Ingredients
- 1 kg large potatoes peeled, cut in half lengthwise and then cut into wedges (depending on size, 6-8 wedges per potato)
- 3 tablespoons extra-virgin olive oil
- few sprigs of thyme, leaves removed
- 1 teaspoon coarse sea salt, plus more for seasoning
- freshly ground pepper, to taste
- 4 large cloves garlic, sliced thinly
For the Yogurt Feta sauce:
- 170 g container Greek yogurt
- generous handful flat leaf parsley, chopped (3-4 tablespoons)
- 1 Tbs chopped dill
- 1 Tbs chopped mint
- Juice and zest from ½ an organic lemon
- 1 clove garlic, minced
- coarse sea salt and freshly ground pepper, to taste
- 1 tsp capers (in brine), chopped (optional)
- 75 g Greek feta, crumbled
Instructions
- Preheat oven to 375°F / 190°C and line a baking sheet with parchment paper.
- Toss the potato wedges with 3 tablespoons olive oil so they are coated in the oil, add the thyme leaves, toss again and season with salt and pepper. Spread the potatoes in a single layer on the baking sheet and roast in the oven for 30 minutes, flip over the wedges, add the garlic and continue roasting until golden, about another 30 minutes. Finally, increase the temperature to 400°F / 200°C and cook until crisp, about 10-15 more minutes. Remove from the oven and season with a little more salt.
- While potatoes are baking, prepare the yoghurt feta sauce. In a small bowl, mix together all the sauce ingredients except the feta until well combined. Season with salt and pepper, to taste and then stir in feta. Set aside.
- Remove the potatoes from the oven and either serve the sauce on the side for dipping or drizzle it on top of the potatoes while they are warm.
- Garnish with a little extra parsley and enjoy!
Nutrition
Notes
For this recipe I use my favorite standby olive oil (Farchioni) which performs especially well and high heat. And it tastes fantastic. You can find it at some specialty store or at the Isemarkt (also an organic version) but since I since we go through so much of it I order a few bottles at a time online.