“Golden, crispy, and loaded with flavour, today I’m making my go-to Parmesan cheesy potato wedges with a spicy yoghurt dipping sauce. They’re oven-baked, full of seasoning, and seriously addictive. Let’s get straight into it!”
Crispy on the outside, fluffy on the inside, and packed with flavour, these cheesy wedges are the perfect side or snack, with a cool and spicy dipping sauce to match!
Ingredients (Serves 4):
For the Wedges:
• 6 medium-sized potatoes, sliced into wedges
• 1–2 tablespoons olive oil
• Salt and pepper, to taste
• 1 teaspoon Mexican spice mix
• 1 cup grated Parmesan cheese
• A pinch of chilli flakes (optional, for extra heat)
For the Dipping Sauce:
• 1 cup Greek yoghurt
• Juice of ½ a fresh lemon
• 1 tablespoon Iceland Food Warehouse Hot Sauce
• 1 tablespoon chopped fresh parsley (or any herb you like)
Method:
Prep the Potatoes:
1. Slice your potatoes into evenly sized wedges.
2. Add them to a pot of boiling, salted water and par-boil for 10 minutes, until slightly tender but still firm.
3. Drain well and allow the wedges to cool down fully — this helps them crisp up beautifully in the oven.
4. Season & Coat:
Once cool, place the wedges in a large food-safe bag or bowl.
Add olive oil, salt, pepper, Mexican spice, and chilli flakes if using.
Toss or gently shake until the wedges are evenly coated.
Add the grated Parmesan cheese and toss again to coat.
5. Bake to Crispy Perfection:
Preheat your oven to 200°C (fan).
Spread the wedges out on a lined baking tray in a single layer.
Bake for 20–25 minutes, flipping halfway through, until golden and crispy.
6. Make the Dipping Sauce:
In a small bowl, mix together the Greek yoghurt, lemon juice, hot sauce, and chopped herbs.
Stir well and chill in the fridge until ready to serve.
Serving Suggestions:
Serve the wedges hot from the oven with the chilled dipping sauce on the side. Perfect as a side dish, party platter, or comforting snack.
Estimated Nutrition per Serving (1 of 4):
Parmesan Potato Wedges:
• Calories: ~310 kcal
• Protein: ~9 g
• Fat: ~14 g
o Saturated Fat: ~4.5 g
• Carbohydrates: ~36 g
o Sugars: ~2 g
o Fibre: ~4 g
• Salt: ~0.8 g
• Calcium: ~200 mg
Spicy Yoghurt Dip:
• Calories: ~90 kcal
• Protein: ~6 g
• Fat: ~4 g
o Saturated Fat: ~2 g
• Carbohydrates: ~5 g
o Sugars: ~4 g
• Salt: ~0.5 g
• Vitamin C: ~10% RDA (from lemon & herbs)
Combined Total per Serving (Wedges + Dip):
• Calories: ~400 kcal
• Protein: ~15 g
• Fat: ~18 g
• Carbohydrates: ~41 g
• Fibre: ~4 g
• Salt: ~1.3 g
Health Tips:
✅ Good source of fibre and protein
✅ Lower in saturated fat than fried wedges
✅ Calcium boost from Parmesan and yoghurt
✅ Customisable – use low-fat Greek yoghurt or less Parmesan to reduce fat
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Right. And we are back. Let’s put the lights on. Um, it is now 10. I’m going to use these potato. My sister did bring me around some, but really because I’m making these potato wedges. Um, I’m going to use some mara. Again, I got these from Waitro on special for 138 and they are quite a big bag. 2 kilo bag for use. We’re interested, as I said, to go to these shops and waitress is an expensive shop, but it’s not when they have specials. So, go in, have a look, see what they’ve got. So, we need some small out. They’re not the biggest, but they do look they do come up well when you are um going to make stuff like this with them. Better than that. So, I’m going to use six, right? And all we’re going to do is we’re going to use some cheesy wedges and then I’m going to make a spicy sauce that goes with them. And that’s really the whole thing of our barbecue. So, we’ll have the bread open sandwich cooked Italian flavor. We’ve got the seafood flavor in the wraps. We’re going to have this cheesy I’m going to use Parmesan cheese on this spicy cheesy crunchy um potato wedges. And then for dessert, oh, then the chicken. Can’t forget the chicken on the barbecue. And um the um jellies. And that’s it. So, let’s peel these up. Um, I’m going to par boil them. So, I’m going to put them on the stove in some water, salt water, par boil them for about cuz I want them done quite quickly for about 10 minutes. Then I’m going to take them off the heat. I’m going to drain them. Cold water to stop it. Then I’m going to put them in a bag. We’re going to season them. And then I’m going to put them on a baking tray. And I’m going to put them on the oven probably again for about 200, 210. and crispy uh between 200 210 uh for about 25 minutes and they will be perfect. And in that time gives us time to make the sauce. So let’s peel these potatoes. I use a knife. You can use a peeler. You can use whatever you want to peel your potatoes. I’m just going to peel mine very very quickly because I’m running out of time and it is boiling. So anyway, peel them. You can use anything you want. I’ve always just peeled mine, right? I’m old school. my day, we didn’t have peelers and all this sort of stuff, I’m sure. Can’t remember my name ever having one. So, I just peel them. So, I will cut this off now cuz you don’t need to see me peeling loads of potatoes. Okay, I peeled my six potatoes. They’re not I’m not doing a load of these. You could do as many as you wanted. So, really going to cut them in half. We just need wedgie shapes. day. We could just go chip chip shape, couldn’t you? Really? Let’s just cut these like that. Then make cut them again. However you want to do it, right? And then I’m going to chuck them in here. It’s a bit strange one. Chuck them in stuck to it. Right. Again, it’s meant to be this is homecooked stuff, right? You want people to know you’ve made it, cooked it. You don’t want them to look like wedges brought from the shop or just go and buy wedges from the shop. Mind you, they’re not that cheap anymore either. But put them in. These won’t take long to bar boil. You just need enough. I’m just going to make a dip to go with them. That’s it. Bigger the potatoes, the bigger you’re going to get. It’s just literally a little snack. But if I’m making them usually for home, I use a lot bigger potatoes. And um once you’ve par boiled these, you can actually freeze them. Put them in a freezer bag or a container and you can freeze them. Once you’ve par boiled and cooled down, you can freeze these for up to 3 months and then take them out and literally cook them from frozen. You don’t need to defrost and you can do that with most veggies. And at Christmas time when we had lots of veggies in our shops that were 8 p a bag, that’s exactly what I did. I pre- boiled. I was here for the two days. I should have filmed all that. I was here for two days pre- boiling bagging up my veggies for the year. So if you want to save money, you got to think you got to go back the old way, right? And the old way was we froze and we we cooked. We done everything we could at one bit of meat. You know, the stock out one bit of meat, the jelly out one bit of meat. You have to go back to the old school, I think, the old way of doing things. And that’s what we do. So, watch out for Christmas time and we will go through, you know, it’s a good couple of days and we do every veggie going all par boiled. Anyway, let’s I’m going to have to film this because I said the other day, you don’t need to see me boiling potatoes. Then my daughter reminded me, well, you know, I have two daughters. One can really cook great and it’s the one that can’t cook. That reminded me that I asked her to put some potatoes on the boil for me when she was younger. And she did. She put the potatoes in a pot. She turned on the stove, put the lid on, and walked away. And all of a sudden, the alarms are going off. She didn’t put the water in the pot. So, I’m actually going to show you cuz she said, “You should show people, Mom, what you mean.” So, I’m going to show you. Anyway, so they’re in the pan. There’s not a lot of them. So, we filled the pan up with some water, right? And now, cuz I’m on my phone now, doing it from this end so I can show you. Get the salt. Let’s sprinkle it in. Good heap of salt. Right. So, we’re back. So, what we’ve done is I’ve pre- boiled. So, pre- boiled means just soften. And then I’m going to run some cold water over these cuz I want them cold or semi cold, right? Semi cold. Drain them. And then we’re going to season them. Then they’re going to go in the oven. Oh. Oh. Oh. See in a minute. Hello. Right, we’re back. So, we par boiled the potatoes. We have cooled them down just by running them. These are not great big bags, but this is what we are now going to season up. So, these are little wedges. The reason I called them down is cuz I want to handle them. Hands are washed. It’s all done. Put them in the bag. Same sort of thing as we did with the chicken. These are crispy cheesy Parmesan cheese wedges. The morning Move the colander out the way. Try my hands. Right. So, open up the bag like that. Right. Because you don’t really want to be touching the bag again cuz you’re going to have a load of stuff. So, we’re going to use some olive oil. Again, extra virgin olive oil going in. It in. I’m going to use a little bit of chili. my go-to. I’m going to definitely use some salt. That in. I love it. Then we’re also squeeze a little bit of lemon in. Squeeze some crack pepper. This is the one. Put that in. That bit. Um, put some herbs in. No, I’m not going to put herbs in. Let me see what else I’ve got in here. We just have do a little bit of um Mexican. Spice it up a little bit. This is my Mexican seasoning. Again, BM M’s£1 for this seasoning. Then we’re going to get a little bit of cheese. All right. Parmesan cheese. I’m going to grind it in. Now, you don’t have to use parmesan. You use any cheese you would like. You could use a little bit of the saber cheese that we used for the other um stuff, cheddar, anything like that. Right. So, I think nearly there with this. So, quick and easy. Get your bag and then roll them out. Now, you could leave them for 20 minutes or so. I’m going to do this for a few minutes till they’re coated. You can add some more seasoning. You can add any seasoning you want. You don’t want to add cheese. You want to keep it lighter. Don’t do it. It’s up to you. That’s how I’m going to do it. So, little bit of parchment paper, free grease paper, however you want to put it. Put it on. Get the back. Make sure you give it enough. Literally spread them out. They’re crispy. They are lovely. They look quite good, don’t they? Spread them out a little bit cuz we want to Could have used a bigger tray, but I’m using all my trays. So, these are going to go in the oven for around 20 to 25 minutes on 210 until they’re crispy. Then we’re just going to knock up a quick spicy sauce for a dipping sauce for them. They’re a great entree. They’re a great little side dish for a barbecue. And I’ll let you know when they’re done. Look, dessert. You can show them in the fridge. Oh my god, it’s full. All right. My stuff. Should I use mayonnaise or should I use Greek yogurt? What do you think? For a dip? Oo, I don’t know. What do you think? Greek yogurt for a dip. Yeah. Yeah. We’re going to use Greek yogurt. And we’re going to use some hot sauce. Yes. Oh, baby. Hot sauce. Thank you, Lacy. Come and show me over here. As you can see, we’ve already started and I’ve been cooking all day in 32° heat. Make a quick a very quick not too close on the face. We don’t want that the food. So, this is my new food channel. You’re going to help me. So I reckon two heaped tablespoons full. Right. It’s just quickly done for the um uh the um potato spicy cheesy potato wedges that I made. Not that Lacy will eat them. No, I I don’t eat much. I’m going to have to get a knife. Started. So we just found out that Taylor’s got in game. Oo, even though I knew for 2 months. I didn’t know. I’m I’m a sister and I didn’t know. I did keep a bit quiet. So, I’m just going to I’m a sister and they didn’t even tell me. This is hot sauce. Now, this again is from B&M’s, right? And this is a pound. So, a little bit of hot sauce. That’s it. Nice. That do sort that off after then. I think it’s very good. Mix that up. I like it. I like it. Just put a little bit past half in. Just a little bit. Mix it all through in a minute. Quick one. This is how quick sauces are. Let me get the lemon out like that. Let’s put it on. That’s enough of that. Go into my little cupboard. No, it’s little bit of pepper. Just going to mix this up. So, it’s a dipping sauce. It’s 32 or 33 today. They see that taste on the spoon. Oh yeah. Oh god, that is very good. That will do. Stick it on there. Let’s bring the plate over here. Put that on there. Out the oven they come. It’s just a little snack while people are waiting for me to start this barbecue, which we’re having trouble with, aren’t we? Fire and stuff. So, these are the Parmesan cheesy spicy homemade wedges with a spicy dip. And it’s quick as that. As I said, you make more, but we’ve got a lot of food.
Dining and Cooking