HOMEMADE GREEK POTATO WEDGES WITH YOGURT SAUCE

Wedges these potatoes loaded with all of your favorite Mediterranean spices and served with cold, creamy yogurt dressing!

The secret to getting the mixture of perfect flavor is to bake the slices with dried herbs and vegetable oil then finish it with chopped fresh herbs and lemon peel .

HOMEMADE GREEK POTATO WEDGES WITH YOGURT SAUCE

In a small cup , combine vegetable oil with dried Rosemary and Oregano along side some herbs. Pour the mixture over slices of potatoes.

The secret to getting the foremost perfect crispy slice is to bake the potatoes in 450 then crank the warmth to 500 to end it. this may allow them to cook through initially then crisp.

Add yogurt, dill and lemon peel to alittle bowl. Add juice and an outsized pinch of salt and pepper.

INGREDIENTS:

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 full fat Greek yogurt (or sour cream)
• 1/2 cup loosely packed dill
• zest and juice of 1 lemon
• large pinch Kosher salt
• pinch fresh cracked pepper

INSTRUCTIONS:

1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
2. Slice potatoes into wedges and place them in a large bowl. Depending on the size of your baby reds, you’ll get about 4-6 wedges per potato. 
3. In a small bowl or measuring cup combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper.
4. Pour seasoning mixture over the wedges and combine until seasoning is well distributed and wedges are evenly coated.
5. Spread wedges in a single layer on the baking sheet.
6. Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
7. Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.
8. While the wedges are baking, combine yogurt sauce ingredients. 
9. Once the wedges baked, remove them from the oven and gently toss them with the fresh dill and lemon zest. Serve warm and enjoy dipped in yogurt sauce!

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