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!
Ingredients:
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
Directions:
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%
Ingredients
- 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
Instructions
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!
Notes
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%
