Greek Potato Wedges

Servings: 4-6
Prep Time: 30 minutes
Cook Time: 90 minutes


  • 4 medium russet potatoes
  • 1/2 cup Greek vinaigrette dressing
  • ½ tsp each: oregano, onion powder, garlic powder, salt and pepper
  • Lemon, sliced
  • 8 oz package Good Foods Feta Cucumber Dip
  • Garnishes: lemon zest and fresh dill


  1. Preheat oven to 425°. Line a baking sheet with parchment paper.
  2. Cut unpeeled potatoes into wedges.
  3. Heat pan of water until boiling. Place potatoes in pot over high heat for 6 minutes.
  4. Gently drain in a colander and let cool for 5 minutes.
  5. Meanwhile, add Greek vinaigrette, oregano, onion powder, garlic powder, salt and pepper to a bowl; stirring to combine. Add cooled potatoes and gently coat with dressing mix.
  6. Transfer potatoes to prepared baking sheet, drizzle with leftover dressing mix. Add lemon slices
  7. Bake for 25 minutes, then flip and bake for 15 more minutes.
  8. Garnish with lemon zest and dill. Serve warm with Feta Cucumber Dip.

Post a Comment