If you’re looking for a side dish or snack that’s both delicious and easy to make, these Crispy Greek Potato Wedges with Zesty Yogurt Sauce are the answer. Perfectly seasoned potato wedges roasted to golden perfection, paired with a creamy yogurt dip bursting with zesty flavors, will have your taste buds dancing. Whether you’re hosting a gathering or simply want to elevate your dinner, this dish is guaranteed to impress.
Why You’ll Love This Recipe
- Crispy and Flavorful: Each wedge is coated in a blend of Mediterranean herbs and spices for a flavor-packed bite.
- Healthy and Guilt-Free: Roasted, not fried, these wedges are a healthier alternative to traditional fries.
- Easy to Make: With simple ingredients and minimal prep, you can have a restaurant-quality dish at home.
- Versatile: Great as a snack, side dish, or appetizer.
Ingredients
For the Potato Wedges
| Ingredient | Quantity |
|---|---|
| Baby red potatoes | 2 lbs, quartered into wedges |
| Olive oil | 1/3 cup |
| Dried oregano | 1 teaspoon |
| Dried rosemary | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Paprika | 1/2 teaspoon |
| Kosher salt | 1/2 teaspoon |
| Fresh cracked pepper | 1/4 teaspoon |
| Fresh dill | 1/4 cup, chopped |
| Lemon zest | Zest of 1 lemon |
For the Yogurt Sauce
| Ingredient | Quantity |
|---|---|
| Plain Greek yogurt | 1 cup |
| Lemon juice | 1 tablespoon |
| Fresh dill | 1 tablespoon, chopped |
| Olive oil | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Salt and pepper | To taste |
How to Make Crispy Greek Potato Wedges with Zesty Yogurt Sauce
Step 1: Preheat the Oven
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Step 2: Prepare the Potatoes
- In a large mixing bowl, toss the quartered baby red potatoes with olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Ensure all the wedges are evenly coated for maximum flavor.
Step 3: Roast the Potatoes
- Spread the seasoned wedges in a single layer on the prepared baking sheet, leaving space between them to allow for even roasting.
- Roast the potatoes for 25-30 minutes, flipping them halfway through, until they are golden brown and crispy.
Step 4: Make the Yogurt Sauce
- While the potatoes are roasting, combine Greek yogurt, lemon juice, dill, olive oil, garlic powder, salt, and pepper in a small bowl.
- Stir until smooth and refrigerate until ready to serve.
Step 5: Add Finishing Touches
- Once the potato wedges are done roasting, sprinkle them with fresh dill and lemon zest immediately. The heat from the potatoes will release the aromatic oils, enhancing the dish’s flavor.
Step 6: Serve and Enjoy
- Serve the crispy potato wedges hot with the chilled zesty yogurt sauce on the side for dipping.
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 180-200 |
| Protein | 3-5g |
| Fat | 10-12g |
| Carbohydrates | 20-25g |
| Fiber | 2-3g |
| Sodium | 200-250mg |
Tips for the Best Potato Wedges
- Use Baby Red Potatoes: Their creamy texture and thin skin make them ideal for roasting.
- Soak for Crispiness: Soaking the wedges in cold water for 30 minutes removes excess starch, helping them crisp up in the oven.
- Don’t Skip the Flip: Turning the potatoes halfway through roasting ensures even browning.
- Add Zest While Hot: Adding lemon zest to the hot potatoes enhances the aroma and flavor.
Serving Suggestions
- Pair these wedges with grilled chicken, lamb, or fish for a hearty meal.
- Serve alongside a Greek salad or roasted vegetables for a Mediterranean-inspired dinner.
- Add them to a mezze platter with tzatziki, hummus, and olives for a party appetizer.
FAQs
1. Can I make these wedges ahead of time?
Yes! You can prep the potatoes and store them in the fridge. Roast just before serving for the best texture.
2. What other dips can I serve with these wedges?
Apart from the yogurt sauce, you can try tzatziki, hummus, or a garlic aioli for dipping.
3. Can I use regular potatoes?
Absolutely. Yukon Gold or Russet potatoes work well. Adjust roasting time based on the size and thickness of your wedges.
4. How do I store leftovers?
Store leftover wedges in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) to maintain crispiness.
5. Can I air-fry these wedges?
Yes, air frying is an excellent option! Cook at 400°F (200°C) for 15-20 minutes, shaking the basket halfway through.
6. What can I substitute for dill?
If fresh dill isn’t available, you can use parsley, cilantro, or chives as alternatives.
Final Thoughts
Crispy Greek Potato Wedges with Zesty Yogurt Sauce are the perfect blend of texture and flavor. The herb-infused wedges paired with the cool, zesty dip make a versatile dish you’ll want to serve again and again. Whether you’re planning a casual meal or an elegant dinner, these wedges are sure to impress.
Ready to elevate your side dish game? Gather your ingredients and give this recipe a try—you won’t regret it!
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Crispy Greek Potato Wedges with Zesty Yogurt Sauce
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
Elevate your snack or side dish game with Crispy Greek Potato Wedges with Zesty Yogurt Sauce. These golden-brown potato wedges are seasoned with Mediterranean herbs and spices and paired with a creamy, zesty yogurt sauce for dipping. Perfect for any occasion, this easy-to-make dish will become your go-to favorite.
Ingredients
For the Potato Wedges:
- 2 lbs. baby red potatoes (quartered into wedges)
- 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
For the Yogurt Sauce:
- 1 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped dill
- 1 teaspoon olive oil
- 1/2 teaspoon garlic powder
- Salt and pepper (to taste)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Prepare the Potatoes: In a large mixing bowl, toss the quartered baby red potatoes with olive oil, dried oregano, dried rosemary, garlic powder, paprika, Kosher salt, and cracked pepper. Make sure the potatoes are thoroughly covered with the seasoning blend.
- Roast the Potatoes: Arrange the seasoned potatoes in a single layer on the lined baking sheet. Roast in the preheated oven for 25-30 minutes, turning halfway through, until they are crispy and golden brown.
- Prepare the Yogurt Sauce: While the potatoes are roasting, mix the Greek yogurt, lemon juice, fresh chopped dill, olive oil, garlic powder, salt, and pepper in a small bowl. Stir until smooth and well combined. Refrigerate until ready to serve.
- Finish the Potatoes: Once the potatoes are crispy, remove them from the oven and sprinkle with the fresh chopped dill and lemon zest.
- Serve with Yogurt Sauce: Serve the hot Greek potato wedges with the chilled yogurt sauce on the side for dipping.
Notes
- For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning. Pat them dry thoroughly.
- Adjust the herbs and spices to your taste preference.
- Leftover yogurt sauce can be used as a dip for veggies or as a spread for sandwiches.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat the potatoes in the oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Snack
- Method: Roasting
- Cuisine: Mediterranean-Inspired