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Greek Potato Wedges with Yogurt Sauce

Greek Potato Wedges with Yogurt Sauce
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Indulge in the vibrant flavors of the Mediterranean with these Greek Potato Wedges served with a creamy yogurt sauce. Crispy on the outside and tender on the inside, these baked potato wedges are seasoned with aromatic herbs like oregano and rosemary, delivering a satisfying crunch in every bite. Paired with a refreshing yogurt dip infused with dill and lemon zest, they are perfect for snacking, as a side dish to grilled meats, or as a delightful appetizer for gatherings. Easy to prepare and healthier than traditional fried options, this recipe is sure to become a family favorite.

Ingredients

Scale
  • 2 lbs baby red potatoes
  • 1/3 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 1/4 cup fresh chopped dill (for the yogurt sauce)
  • Zest of 1 lemon

Instructions

  1. Preheat your oven to 450°F and line a baking sheet with parchment paper.
  2. Cut baby red potatoes into wedges (4-6 wedges per potato).
  3. In a small bowl, mix olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper.
  4. Toss potato wedges in the seasoning mixture until evenly coated.
  5. Arrange wedges in a single layer on the baking sheet and bake for 15 minutes.
  6. Flip the wedges and continue baking for an additional 15 minutes.
  7. Increase oven temperature to 500°F and bake for another 15 minutes; flip and bake for an additional 5-10 minutes until crispy.
  8. While baking, combine Greek yogurt with fresh dill and lemon zest to make the sauce.
  9. Serve warm with the yogurt sauce for dipping.

Nutrition

Find it online: https://firstfoodie.com/greek-potato-wedges-with-yogurt-sauce/