Peanut Dip

• ¼ cup (60 g) smooth peanut butter
• ½ cup (120 g) plain Greek yogurt or sour cream
• 2 tbsp fresh lime juice (or lemon juice)
• 1 tbsp soy sauce or tamari
• 1 tbsp honey or maple syrup
• 1 small garlic clove, finely grated or minced
• 2–4 tbsp warm water, as needed to thin to a dipping consistency
• Pinch of salt, to taste (optional, depending on saltiness of soy sauce)

Optional Garnishes

• 2 tbsp roasted unsalted peanuts, roughly chopped
• Fresh cilantro or flat-leaf parsley, chopped
• Chili flakes or extra cayenne, for more heat
• Lime or lemon wedges, for squeezing over just before serving

Step-by-Step Instructions

Step 1: Preheat the Oven and Pan

Set your oven to 425°F (220°C). Place a large, heavy baking sheet (or two smaller ones) on the middle rack while the oven heats. Preheating the pan helps the potato wedges start crisping the moment they hit the tray.

Line the tray with parchment paper if you like easier cleanup. If your parchment is not rated for 425°F, lightly oil the bare tray instead and skip the parchment.

Step 2: Prep the Potatoes

Scrub the potatoes well under cold water. You do not need to peel them; the skins add flavor and texture. Cut each potato in half lengthwise, then cut each half into 3–4 thick wedges, depending on the size of the potato. Aim for wedges about ¾–1 inch (2–2.5 cm) at the thickest side so they cook evenly.

Pat the wedges thoroughly dry with a clean kitchen towel or paper towels. The drier they are, the crisper they will become in the oven.

Step 3: Season the Wedges

In a large mixing bowl, add the dried potato wedges. Drizzle with the 3 tbsp oil, then sprinkle in 1 tsp of the salt and the black pepper. Toss well with your hands or a spatula until every wedge is lightly and evenly coated with oil and seasoning. This first layer of seasoning helps the spice-and-peanut coating stick.

Step 4: Mix the Peanut Spice Coating

In a small bowl, combine the finely chopped peanuts, sweet paprika, smoked paprika (if using), garlic powder, ground cumin, cayenne pepper, cornstarch, and the remaining ½ tsp salt. Stir until everything is evenly mixed and the peanuts are coated in the spice mixture.

Sprinkle this mixture over the oiled potatoes. Toss again until the wedges are thoroughly coated in the peanut-spice blend. Some peanuts will fall to the bottom of the bowl; scoop them up and press them back onto the wedges so you get plenty of nutty crunch on each piece.

Step 5: Arrange and Roast the Wedges

Carefully remove the hot baking sheet from the oven. Quickly arrange the coated wedges on the tray in a single layer, cut sides down and with a little space between each piece. Avoid crowding; use a second tray if needed so they roast rather than steam.

Return the tray to the oven and roast for 20 minutes without disturbing them. After 20 minutes, use a spatula or tongs to flip each wedge. Roast for another 10–15 minutes, until the potatoes are deeply golden, crisp at the edges, and tender in the center when pierced with a fork. Total roasting time is usually 30–35 minutes, depending on your oven and potato size.

Step 6: Make the Creamy Peanut Dip

While the potatoes are roasting, prepare the dip. In a medium bowl, whisk together the peanut butter, Greek yogurt, lime juice, soy sauce, honey, and grated garlic until smooth and thick. It may look stiff at first; keep whisking until it comes together.

Add warm water 1 tablespoon at a time, whisking after each addition, until you reach a creamy, dippable consistency. You are aiming for a texture similar to thick salad dressing or sour cream. Taste and adjust: add a pinch of salt if needed, a little more lime for brightness, or more honey if you prefer it sweeter. Set aside at room temperature until serving.

Step 7: Garnish and Serve

Once the wedges are crisp and golden, remove them from the oven. Let them sit on the tray for 2–3 minutes to firm up the crust slightly.

Transfer the potatoes to a serving platter or leave them on the tray for a rustic presentation. Sprinkle with extra chopped peanuts, a shower of cilantro or parsley, and a pinch of chili flakes if you like more heat. Serve immediately with the creamy peanut dip in a small bowl on the side, plus lime or lemon wedges for squeezing over the hot potatoes.

Pro Tips

• Dry potatoes are crisp potatoes. Take the extra minute to really pat the wedges dry before seasoning; moisture is the enemy of crunch.
• Do not overcrowd the tray. If the wedges are piled on top of each other, they will steam and turn soft instead of roasting and crisping.
• Adjust the heat level. For sensitive palates, reduce or skip the cayenne and chili flakes. To go hotter, add extra cayenne or a pinch of chili powder to both the coating and the dip.
• Use a food processor for peanuts. A few quick pulses will give you finely chopped peanuts in seconds. Stop before they turn into peanut butter; you want small, crunchy bits.
• Serve right away. These wedges are at their best fresh from the oven, while the coating is extra crisp and the dip is silky.

Variations

• Fully vegan version: Swap the Greek yogurt or sour cream in the dip for a thick, unsweetened plant-based yogurt (such as coconut or soy), and use maple syrup instead of honey. The rest of the recipe is naturally dairy-free and egg-free.
• Smoky barbecue style: Replace half the sweet paprika with your favorite barbecue seasoning, and add a pinch of brown sugar to the peanut coating. In the dip, add ½ tsp smoked paprika or a few drops of liquid smoke for a barbecue twist.
• Extra-garlic lovers: Add 1–2 finely minced garlic cloves to the potatoes in place of (or in addition to) the garlic powder, and stir a second clove into the dip for a bold garlic punch.

Storage & Make-Ahead

This dish is best enjoyed fresh, but you can still make good use of leftovers. Store cooled potato wedges in an airtight container in the refrigerator for up to 3 days. Store the creamy peanut dip separately, covered, for up to 4 days. To reheat wedges, spread them on a baking sheet and warm at 400°F (200°C) for 10–12 minutes, or until hot and re-crisped. The dip may thicken as it chills; whisk in a teaspoon or two of warm water or a splash of lime juice to loosen before serving. You can make the dip a day ahead to let the flavors meld and save time on the day you plan to serve the wedges.

Nutrition (per serving)

Approximate values for one of 4 servings, including dip: 470 calories; 26 g fat; 48 g carbohydrates; 6 g fiber; 8 g sugar; 12 g protein; about 600 mg sodium. These values are estimates and will vary based on exact ingredients and portion sizes.