Community recipe
Crispy Paprika Potato Wedges with Lemony Chicken and Cucumber Yogurt
Golden, smoky potato wedges become an easy dinner with skillet-seared chicken and a cool, dill-flecked cucumber yogurt sauce. Serve the sauce alongside so every wedge stays crisp.
- Serves
- 4
- Prep
- 20 min
- Cook
- 40 min
- Difficulty
- easy
Get ready
Ingredients
- 900 g yukon gold potatoes
- 2 tbsp olive oils
- 1 tsp kosher salt
- 1 tsp smoked paprika
- 0.5 tsp ground black pepper
- 1 cucumber, grated and squeezed dry
- 2 tbsp fresh dills, finely chopped
- 0.75 cup plain greek yogurt
- 2 tbsp lemon juice
- 0.25 tsp kosher salt
- 600 g boneless skinless chicken thighs, cut into 1-inch pieces
- 1 tsp dried oregano
- 1 tsp garlic powder
- 0.5 tsp kosher salt
- 0.25 tsp ground black pepper
- 1 tbsp olive oil
Make it
Instructions
- 01
Heat the oven, line the pan, and cut the potatoes
Set a rack in the middle of the oven and preheat to 425°F (220°C). Line a large rimmed baking sheet with parchment paper. Scrub 900 g Yukon Gold potatoes under running water, dry thoroughly with a clean towel, and cut lengthwise into wedges about ¾ inch thick at the widest point. Leave the skins on. | Why: Lining the pan prevents sticking, and drying the potatoes helps their edges brown.
- 02
Season the potato wedges
On the parchment-lined baking sheet, toss the wedges with 2 tbsp olive oil, 1 tsp kosher salt, 1 tsp smoked paprika, and ½ tsp ground black pepper. Spread in one layer with cut sides against the lined pan and a little space between pieces. | Why: An even coating seasons every wedge, while spacing lets hot air crisp the edges.
- 03
Roast until crisp
Put the lined baking sheet in the fully heated oven. Roast for 35–40 minutes, turning the wedges after 20 minutes, until deeply golden at the edges and easily pierced with a fork. While they roast, make the sauce and cook the chicken in the following steps. | Why: Turning once exposes both cut sides to the pan for even browning.
- 04
Make the cool cucumber yogurt
Wash and dry 1 cucumber and 2 tbsp fresh dill. Coarsely grate the cucumber, squeeze out excess liquid over the sink, and finely chop the dill. In a small bowl, stir them together with ¾ cup plain Greek yogurt, 2 tbsp lemon juice, and ¼ tsp kosher salt. Cover and refrigerate until serving. | Why: Squeezing the cucumber keeps the sauce thick enough to scoop with a wedge.
- 05
Season and sear the chicken
Pat 600 g boneless skinless chicken thighs dry with paper towels and cut into 1-inch pieces on a board reserved for raw poultry. Wash your hands, then season the pieces with 1 tsp dried oregano, 1 tsp garlic powder, ½ tsp kosher salt, and ¼ tsp ground black pepper. Heat a large skillet over medium-high heat for 2 minutes; add 1 tbsp olive oil. When the oil shimmers, spread the chicken in one layer and cook for 10–12 minutes, stirring every few minutes, until browned and the thickest pieces reach 165°F (74°C) on an instant-read thermometer. Wash the board, knife, and hands after handling raw chicken. | Why: Dry chicken browns well, and checking its center confirms it is safely cooked.
- 06
Plate and serve
Remove the golden wedges from the oven and let the chicken rest off the heat for 3 minutes. Divide the wedges and chicken among four plates. Stir the chilled cucumber yogurt once more and spoon it alongside each portion; serve immediately while the wedges are crisp. | Why: A short rest keeps the chicken juicy, and serving the sauce on the side protects the crunch.
