Description
These Greek-style wedges are crispy on the outside, tender inside, and bursting with herb and lemon flavor. A favorite from backyard meals to weeknight dinners, they pair perfectly with a cool, creamy yogurt sauce. A humble potato turned into a Mediterranean gem!
Ingredients
For the Wedges
2 lbs baby red potatoes, quartered
⅓ cup olive oil
1 tsp dried oregano
1 tsp dried rosemary
½ tsp garlic powder
½ tsp paprika
½ tsp kosher salt
¼ tsp cracked black pepper
¼ cup fresh dill, chopped
Zest of 1 lemon
Optional Yogurt Sauce
½ cup Greek yogurt
1 tbsp lemon juice
1 clove garlic, minced
Salt & pepper to taste
Instructions
Preheat oven to 425°F (220°C).
Toss potatoes with olive oil, herbs, spices, lemon zest, salt, and pepper in a bowl.
Spread on a baking sheet in a single layer.
Roast 35–40 minutes, flipping halfway, until golden and crisp.
Mix yogurt, lemon juice, garlic, salt, and pepper for a quick dipping sauce.
Sprinkle wedges with fresh dill before serving.
Notes
Crispy, herby, and full of zing—these wedges are a side dish that always steals the show.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 280 per serving
- Sodium: 320mg per serving
- Fat: 14g per serving
- Carbohydrates: 34g per serving
- Fiber: 4g per serving
- Protein: 6g per serving