Greek Potato Wedges with Yogurt Sauce
If you’re in search of a delicious and satisfying side dish, Greek Potato Wedges with Yogurt Sauce are the perfect choice. These crispy, oven-baked potato wedges are seasoned with aromatic herbs and spices, bringing a burst of Mediterranean flavor to your table. Paired with a creamy yogurt dip, they are both refreshing and indulgent. Ideal for weeknight dinners, family gatherings, or meal prep, these wedges are sure to please everyone from kids to adults. Easy to make and packed with flavor, this recipe will quickly become a staple in your kitchen.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: Serves approximately 4
- Category: Side Dish
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
- 2 lbs baby red potatoes
- 1/3 cup olive oil
- 1 tsp dried oregano
- 1 tsp dried rosemary
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked pepper
- For the yogurt sauce: plain yogurt, lemon juice, and fresh herbs like dill
Instructions
- Preheat your oven to 450°F and line a baking sheet with parchment paper.
- Slice the baby red potatoes into wedges (4-6 per potato) for even baking.
- In a bowl, mix olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper.
- Toss the potato wedges in the seasoning mixture until evenly coated.
- Spread the wedges on the baking sheet in a single layer and bake for 15 minutes.
- Flip the wedges and bake for an additional 15 minutes before increasing the oven temperature to 500°F.
- Bake until golden brown and crispy (about another 5-10 minutes).
- Toss with fresh dill and lemon zest once out of the oven and serve with yogurt sauce.
Nutrition
- Serving Size: Approximately 6 wedges (151g)
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg