Crispy Potato Wedges with Herbs

Thick potato wedges are tossed with oil, garlic, paprika, and dried herbs, then roasted until browned at the edges and tender inside. A quick yogurt dip with lemon and chives is served alongside for a cool, tangy contrast.

By Julienne

Cook time: 30 minutes

Servings: 4

Ingredients

• 900 g russet potatoes scrubbed and cut into 8 wedges each
• 20 ml olive oil divided
• 6 g fine salt divided
• 2 g black pepper ground
• 4 g garlic powder
• 3 g smoked paprika
• 2 g dried oregano
• 1 g dried rosemary lightly crushed
• 10 ml olive oil divided
• 120 g plain yogurt
• 10 ml lemon juice freshly squeezed
• 6 g fresh chives finely sliced
• 2 g fine salt divided

Instructions

1. Heat the oven to 220°C. Line a large rimmed baking sheet with parchment paper. Oven is fully preheated and the tray is lined.
2. In a large bowl, combine the potato wedges with 20 ml olive oil, 6 g salt, black pepper, garlic powder, smoked paprika, oregano, and rosemary. Toss until the wedges are evenly coated. Potatoes look evenly seasoned with no dry spots.
3. Spread the wedges cut-side down on the baking sheet in a single layer. Drizzle over the remaining 10 ml olive oil. Wedges are in one layer with space between them.
4. Bake for 15 minutes, then flip the wedges and continue baking for 12 to 15 minutes more until deeply browned at the edges and a fork slides through the thickest wedge without resistance. Edges are crisp and browned; centers are tender and fluffy.
5. While the potatoes bake, stir together the yogurt, lemon juice, chives, and remaining 2 g salt in a small bowl. If desired, thin with a small splash of water for dipping consistency. Dip is smooth and spoonable.
6. Serve the hot wedges immediately with the yogurt dip on the side. Wedges stay crisp at the edges and the dip is ready for serving.