Greek Potato Wedges with Yogurt Sauce Recipe

Introduction

Greek Potato Wedges with Yogurt Sauce are a flavorful, crispy side that’s perfect for any meal. Packed with herbs and a tangy yogurt dip, these wedges bring Mediterranean freshness to your table with minimal effort.

Ingredients

• 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
• Yogurt sauce (ingredients not specified in the recipe)

Instructions

1. Step 1: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper.
2. Step 2: Slice the baby red potatoes into wedges, about 4-6 wedges per potato depending on size, and place them in a large bowl.
3. Step 3: In a small bowl, combine olive oil, dried oregano, dried rosemary, garlic powder, paprika, Kosher salt, and fresh cracked pepper.
4. Step 4: Pour the seasoning mixture over the potato wedges and toss until they are evenly coated.
5. Step 5: Spread the wedges in a single layer on the prepared baking sheet.
6. Step 6: Bake for 15 minutes, then flip the wedges and bake for another 15 minutes.
7. Step 7: Increase the oven temperature to 500°F (260°C) and bake for 15 minutes more.
8. Step 8: Flip the wedges again and bake for an additional 5-10 minutes, or until they reach your desired crispiness.
9. Step 9: While the potatoes bake, prepare your yogurt sauce (not detailed in this recipe).
10. Step 10: When the wedges are done, remove them from the oven and gently toss with fresh chopped dill and lemon zest. Serve warm with the yogurt sauce for dipping.

Tips & Variations

• Slice potatoes as evenly as possible to ensure uniform cooking and crispiness.
• Choose baby potatoes that are similar in size to make cutting consistent wedges easier.
• Don’t skip the fresh dill and lemon zest at the end—they add bright, authentic Mediterranean flavors.
• For a spicier kick, sprinkle a pinch of cayenne pepper into the seasoning mix.
• Try swapping baby red potatoes for Yukon Gold potatoes for a creamier texture.

Storage

Store any leftover potato wedges in an airtight container in the refrigerator for up to 3 days. Reheat in a 400°F (204°C) oven or toaster oven to regain crispiness. Yogurt sauce can be stored separately in the fridge for up to 2 days.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

What can I use if I don’t have fresh dill?

Dried dill can be substituted, though fresh dill is preferred for its bright flavor. You can also try fresh parsley or mint for a different but complementary taste.

Can I make the yogurt sauce ahead of time?

Yes, yogurt sauce can be prepared a day in advance. Keep it refrigerated in a sealed container and give it a good stir before serving.

Greek Potato Wedges with Yogurt Sauce Recipe

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★★★★★

4.4 from 70 reviews

Crispy and flavorful Greek Potato Wedges seasoned with aromatic herbs and spices, baked to perfection and served with a refreshing tangy yogurt sauce. This Mediterranean-inspired side dish features tender baby red potatoes coated in olive oil, oregano, rosemary, garlic, paprika, and finished with fresh dill and lemon zest for a vibrant burst of flavor. Perfect as a snack or accompaniment to your favorite meal.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Total Time: 1 hour
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Baking
• Cuisine: Mediterranean/Greek
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Tater Wedges:

• 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

Yogurt Sauce:

• 1 cup Greek yogurt
• 1 tablespoon fresh lemon juice
• 1 garlic clove, minced
• 1 tablespoon fresh dill, chopped
• Salt and pepper, to taste

Instructions

1. Preheat oven: Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare potatoes: Slice baby red potatoes into wedges, aiming for about 4-6 wedges per potato depending on size, and place them in a large bowl.
3. Make seasoning mix: In a small bowl or measuring cup, combine olive oil, dried oregano, dried rosemary, garlic powder, paprika, Kosher salt, and freshly cracked black pepper.
4. Coat wedges: Pour the seasoning mixture over the potato wedges and toss thoroughly to ensure every wedge is evenly coated with the flavorful herbs and spices.
5. First bake: Spread the potato wedges in a single layer on the prepared baking sheet and bake for 15 minutes at 450°F.
6. Flip and bake again: Flip the wedges carefully and bake for an additional 15 minutes to encourage even crisping and cooking.
7. Crisp at higher heat: Increase the oven temperature to 500°F, then bake the wedges for 15 minutes. Flip once more and continue baking for another 5-10 minutes, or until you reach your preferred level of crispiness.
8. Prepare yogurt sauce: While the wedges are baking, combine Greek yogurt, fresh lemon juice, minced garlic, chopped dill, salt, and pepper in a small bowl. Stir well to blend the flavors thoroughly.
9. Toss and garnish: Once the potato wedges are out of the oven, gently toss them with the fresh chopped dill and lemon zest to add fresh aromatic notes.
10. Serve: Serve the warm Greek potato wedges alongside the tangy yogurt sauce for dipping and enjoy this vibrant Mediterranean side dish.

Notes

• Slice the potatoes as uniformly as possible to ensure even baking.
• Choose baby red potatoes of roughly the same size to facilitate consistent wedge sizes and cooking times.
• Do not skip the fresh dill and lemon zest garnish at the end, as they provide bright, fresh flavors that elevate the dish.
• The yogurt sauce can be adjusted for thickness by adding a little water or more yogurt as desired.
• For extra crispiness, consider using a convection oven setting if available.

Keywords: Greek potato wedges, baked potato wedges, Mediterranean side dish, yogurt dipping sauce, baby red potatoes, herb roasted potatoes