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Greek Potato Wedges with Yogurt Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 47 reviews
  • Author: Lily
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Greek
  • Diet: Vegetarian

Description

Crispy Greek Potato Wedges seasoned with aromatic herbs and spices, baked to perfection and served with a refreshing yogurt sauce infused with fresh herbs and lemon zest. A flavorful and healthy side dish or snack inspired by Mediterranean flavors.

Ingredients

Potatoes and Seasonings

  • 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 plain Greek yogurt
  • 2 tablespoons fresh lemon juice
  • 1 clove garlic, minced
  • 2 tablespoons fresh chopped dill
  • Salt and pepper to taste

Instructions

  1. Preheat Oven: Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper to ensure easy cleanup and prevent sticking.
  2. Prepare Potatoes: Slice the baby red potatoes into wedges, aiming for about 4-6 wedges per potato depending on size. Place the wedges in a large bowl.
  3. Make Seasoning Mixture: In a small bowl or measuring cup, combine olive oil, dried oregano, dried rosemary, garlic powder, paprika, Kosher salt, and fresh cracked pepper until well blended.
  4. Coat Potatoes: Pour the seasoning mixture over the potato wedges. Toss well until all wedges are evenly coated with the herbs and oil mixture for maximum flavor.
  5. Arrange on Baking Sheet: Spread the coated potato wedges in a single layer on the prepared baking sheet to ensure they bake evenly and get crispy.
  6. Bake First Phase: Bake the wedges at 450°F for 15 minutes, then carefully flip each wedge to promote even cooking.
  7. Bake Second Phase: Continue baking for another 15 minutes at 450°F after flipping.
  8. Increase Heat for Crispiness: Turn the oven temperature up to 500°F (260°C) and bake the wedges for 15 minutes, then flip them again and bake for a final 5–10 minutes until they reach your desired level of crispiness.
  9. Prepare Yogurt Sauce: While the wedges bake, combine the plain Greek yogurt, fresh lemon juice, minced garlic, fresh chopped dill, and salt and pepper in a bowl. Mix until smooth and refrigerate until ready to serve.
  10. Toss with Fresh Herbs: Once the potato wedges are done baking, remove them from the oven and gently toss them with fresh chopped dill and lemon zest to add bright herbal and citrus notes.
  11. Serve: Serve the warm, crispy Greek potato wedges with the fresh yogurt sauce for dipping and enjoy this vibrant Mediterranean side or snack.

Notes

  • For extra crispiness, soak the potato wedges in cold water for 30 minutes before seasoning to remove excess starch, then dry thoroughly.
  • The yogurt sauce can be made a day ahead to allow flavors to meld but add lemon zest fresh when serving.
  • Feel free to substitute fresh herbs like thyme or parsley if you prefer a different flavor profile.
  • If you don’t have parchment paper, lightly grease the baking sheet to prevent sticking.
  • Adjust salt and spices in the seasoning mix to taste depending on your dietary preferences.

Find it online: https://dishmelt.com/greek-potato-wedges-with-yogurt-sauce-recipe/