Name: Greek Potato Wedges
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: 3 large russet potatoes -; 1/4 c. extra-virgin olive oil -; 2 tsp. garlic powder -; 1 tsp. dried oregano -; Kosher salt -; Freshly ground black pepper -; 1/2 c. Greek yogurt -; Juice of 1/2 lemon -; 2 tbsp. chopped fresh parsley, divided -; Pinch of crushed red pepper flakes -; 1/2 c. crumbled feta -; 1/4 c. Chopped fresh dill -; 1/2 c. Kalamata olives, coarsely chopped -; 1/2 c. chopped cucumber -; 1/2 c. halved cherry tomatoes -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Greek Potato Wedges

1. 3 large russet potatoes -

2. 1/4 c. extra-virgin olive oil -

3. 2 tsp. garlic powder -

4. 1 tsp. dried oregano -

5. Kosher salt -

6. Freshly ground black pepper -

7. 1/2 c. Greek yogurt -

8. Juice of 1/2 lemon -

9. 2 tbsp. chopped fresh parsley, divided -

10. Pinch of crushed red pepper flakes -

11. 1/2 c. crumbled feta -

12. 1/4 c. Chopped fresh dill -

13. 1/2 c. Kalamata olives, coarsely chopped -

14. 1/2 c. chopped cucumber -

15. 1/2 c. halved cherry tomatoes -

How to cook deliciously - Greek Potato Wedges

1. Stage

Preheat oven to 375°. Cut potatoes into wedges and place on a baking sheet, then drizzle with olive oil and sprinkle with garlic powder and oregano. Season with salt and pepper and toss until fully coated. Arrange wedges in a single layer, skin side down, and bake until deeply golden and crispy, 38 to 40 minutes.

2. Stage

Meanwhile, make dip: In a small bowl, combine Greek yogurt, lemon juice, 1 tablespoon parsley and red pepper flakes. Whisk to combine.

3. Stage

Top baked potato wedges with feta, tomatoes, dill, remaining tablespoon parsley, olives, and cucumber.