Ingredients
3 large russet potatoes
1/4 c. extra-virgin olive oil
2 tsp. garlic powder
1 tsp. dried oregano
kosher salt
Freshly ground black pepper
1/2 c. Greek yogurt
Juice of 1/2 lemon
2 tbsp. chopped fresh parsley, divided
pinch of crushed red pepper flakes
1/2 c. crumbled feta
1/4 c. Chopped fresh dill
1/2 c. Kalamata olives, coarsely chopped
1/2 c. chopped cucumber
1/2 c. halved cherry tomatoes
Preparation
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.
