Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1-hr | Yield: 8 servings
I like our usual fries but many times I love to twist things up a little if not more. And this Greek Potato Wedges recipe is the perfect way to do that. The combination of flavours from the herbs and citrus is a true delight. Dipped in the cool, creamy yoghurt sauce for a new different experience!
INGREDIENTS
Tater Wedges:
2 pounds baby red potatoes
⅓ c. olive oil
1 tsp dried oregano
1 tsp dried rosemary
½ tsp garlic powder
½ tsp paprika
½ tsp Kosher salt
¼ tsp fresh cracked pepper
¼ c. fresh chopped dill
zest of 1 lemon
HOW TO MAKE GREEK POTATO WEDGES WITH YOGURT SAUCE
Step 1: Prepare the oven. Preheat it to 450 degrees. And using parchment paper, line a baking sheet.
Step 2: Into wedges, slice the potatoes, and add them to a large bowl.
Step 3: Whisk the olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper in a small bowl or measuring cup.
Step 4: Over the wedges, pour the seasoning mixture and toss to combine, making sure that the wedges are evenly coated.
Step 5: On a baking sheet, spread the wedges in one layer.
Step 6: Place in the preheated oven and bake for about 15 minutes. Flip the wedges and continue to bake the other side for 15 minutes more.
Step 7: Adjust the heat to 500 degrees and bake for another 15 minutes. Flip and bake the other side for 5 to 10 minutes until you reached your desired crispiness.
Step 8: In the meantime, mix the yoghurt sauce ingredients.
Step 9: Take the wedges out of the oven once done. Toss them gently with fresh dill and lemon zest, then serve immediately with the yoghurt sauce.
NOTES:
If you can, slice the potatoes as evenly as possible to ensure they bake evenly.
I suggest using taters potato that is the same size so to make them easier to slice in the same wedges.
Make sure not to skip the fresh dill and lemon zest at the end or else you’ll miss the amazing flavours of fresh herbs and citrus.
Nutrition Facts:
Serving Size: 1/8 of fries plus sauce, Serves: 8
Amount Per Serving: Calories 225 | Total Fat 13.8g 18% | Saturated Fat 3.9g | Trans Fat 0g | Cholesterol 10.1mg 3% | Sodium 195.6mg 9% | Total Carbohydrate 23.1g 8% | Dietary Fiber 2.8g 10% | Sugars 1.6g | Protein 5.1g 10% | Vitamin A 6% | Vitamin C 14% | Calcium 11% | Iron 18%
Ingredients
- Tater Wedges:
- 2 pounds baby red potatoes
- ⅓ c. olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- ½ tsp garlic powder
- ½ tsp paprika
- ½ tsp Kosher salt
- ¼ tsp fresh cracked pepper
- ¼ c. fresh chopped dill
- zest of 1 lemon
Instructions
Step 1: Prepare the oven. Preheat it to 450 degrees. And using parchment paper, line a baking sheet.
Step 2: Into wedges, slice the potatoes, and add them to a large bowl.
Step 3: Whisk the olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper in a small bowl or measuring cup.
Step 4: Over the wedges, pour the seasoning mixture and toss to combine, making sure that the wedges are evenly coated.
Step 5: On a baking sheet, spread the wedges in one layer.
Step 6: Place in the preheated oven and bake for about 15 minutes. Flip the wedges and continue to bake the other side for 15 minutes more.
Step 7: Adjust the heat to 500 degrees and bake for another 15 minutes. Flip and bake the other side for 5 to 10 minutes until you reached your desired crispiness.
Step 8: In the meantime, mix the yoghurt sauce ingredients.
Step 9: Take the wedges out of the oven once done. Toss them gently with fresh dill and lemon zest, then serve immediately with the yoghurt sauce.
Notes
If you can, slice the potatoes as evenly as possible to ensure they bake evenly. I suggest using taters potato that is the same size so to make them easier to slice in the same wedges. Make sure not to skip the fresh dill and lemon zest at the end or else you’ll miss the amazing flavours of fresh herbs and citrus.
