These crispy Greek-style potato wedges are a delightful Mediterranean twist on a classic side dish. Seasoned with aromatic herbs like oregano, rosemary, and paprika, and tossed in olive oil, these golden wedges are roasted to perfection. Paired with a zesty lemon-dill yogurt sauce, they make the perfect accompaniment to grilled meats or a satisfying snack on their own.
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.
Conclusion:
These crispy Greek potato wedges are loaded with Mediterranean flavors and pair perfectly with a refreshing lemon-dill yogurt sauce. They’re an easy and flavorful side dish that adds a delicious touch to any meal.
Crispy Greek Potato Wedges with Zesty Yogurt Sauce
Golden, crispy potato wedges seasoned withrosemary, oregano, and garlic, served with a tangy and refreshing lemon-dillyogurt dipping sauce.
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.