Greek Potato Wedges with Yogurt Sauce
Dive into deliciousness with Greek Potato Wedges with Yogurt Sauce—a perfect blend of flavors that’s easy to make. Try it today!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately four people 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
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
- 1 cup plain Greek yogurt
Instructions
- Preheat your oven to 450°F (232°C) and prepare a baking sheet lined with parchment paper.
- Slice baby red potatoes into wedges and place them in a large mixing bowl.
- In a separate bowl, mix olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper. Pour half over the potatoes and toss to coat evenly. Repeat with the remaining mixture.
- Spread the seasoned wedges on the baking sheet in a single layer and bake for 15 minutes.
- Flip the wedges and bake for another 15 minutes at 500°F (260°C) until crispy and golden brown.
- For the yogurt sauce, combine Greek yogurt, garlic powder, dill, and lemon juice in a bowl; mix well.
- Serve the potato wedges hot with the creamy yogurt sauce.
Nutrition
- Serving Size: About 3 wedges (150g)
- Calories: 240
- Sugar: 2g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 5mg