15 Reviews

Made these potatoes for dinner tonight and they were a hit. We liked the addition of the lemon pepper and the lemon juice along with the earthy taste of the chili powder. This dish could easily be an appetizer or side dish to your favorite meat dish. Made for Make My Recipe Reunion tag, December, 2012.

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Nancy's Pantry December 10, 2012

Four stars for the potato wedges, and a definate 5 star for the dipping sauce. The sauce has a unusual, but very flavorful flavor to it, something I wasn't used too but really enjoyed . Made recipe right down thew line with no adjustments. Made for I Recommend.

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weekend cooker July 11, 2011

Oh so yum - I used large potatoes so had large wedges and allowed an extra 10 minutes and they were lovely and browned and with the Lemon Chilli Sour Cream they were divine, the sour cream had a lovely tangy taste from the chilli and a zing from the lemon and even the DM (who normally shuns spicy foods) devoured it with gusto. Though have to admit I forgot to put the lemon juice over the wedges just before serving but honestly they were great as is. Thank you **Mandy** made for Potluck tag game.

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I'mPat March 03, 2011

My family really liked these potatoes. The sour cream dip didn't go over as well with everyone, though, and there was a lot left over. I might make the potatoes again and substitute garlic powder for the chili powder in the dip. I really love your Italian Spiced Potatoes; maybe the garlic makes the difference. :)

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appleydapply February 17, 2009

These potatoes were really good and actually went over better than the dip. I was surprised, but I did feel the dip was a bit bland and so added just a touch of garlic powder. Perfect. The potatoes after baking for 40 minutes were nice and crisp with just the right amount of seasonings added. Thanks Mandy for a great side tonight with the burgers.~ Made for ZaarTag~

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CoffeeB December 18, 2008

If you aren't sure if you will like this, try it. It is suprisingly good! My picky kid's even liked it. I made very slight changes. I squeezed only 1/2 a lemon over the potato wedges. (which was optional) For the dip, I used 8 oz reduced fat sour cream and I added about 1 T lemon juice for a little more zip. Also, just in case you're wondering, 1 teaspoon of lemon zest is about equal to one whole lemon zested. Baked at 425 for 20 min. per side. (40 min. total.) Seriously, try this! It's so good.

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kellyb77 June 30, 2008

These were excellent. Especially enjoyed the lemon chili sour cream.

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iris5555 June 26, 2008

This was really good! The lemon rind in the chili sauce took a little getting used to, but it really complemented the potatoes nicely. It also complemented the Baked Honey Mustard Chicken I made with it. I converted the recipe to non-metric: about 8 oz of sour cream. Baked at 20 minutes on one side at 425, flipped and did another 20 or so.

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ceruleanseven May 02, 2008
Potato Wedges With Lemon Chilli Sour Cream