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Prep Time: 10 mins | Cook Time: 50 mins | Total Time: 1 hr | Yield: 8 Servings

Take a break from the usual potato fries and try this amazing recipe! Have a wonderful day, friends. Enjoy!


Tater Wedges:

2 pounds baby red potatoes

⅓ c olive oil

1 tsp dried oregano

1 tsp dried rosemary

½ tsp garlic powder

½ tsp paprika

½ tsp Kosher salt

¼ tsp fresh cracked pepper

¼ c fresh chopped dill

zest of 1 lemon


Step 1: Prepare the oven and preheat to 230 degrees C or 450 degrees F.

Step 2: Line with parchment paper a baking sheet.

Step 3: In a large mixing bowl, add the potatoes sliced in wedges.

Step 4: In a separate small mixing bowl, add the oregano, olive oil, paprika, rosemary, salt, pepper, and garlic powder. Stir until well mixed.


Step 5: Spread the mixture on top of the potato wedges and toss until well coated.

Step 6: Arrange the seasoned wedges onto the prepared baking sheet.

Step 7: Place the baking sheet inside the preheated oven and bake for about 15 minutes.

Step 8: Turn the wedges over and bake the other side for 15 minutes more.

Step 9: Turn the heat up to 250 degrees C or 500 degrees F, then bake for another 15 minutes.

Step 10: Turn the potatoes and bake the other side for 5 minutes more or until crispy.

Step 11: Remove from the oven and add fresh dill and lemon zest. Toss until mixed, then allow them to cool at room temperature.

Step 12: In a medium mixing bowl, add all the ingredients for the yoghurt sauce. Stir until well mixed.

Step 13: Serve and enjoy!

Nutrition Facts:

Total Fat 13.8g 18% | Saturated Fat 3.9g | Trans Fat 0g | Cholesterol 10.1mg 3% | Sodium 195.6mg 9% | Total Carbohydrate 23.1g 8% | Dietary Fiber 2.8g 10% | Sugars 1.6g | Protein 5.1g 10% | Vitamin A 6% | Vitamin C 14% | Calcium 11% | Iron 18%


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