Name: Greek Potato Wedges with Yogurt Sauce Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Greek
Ingredients: 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; 1 cup plain Greek yogurt; 1 garlic clove, minced; 1 tablespoon fresh lemon juice; 1 tablespoon chopped fresh dill; Salt and pepper to taste

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If you adore Mediterranean flavors and crave a snack or side that combines crispy edges with zesty freshness, you are going to fall head over heels for this Greek Potato Wedges with Yogurt Sauce Recipe. These wedges are perfectly seasoned with fragrant herbs like oregano and rosemary, kissed by paprika and garlic, and finished with fresh dill and lemon zest for that iconic Greek flavor burst. Paired with a creamy, cooling yogurt sauce, this dish effortlessly balances bold spices with smooth tanginess, making it a truly irresistible treat that’s perfect for gatherings or a comforting dinner at home.

Ingredients You’ll Need

A white bowl filled with many quartered red potatoes showing red skin and pale yellow inside, with a stream of golden brown sauce being poured over the center of the potatoes. The bowl sits on a striped cloth on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, high-quality ingredients is key to bringing out the authentic Greek vibe in this recipe. Each component adds a layer of flavor, texture, or freshness, making every bite a delight to the senses.

2 lbs. baby red potatoes: Ideal for their tender insides and ability to crisp up beautifully on the outside when baked.
1/3 cup olive oil: Adds rich, fruity notes and helps those wedges roast to golden perfection.
1 teaspoon dried oregano: A classic herb that infuses the potatoes with unmistakable Mediterranean aroma.
1 teaspoon dried rosemary: Brings a woodsy, pine-like scent that complements the earthiness of the potatoes.
1/2 teaspoon garlic powder: Packs in subtle savory depth without overpowering the fresh herbs.
1/2 teaspoon paprika: Adds a gentle smoky warmth and gorgeous color to the dish.
1/2 teaspoon Kosher salt: Enhances all the flavors and helps crisp the wedges.
1/4 teaspoon fresh cracked pepper: Provides a mild kick and balances the seasoning.
1/4 cup fresh chopped dill: The fresh herb that lifts this dish with its bright, slightly tangy flavor.
Zest of 1 lemon: Adds a burst of citrus that enlivens the entire plate and pairs beautifully with the yogurt sauce.

How to Make Greek Potato Wedges with Yogurt Sauce Recipe

Step 1: Prep Your Oven and Potatoes

Start by preheating your oven to 450 degrees and lining a baking sheet with parchment paper to prevent sticking and help with an even bake. Next, slice those baby red potatoes into wedges—about 4 to 6 wedges per potato depending on size. This cut strikes the perfect balance between crispy edges and soft centers after roasting.

Step 2: Mix the Seasoning

In a small bowl or measuring cup, combine your olive oil with dried oregano, rosemary, garlic powder, paprika, Kosher salt, and freshly cracked pepper. This fantastic blend will coat the wedges with a robust and fragrant layer of flavor typical of Greek cuisine.

Step 3: Coat and Arrange the Wedges

Pour the seasoning mixture over the raw wedges in a large bowl and toss everything until each wedge is evenly coated. Spreading them out in a single layer on the prepared baking sheet ensures they crisp up without steaming.

Step 4: Bake to Crispy Perfection

Bake the wedges at 450 degrees for 15 minutes, then flip and bake for another 15 minutes. To get that irresistible crunch, crank the heat up to 500 degrees and bake for an additional 15 minutes, flip, and finish with 5 to 10 more minutes until they reach your preferred crispiness level.

Step 5: Prepare the Yogurt Sauce

While your wedges are baking, whisk together the ingredients for your cooling yogurt sauce. This creamy dip is crucial for balancing the spices with tangy and smooth notes that make every bite addictive.

Step 6: Finish and Serve

Once the wedges come out of the oven, gently toss them with fresh chopped dill and lemon zest. The fresh herbs and citrus zest deliver a final punch of brightness that brings the dish to life. Serve the wedges warm, alongside the refreshing yogurt sauce for dipping and enjoy the amazing flavor combination!

How to Serve Greek Potato Wedges with Yogurt Sauce Recipe

A round plate filled with many golden roasted potato wedges that have crispy, slightly browned edges with visible seasoning of green herbs and spices scattered on top. Inside the plate is a white bowl holding creamy white dip garnished with fresh green herbs and small bits of yellow lemon zest. The plate sits on a white marbled surface next to a gray and white striped cloth and a wedge of lemon is partly visible in the corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is where you can elevate this dish from great to unforgettable. Fresh dill and lemon zest add a vibrant touch, but you can also sprinkle some crumbled feta for a salty twist or garnish with a few thin slices of cucumber for extra freshness alongside the yogurt sauce.

Side Dishes

This recipe shines as a versatile dish alongside grilled meats, fresh Greek salad, or roasted vegetables. Because of the herbs and lemon, it complements seafood and chicken beautifully, making it a perfect all-around side for Mediterranean-inspired meals.

Creative Ways to Present

Want to impress friends or jazz up your meal? Serve the wedges stacked high in a rustic wooden bowl with small ramekins of yogurt sauce dotted with olive oil and paprika. For a fun twist, turn this into a loaded platter topped with olives, diced tomatoes, and a sprinkle of fresh parsley for a Mediterranean mezze board feel.

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftovers, these wedges store wonderfully in an airtight container in the refrigerator for up to 3 days. Make sure they are completely cooled before sealing so they maintain their texture better.

Freezing

While best enjoyed fresh, you can freeze the cooked wedges in a single layer on a baking sheet first, then transfer to a freezer bag for up to 2 months. The yogurt sauce is best made fresh, as freezing can alter its texture.

Reheating

Reheat leftover wedges in a hot oven or air fryer to bring back some of their crispness. Avoid microwaving as it tends to make them soggy. Serve with freshly made yogurt sauce to keep the creamy contrast alive.

FAQs

Can I use regular potatoes instead of baby red potatoes?

Absolutely! You can use any potatoes you prefer, but baby red potatoes are ideal because their waxy texture holds up nicely to roasting and slicing into wedges.

Is there a substitute for the yogurt sauce?

If you’re not a fan of yogurt, try a tzatziki dip or a simple lemon-garlic aioli. Both complement the herbs and spices beautifully while providing that creamy element.

Can I make these wedges spicy?

Definitely! Add a pinch of cayenne pepper or chili flakes to the seasoning mix to give your wedges a spicy kick without overpowering the Greek-inspired flavors.

Do I need to peel the potatoes?

No need to peel! Leaving the skins on adds extra texture, nutrients, and that lovely rustic look. Just be sure to scrub them well before slicing into wedges.

How thick should I cut the wedges?

Cutting your potatoes into about 1/2 to 3/4 inch wedges strikes the perfect balance between getting crispy edges and a soft, fluffy center after baking.

Final Thoughts

This Greek Potato Wedges with Yogurt Sauce Recipe is a true celebration of Mediterranean simplicity and bold flavors. Whether you’re serving it for a casual family dinner or impressing guests at your next party, it brings warmth, freshness, and a whole lot of deliciousness to the table. I encourage you to give this recipe a try soon—your taste buds will thank you, and you might just find your new favorite way to enjoy potato wedges!