Mediterranean Roasted Potato Wedges and Greek Yogurt Dip

roasted Mediterranean potato wedges on a tray topped with parsley with a yogurt dip on the side.

5 from 2 votes

Mediterranean Roasted Potato Wedges and Greek Yogurt Dip

Golden and crisp, with just the right hit of spice, these oven-baked Mediterranean Potato Wedges are as easy as they are irresistible. Bake up a batch for a simple weeknight side or a snack you’ll keep reaching for. And that cool, creamy yogurt-shallot dip? You’ll want to slather it on everything.

Prep Time10

Cook Time45

Total Time55

Course: Side Dish, Snack

Cuisine: Mediterranean

Diet: Vegan, Vegetarian

Servings:

Calories: 315kcal

Author: Ninon Michels

Ingredients

For the wedges

2.2 pounds potatoes
3 tablespoons extra-virgin olive oil
3 teaspoons regular paprika powder (also sometimes called sweet paprika)
2 teaspoons garlic powder
1 tablespoon dried oregano
½ teaspoon ground pepper
½ teaspoon kosher salt

For the yogurt dip

¾ cup full-fat Greek yogurt (or sheep's milk yogurt or unsweetened plant-based Greek yogurt)
2 tablespoons shallot (thinly minced)
3 tablespoons flat leaves parsley (thinly chopped)
the zest of one lemon
¼ teaspoon kosher salt
⅛ teaspoon ground pepper

US Customary - Metric

Instructions

Preheat the oven to 410°F (210°C).
Cut the potatoes – Wash the potatoes thoroughly under cold running water, then dry them with a clean kitchen towel. Cut them into evenly sized wedges, about 1 inch (2.5 cm) thick (refer to the step-by-step photos above if needed).
Remove moisture – Pat the wedges dry with the kitchen towel or paper towels to remove excess moisture and starch for crispiness. Transfer them to a large mixing bowl.
Season the wedges – Sprinkle with garlic powder, paprika, dried oregano, salt, pepper, and olive oil. Toss with your hands to evenly coat the wedges.
Bake until golden – Arrange the wedges on a parchment-lined half-sheet pan. Bake for 25 minutes, then, flip with a spatula, and bake for another 20 minutes, or until golden and crisp.
Make the dip – While the wedges bake, mix Greek yogurt, minced shallot, lemon zest, parsley, salt, and pepper in a small bowl. Adjust seasoning as needed. Set aside.
Garnish and serve – Remove the wedges from the oven and sprinkle with optional paprika. Serve immediately with the creamy yogurt dip and enjoy!

Notes

Choose the right potatoes – Starchy varieties like Yukon Gold, Russet, or Idaho crisp up beautifully in the oven while staying fluffy inside.
Pick similar-sized potatoes – Consistent size means even cooking—no more worrying about some wedges being undercooked while others turn too crispy.
Line the pan with parchment – This simple step helps achieve that crave-worthy, crispy “fried” texture—without the fryer. Plus, it makes cleanup a breeze!
Don’t overcrowd the pan – Arrange the wedges in a single layer with space between them. Overcrowding traps moisture and keeps them from reaching golden, crispy perfection.

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