Description
Crispy Greek Potato Wedges with Yogurt Sauce are a delicious Mediterranean-inspired side dish that will elevate any meal. These golden-brown wedges are seasoned with fragrant herbs like oregano and rosemary, providing a burst of flavor in every bite. Baked to perfection, they achieve a satisfying crunch on the outside while remaining soft and fluffy on the inside. Paired with a refreshing creamy yogurt sauce infused with dill and lemon zest, this dish is perfect for gatherings, casual dinners, or as a tasty snack during movie night. Easy to prepare and healthier than fried options, these potato wedges are sure to become a 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
- zest of 1 lemon
Instructions
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Cut the baby red potatoes into wedges and place them in a large bowl.
- In a separate bowl, combine olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper. Pour this mixture over the potato wedges and toss until evenly coated.
- Spread the wedges in a single layer on the baking sheet and bake for 15 minutes.
- Flip each wedge and continue baking for an additional 15 minutes.
- Increase the oven temperature to 500°F (260°C) and bake for another 15 minutes until crispy, flipping again halfway through.
- While the wedges bake, mix yogurt sauce ingredients in a separate bowl.
- Serve warm with the yogurt sauce for dipping.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: Approximately 5 wedges (150g)
- Calories: 230
- Sugar: 1g
- Sodium: 270mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg