This post may contain affiliate links. Please read my disclosure policy.
These potatoes wedges are loaded with all your favorite Mediterranean spices and served with a cool, creamy yogurt sauce! The secret to getting the perfect flavor combination is to roast the wedges with dried herbs and olive oil and then finish them with chopped fresh herbs and lemon zest.
You’ll Love These
- They’re way more fun than traditional fries. Wedges are < than fries and they always will be! There is a place and time for fries, but wedges are always a welcomed surprise.
- The flavors are SO delish. The combination of dried oregano and rosemary combined with fresh dill and lemon zest is out of this world. The layers of flavor are truly a delight for your taste buds!
- They are the perfect vehicle for that cool, creamy yogurt sauce. I’m all about the sauce. And this yogurt sauce is no exception. It’s got similar flavors of the dill and fresh lemon but that cool, creamy yogurt (or vegan yogurt or sour cream) takes it to another level!
Instructions
Grab some baby reds and slice them into wedges!
In a small measuring cup, combine olive oil with dried rosemary and oregano along with a few spices. Pour mixture over the potatoes wedges.
Gently toss to coat wedges in the seasoning mixture.
Spread them in a single layer on a parchment lined baking sheet.
The secret to getting the most perfect crispy wedge is to roast the potatoes at 450 and then crank the heat to 500 to finish them. This will allow them to cook through initially and then crisp up.
When the wedges are done, toss them in fresh dill and lemon zest and serve with yogurt sauce.
Different Potatoes
You can use other potatoes in place of the baby reds. Here’s some tips:
- Russet potatoes – make sure you cut them into small, uniform wedges
- Yukon gold potatoes – they’ll give you a creamier, more tender inside but it will be a bit harder to get the outside as crisp as a baby red or a russet
- Sweet potatoes – their sweetness plays well with the savory seasonings used in this dish!
Make it a Meal
Reheat Leftovers
I mean I don’t think you’ll have any leftovers, but if you do…
- You can preheat your oven to 400 degrees, spread the wedges in a single layer on a parchment lined baking sheet and bake them for about 5 minutes or until they are heated through.
- Sprinkle them with a bit of additional salt after reheating just to make the flavors pop too!
Are these vegan?
- Yes! The wedges are made with no animal products which makes them a great option for vegans. But really they’re a great option for vegetarians and meat eaters alike!
- The yogurt sauce is not vegan. However, you could make it vegan by using a vegan sour cream!
Tips
- Slice the potatoes as uniformly as possible. This will ensure that they all bake evenly. A nice sharp knife will make slicing much easier.
- When picking your potatoes, try to choose taters that are the same size. This will make it easier to cut the same size wedges.
- Don’t skip the fresh dill and lemon zest at the end. The flavors of the fresh herbs and citrus are what make the dish taste so amazing!
Other Appetizers
- Easy Baked Jalapeno Poppers
- Baked Korean Beef Meatballs
- Curry Pork Meatballs
- Caramelized Onion Puff Pastry Tarts
- Easy Spinach & Artichoke Dip
Greek Potato Wedges with Yogurt Sauce
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
Description
These potatoes wedges are loaded with all your favorite Mediterranean spices and served with a cool, creamy yogurt sauce!
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
Instructions
- Preheat oven to 450 degrees and line a baking sheet with parchment paper.
- 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.
- In a small bowl or measuring cup combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper.
- Pour seasoning mixture over the wedges and combine until seasoning is well distributed and wedges are evenly coated.
- Spread wedges in a single layer on the baking sheet.
- Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
- 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.
- While the wedges are baking, combine yogurt sauce ingredients.
- 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!
Notes
Slice the potatoes as uniformly as possible. This will ensure that they all bake evenly.
When picking your potatoes, try to choose taters that are the same size. This will make it easier to cut the same size wedges.
Don’t skip the fresh dill and lemon zest at the end. The flavors of the fresh herbs and citrus are what make the dish taste so amazing!
- Category: Side Dish
- Method: Oven
- Cuisine: Mediterranean/Greek
Keywords: potato wedges, baked fries, Mediterranean potatoes, crispy baked fries
Midwest Foodie
January 28, 2019 at 11:32 amThese Greek Potato Wedges are always a huge hit when we have friends over!
★★★★★
Anne Lawton
June 28, 2019 at 11:54 ammy mouth is watering looking at these beautiful oven fries. I love all of the herbs on them. I will be making these real soon!
★★★★★
lauren
June 29, 2019 at 9:47 pmOh wow. I absolutely NEED this in my life. I have been smothering any food I can find in tzatziki sauce lately and these potato wedges sound AH-MAY-ZING. The herbs and spices are so on point!
★★★★★
Jordan
June 30, 2019 at 8:34 amThose look SO crispy! I could make an entire meal out of these. The seasoning blend sounds perfect for pairing with tzatziki. I’ll be making these as soon as I get some potatoes!
★★★★★
Amy
June 30, 2019 at 12:26 pmThese are so crispy! I love the meditation vibes you incorporated into this recipe. Thank you!
kylee
June 30, 2019 at 3:03 pmThe flavors on this were incredible! I love greek flavors, and the tzatziki was such a perfect accompaniment. Thanks!
★★★★★
Sara
June 30, 2019 at 4:17 pmThese wedges look so good! I love having potato side dishes, and I also love tzatziki sauce. I really never considered combining the two, and I’m SO glad I ran across your recipe! I can’t wait to make these for myself!
★★★★★
Amanda
June 30, 2019 at 8:00 pmThis is my new favorite side dish! The seasoning on these potatoes is perfect and so flavorful, and I just love the combo with the tzatziki sauce. Thanks for sharing!
★★★★★
Lorie
June 30, 2019 at 8:19 pmMy kind of summer side! We are grilling up steak skewers this week and these potatoes will be making an appearance.
★★★★★
Karyl Henry
June 30, 2019 at 9:16 pmI love ALL THINGS potatoes! These look so good, especially with all of the fresh herbs. I also like that you use red potatoes. I feel like I don’t use them nearly enough. Very nice recipe
★★★★★
Julie
June 30, 2019 at 10:11 pmI can’t get over how crispy these look! I’ve never tried ending on higher heat – this must be the key I’m missing. Will definitely try this method the next time I roast potato wedges!
Daniela
July 1, 2019 at 12:09 amWhoa these are some real good looking potatoes!!! And I’m loving the potatoes-tzatziki combo! Your pics are absolutely stunning :).
Natalie
July 1, 2019 at 6:04 amThese potatoes look absolutely delicious. I love all the spices and herbs you used here. Such a flavor bomb. I must make this for my family. They will love this I’m sure.
★★★★★
Laura
July 30, 2019 at 4:28 pmAmazing, my in-laws loved these!
★★★★★
Kylie Lato
July 30, 2019 at 9:02 pmSO glad to hear that Laura!! 🙂 Thanks for leaving a review!
Julia
March 30, 2020 at 6:39 pmThese actually came out crispy! I will be making these again.
★★★★★
Kylie Lato
March 31, 2020 at 10:23 amYayyyyy! Nothing better than a crispy potato wedge! So glad you enjoyed this recipe, Julia. Thanks for leaving a review!! 🙂
Stacy Roberts
April 19, 2020 at 9:27 pmThe seasoning combination and simple yogurt sauce are perfect and delicious together. I cut russet potatoes thin so I only needed 30min at 450F. Will definitely make over and over again!
★★★★★
Kylie Lato
April 20, 2020 at 7:56 amYum! I’m glad the substitution worked well – russet potatoes sound great! I’m so glad you enjoyed this recipe, Stacy. Thanks for leaving a review! 🙂
Lindsey
May 8, 2020 at 12:52 pmThese worked out beautifully. I used russets because that’s all I had. They didn’t need quite as much time in the oven as the recipe started. Will definitely make these again.
★★★★★
Kylie Lato
May 8, 2020 at 3:38 pmI’m glad you were able to adjust the cooking time based on your oven – I think mine might run a little cooler than it says because it’s old 🙂 Glad this recipe worked with Russets too! Thanks so much for leaving a review, Lindsey. I really appreciate it 🙂
Faith
May 27, 2020 at 8:54 amThese were so flavorful and delicious and easy to make. I did mine in the air fryer to speed them up!
★★★★★
Kylie Lato
May 27, 2020 at 9:26 amI am so glad that you enjoyed this recipe, Faith! I bet the air fryer made them super crispy – what a great idea! Thanks for leaving a review 🙂