How long do these roasted potato wedges keep?

The wedges can be kept for up to 3 days in the fridge in an airtight container.

How to reheat the leftover roasted potato wedges?

Bake the leftovers in a preheated oven at 400°F (200°C) for 10-15 minutes, or until heated.

Mediterranean Roasted Potato Wedges

Name: Mediterranean Roasted Potato Wedges and Greek Yogurt Dip
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 35.2 ounces (1 kg) of potatoes; 3 tablespoons (45 ml) of extra-virgin olive oil; 2 teaspoons (4 g) of paprika powder; 2 teaspoons (4 g) of garlic powder; 1 tablespoon (3 g) of dried oregano; ½ teaspoon of green pepper; ½ teaspoon of sea salt; ½ cup (150 g) of Greek yogurt (either traditional sheep’s milk Greek yogurt or unsweetened plant-based Greek yogurt); ¼ of a medium shallot, thinly minced; 3 tablespoons (10 g) of flat leaves parsley, thinly chopped; the zest of one lemon; ¼ teaspoon of sea salt; ⅛ teaspoon of freshly cracked pepper

Mediterranean Roasted Potato Wedges and Greek Yogurt Dip

These crispy and flavorful potato wedges are super easy to make for a weeknight meal, as appetizers for a dinner party, or just as a savory snack. Inspired by the Mediterranean flavors of dried oregano, smoked paprika, and garlic, this recipe is always a crowd-pleaser. I love making a quick yogurt, shallot, parsley, and lemon dip. To pair with an off-dry Pinot Gris wine!

Total Time: 1 hour 5 minutes
Yield: 4 1x

Ingredients

Scale

For the wedges

35.2 ounces (1 kg) of potatoes

3 tablespoons (45 ml) of extra-virgin olive oil

2 teaspoons (4 g) of paprika powder

2 teaspoons (4 g) of garlic powder

1 tablespoon (3 g) of dried oregano

½ teaspoon of green pepper

½ teaspoon of sea salt

For the yogurt dip

½ cup (150 g) of Greek yogurt (either traditional sheep’s milk Greek yogurt or unsweetened plant-based Greek yogurt)

¼ of a medium shallot, thinly minced

3 tablespoons (10 g) of flat leaves parsley, thinly chopped

the zest of one lemon

¼ teaspoon of sea salt

⅛ teaspoon of freshly cracked pepper

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Instructions

Prepare the wedges:

Preheat the oven to 410°F (210°C).
Start by rinsing and cleaning the potatoes under cold water. Pat them dry with a kitchen cloth to remove the excess water.
Using a sharp knife, cut the potatoes in half, lengthwise. Then cut some wedges around ½ inch (1 cm) thick.
Transfer the wedges to a parchment-lined oven tray (or a sheet pan), on a single layer.
In a small bowl, mix together the paprika powder, garlic powder, dried oregano, freshly cracked pepper, and sea salt.
Drizzle 2 tablespoons of extra-virgin olive oil overtop of the wedges. Sprinkle the spice mix and toss well to coat every wedge.
Bake in the oven for 50 minutes, until crispy. Stir the wedges halfway through cooking.

Prepare the yogurt dip

In a bowl, mix together Greek yogurt, minced shallot, chopped parsley, lemon zest, sea salt, and pepper until well combined. Store in the fridge until the wedges are ready.
Enjoy with a glass of chilled Pinot Gris wine (from Alsace or Alto Adige if you can)!

Favorite Equipment

Sheet Pan

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Kitchen Knife

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Chopping Board

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Nim Keys

Lining the sheet pan with parchment paper prevents the wedges from sticking to the pan while baking.
Lining the wedges on a single layer on the oven tray (or sheet pan) allows them to cook evenly and become crispy and golden. Try not to overcrowd the tray or use two trays if needed.
For a crispier result, flip the wedges halfway through baking to ensure they are evenly crisp.

Author: Ninon
Prep Time: 15
Cook Time: 50
Category: Snack
Method: Oven Baked
Cuisine: Mediterranean
Diet: Vegan

Nutrition

Serving Size:
Calories: 310
Sugar: 4.6 g
Sodium: 492.1 mg
Fat: 12.8 g
Carbohydrates: 43.5 g
Protein: 8 g
Cholesterol: 4.6 mg

Keywords: oven potato wedges, Mediterranean seasoning

Find it online: https://nimpairings.com/mediterranean-roasted-potato-wedges-and-greek-yogurt-dip/