Description
These Greek Potato Wedges are crispy, golden, and packed with Mediterranean herbs, then finished with fresh dill and lemon zest. Served with a cool yogurt sauce, they make the perfect flavorful side dish.
Ingredients
- 2 lbs baby red potatoes
- 1/3 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/4 cup fresh dill, chopped
- Zest of 1 lemon
Yogurt Sauce
- 1 cup Greek yogurt
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Preheat oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Cut potatoes into even wedges.
- Mix olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Toss potatoes in seasoning until fully coated.
- Spread evenly on baking sheet in a single layer.
- Bake 15 minutes, flip, then bake another 15 minutes.
- Increase heat to 500°F and bake 15 more minutes, flipping once more until crispy.
- Mix yogurt sauce ingredients in a bowl and chill.
- Toss hot wedges with fresh dill and lemon zest.
- Serve warm with yogurt sauce.
Notes
- Cut potatoes evenly for consistent crispiness.
- Don’t skip fresh dill and lemon zest for best flavor.
- Serve immediately for maximum crunch.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Bake
- Cuisine: Greek / Mediterranean