Greek Potato Wedges with Yogurt Sauce Recipe
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.
- 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
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
- Preheat oven: Preheat your oven to 450 degrees Fahrenheit and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- 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.
- 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.
- 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.
- First bake: Spread the potato wedges in a single layer on the prepared baking sheet and bake for 15 minutes at 450°F.
- Flip and bake again: Flip the wedges carefully and bake for an additional 15 minutes to encourage even crisping and cooking.
- 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.
- 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.
- 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.
- 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
