Greek Potato Wedges with Feta
Crispy on the outside, fluffy on the inside—these Greek Roasted Potato Wedges are tossed in seasoned salt, topped with feta and herbs, and served with a tangy yogurt sauce. A perfect side for brunch, dinner, or your next cookout.
Ingredients
- 3/4 teaspoon sea salt
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1/2 cup yogurt sauce
- 1/4 cup feta crumbled
- 3 medium sized potatoes
- 1 tablespoon avocado oil
- 1 teaspoon chopped dill
- 1 teaspoon chopped parsley
- 1 lemon wedged
Instructions
- Preheat the oven to 425˚.
- Make the Seasoning Salt: Mix 1 teaspoon sea salt, 1 teaspoon onion powder, ¼ teaspoon garlic powder and ¼ teaspoon dried oregano together in a small bowl.
- Make the Feta Sauce: Combine 1 cup of yogurt sauce and a 1/2 cup of crumbled feta. Mix well and refrigerate until needed.
- Slice the potatoes in half lengthwise, this will result in two long, “boat-shaped” pieces. Now cut each half into four lengthwise quarters. Repeat with all the potatoes. You should have 24 wedges.
- Place the wedges on a baking sheet, toss with 1 tablespoon of avocado oil and your seasoned salt mix. Combine well.
- Lay the wedges out in two single file rows, not touching. Place the baking sheet in the oven and bake for 15 minutes. Flip the wedges over and continue baking for 15 more minutes, until both sides are golden brown and crispy.
- Remove from the oven, place on a serving platter and sprinkle with one teaspoon each freshly chopped dill and parsley. Squeeze a lemon wedge on top and serve with the feta sauce for dipping.