Potato Wedges Recipe

Prep and parboil

Preheat oven to 425°F (220°C). Scrub the potatoes well and dry. Cut each potato in half lengthwise, then cut each half into 3–4 wedges depending on potato size (aim for uniform thickness). Place wedges in a large pot and cover with cold water. Add 1 tsp salt and bring to a gentle boil. Parboil for 6–8 minutes until edges are just starting to soften but centers remain firm. Drain well and let steam-dry in the colander for 5 minutes.

Coat and season

While potatoes dry, combine cornstarch, garlic powder, smoked paprika, kosher salt, and black pepper in a large bowl. Add the drained potato wedges, drizzle with 3 tbsp olive oil, then toss to coat. Sprinkle the cornstarch-spice mixture over the wedges and toss again to create a light, even coating—this helps get a crisp exterior.

Roast

Arrange wedges in a single layer on a rimmed baking sheet lined with parchment or a silicone mat, spacing them so air circulates (use two sheets if needed). Roast in the preheated oven for 25–30 minutes, flipping once at about 15 minutes, until edges are golden-brown and wedges are crisp outside and tender inside (test with a fork). If you want extra crispness, switch to broil for 1–2 minutes while watching closely.

While wedges are hot from the oven, transfer them to a large bowl or platter. Zest half the lemon and then cut the lemon in half for juice. Sprinkle 2 tsp za'atar evenly over the hot wedges, squeeze the juice of half the lemon over them, and toss gently so the za'atar adheres and the lemon brightens the flavors. Scatter chopped parsley over the top and (if desired) extra lemon wedges to serve.

Make the sauce

In a small bowl, whisk together 1 cup mayonnaise, 1 tbsp sour cream, 1 tsp harissa paste, 1 tbsp lemon juice, finely minced garlic, 1 tsp salt, 1/2 tsp black pepper, and 1 tsp hot sauce (if using). Taste and adjust seasoning—add more lemon for brightness, harissa or hot sauce for heat, or a pinch more salt as needed. Refrigerate until ready to serve to allow flavors to meld (at least 10 minutes).

Serve

Serve potato wedges hot with the boychik sauce on the side for dipping. Optionally garnish the sauce with a small sprinkle of za'atar or a drizzle of olive oil.