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Greek Potato Wedges with Yogurt Sauce Recipe

Greek Potato Wedges with Yogurt Sauce

These Greek-style potato wedges are seasoned to perfection and paired with a tangy yogurt sauce. A delightful side dish or snack!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Greek
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Tater Wedges
  • 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
  • 1 lemon zest of

Equipment

  • Baking Sheet

Method
 

  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  2. Slice potatoes into wedges and place them in a large bowl. Depending on the size of your baby reds, you’ll get about 4-6 wedges per potato.
  3. In a small bowl or measuring cup combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper.
  4. Pour seasoning mixture over the wedges and combine until seasoning is well distributed and wedges are evenly coated.
  5. Spread wedges in a single layer on the baking sheet.
  6. Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
  7. Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.
  8. While the wedges are baking, combine yogurt sauce ingredients.
  9. Once the wedges baked, remove them from the oven and gently toss them with the fresh dill and lemon zest. Serve warm and enjoy dipped in yogurt sauce!

Notes

These potato wedges are best enjoyed fresh out of the oven to maintain their crispy texture. The yogurt sauce adds a refreshing tang that complements the herby, savory flavor of the wedges.