Greek Fries and Yogurt Sauce

 Joseph and I hosted guests for a dinner party at our home recently and I made these Greek Potato Wedges as a side dish. They were wonderful and delicious. My children really enjoyed them because they take the French Fry to a whole new tastier level.

The Yogurt Dipping Sauce pairs really nicely with these fries. It reminds me of a Tzatziki sauce minus the cucumbers. 

Greek Potato Wedges

Ingredients

2 lbs. organic baby 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 black pepper

1/4 cup fresh chopped organic dill

Zest of 1 organic lemon

Instructions

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Slice potatoes into wedges and place in a large ziplock bag.

In a small bowl whisk together olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper. 

Pour seasoning over wedges and seal the ziplock bag. Shake the bag around until every wedge is coated. 

Place coated wedges on a baking sheet in a single layer. 

Bake for 15 minutes, then flip the fries and bake for another 15 minutes.

Then, turn the heat up to 500 degrees and bake for 10 minutes until crispy. 

Remove from the oven and sprinkle with lemon zest and dill.

Yogurt Dipping Sauce

Ingredients

1 cup plain organic Greek yogurt

1/2 cup loosely packed organic dill

Zest of 1 organic lemon

Juice of 1 organic lemon

Kosher salt and Pepper

Instructions

Mix all ingredients together until well combined. Store in the refrigerator until ready to serve with the Greek potato wedges.