Description
Oven-roasted golden potato wedges served with a refreshing cucumber salad in a tangy Greek yogurt dill dressing—perfectly balancing warm and cool, crisp and creamy.
Ingredients
Units
Scale
- 4 large potatoes, cut into wedges
- 2 tablespoons olive oil
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh dill for garnish
- 1 large cucumber, thinly sliced
- 1 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 tablespoon fresh dill, chopped
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, paprika, garlic powder, salt, and pepper.
- Spread the wedges out on the baking sheet in a single layer and bake for 30–35 minutes, flipping halfway, until golden and crispy.
- While the potatoes are baking, mix the cucumber slices with yogurt, lemon juice, garlic, dill, salt, and pepper in a bowl.
- Chill the cucumber salad in the fridge until serving.
- Plate the crispy wedges alongside a generous serving of the creamy cucumber salad.
- Garnish with fresh dill and serve immediately.
Notes
- Soak potato wedges in cold water for 30 minutes before baking for extra crispiness.
- Use full-fat Greek yogurt for a richer salad texture.
- Add a pinch of sugar to the cucumber salad for subtle sweetness if desired.
Nutrition
- Serving Size: 1 portion
- Calories: 280
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 5mg
