Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires
⅓ cup extra virgin olive oil
1 tsp dried oregano
1 sprig of rosemary (or 1 tsp dried)
1 tsp garlic powder
½ tsp paprika
½ tsp salt
freshly cracked pepper, to taste
1 kg potatoes (I like using Red Rascals)
zest of 1 lemon
¼ cup fresh dill, chopped
Combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper in a large bowl.
Slice potatoes into wedges and toss them in the bowl with the olive oil and seasoning.
Spread wedges in a single layer on a baking tray and pace in a 200°C oven.
Bake for 20 minutes, then flip the wedges and bake for another 20 minutes until they are golden and crispy. Remove them from the oven and
gently toss them with the fresh dill and lemon zest. Serve warm with the yoghurt sauce.
1 cup full fat Greek yoghurt (or sour cream)
½ cup loosely packed dill
zest and juice of 1 lemon
large pinch salt
pinch freshly cracked pepper
Mix all the ingredients together in a small bowl.