Approved by the 
Jump to recipe
Yields:
6
Prep Time:
15 mins
Total Time:
55 mins
Like if potatoes had a toga party!
Advertisement - Continue Reading Below
Ingredients
- 3
large russet potatoes
- 1/4 cup
extra-virgin olive oil
- 2 tsp.
garlic powder
- 1 tsp.
dried oregano
kosher salt
Freshly ground black pepper
- 1/2 cup
Greek yogurt
Juice of 1/2 lemon
- 2 Tbsp.
chopped fresh parsley, divided
pinch of crushed red pepper flakes
- 1/2 cup
crumbled feta
- 1/4 cup
Chopped fresh dill
- 1/2 cup
Kalamata olives, coarsely chopped
- 1/2 cup
chopped cucumber
- 1/2 cup
halved cherry tomatoes
Directions
- Step 1Preheat oven to 375°. Cut potatoes into wedges and place on a baking sheet, then drizzle with olive oil and sprinkle with garlic powder and oregano. Season with salt and pepper and toss until fully coated. Arrange wedges in a single layer, skin side down, and bake until deeply golden and crispy, 38 to 40 minutes.
- Step 2Meanwhile, make dip: In a small bowl, combine Greek yogurt, lemon juice, 1 tablespoon parsley and red pepper flakes. Whisk to combine.
- Step 3Top baked potato wedges with feta, tomatoes, dill, remaining tablespoon parsley, olives, and cucumber.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below