Elevate your potato game with our irresistible Greek Potato Wedges accompanied by a creamy Yogurt Sauce! These golden-brown wedges, infused with aromatic herbs and zesty lemon, are a delightful twist on traditional fries. Paired with a refreshing yogurt sauce, this dish brings the flavors of the Mediterranean straight to your table. Whether as a snack, side dish, or party appetizer, these wedges are sure to be a hit with family and friends alike.
In our home, Greek Potato Wedges are more than just a side dish – they’re a culinary adventure! I still remember the first time I made them for a family gathering. As the tantalizing aroma of herbs filled the kitchen, everyone’s anticipation grew. The moment those perfectly crisp wedges emerged from the oven, it was as if we were transported to a seaside taverna in Greece. And when paired with the tangy yogurt sauce, each bite was a symphony of flavors that left us craving more. Since then, these potato wedges have become a beloved favorite, enjoyed on lazy weekends, festive occasions, and everything in between.
Why This Greek Potato Wedges Recipe Rocks!
- Crispy Perfection: Our potato wedges, seasoned with a blend of Mediterranean herbs and spices, achieve the ideal balance of crispy exterior and tender interior with each bite.
- Flavor Explosion: From the aromatic oregano and rosemary to the zesty lemon zest, every element of these wedges is designed to tantalize your taste buds and transport you to the shores of Greece.
- Versatile Delight: Whether served as a side dish, appetizer, or party snack, these potato wedges are a versatile addition to any menu, adding a touch of Mediterranean flair to any occasion.
- Creamy Accompaniment: Paired with a tangy yogurt sauce infused with fresh dill, these potato wedges offer a cool and refreshing contrast that elevates the dish to new heights of culinary delight.
Ingredients:
- For the Potato Wedges:
- 2 lbs. baby red potatoes (907g)
- 1/3 cup olive oil (80ml)
- 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
- For the Yogurt Sauce:
- 1 cup plain Greek yogurt (240ml)
- 1 tablespoon fresh chopped dill
- 1 teaspoon lemon juice
- Salt and pepper to taste
Instructions:
- Preheat the oven to 450 degrees Fahrenheit (230 degrees Celsius) and line a baking sheet with parchment paper.
- Slice the baby red potatoes into wedges and place them in a large bowl.
- In a small bowl or measuring cup, combine olive oil, dried oregano, dried rosemary, garlic powder, paprika, salt, and pepper.
- Pour the seasoning mixture over the potato wedges and toss until evenly coated.
- Spread the seasoned wedges in a single layer on the prepared baking sheet.
- Bake for 15 minutes, then flip the wedges and bake for another 15 minutes.
- Increase the oven temperature to 500 degrees Fahrenheit (260 degrees Celsius) and bake for an additional 15 minutes, flipping the wedges halfway through, until desired crispiness is achieved.
- While the wedges are baking, prepare the yogurt sauce by combining Greek yogurt, fresh chopped dill, lemon juice, salt, and pepper in a bowl.
- Once the potato wedges are baked to perfection, remove them from the oven and gently toss with fresh chopped dill and lemon zest.
- Serve the warm potato wedges alongside the tangy yogurt sauce and enjoy a taste of the Mediterranean!
Notes:
- For a variation, try using different herbs such as thyme or basil in the seasoning mixture.
- Leftover yogurt sauce can be stored in an airtight container in the refrigerator for up to 3 days.
