Name: Baked potato wedges with yogurt dip
Prep time: 10 min
Total time: 30 min
Yield: serves 4 people
Cuisine: Slovenian
Ingredients: 10 large young potatoes; 2 tbsp olive oil; 1/2 bunch fresh parsley; 120 g greek or plain yogurt (1/2 cup); 1/2 bunch fresh parsley; 1/2 tsp tabasco sauce; 1 garlic clove; 1 tsp olive oil

Baked potato wedges with yogurt dip

Dear potato lovers, this one is for you. Baked, crispy potato wedges with a wonderful, homemade yogurt, parsley, and garlic dip. Perfect midweek quick gluten-free lunch, dinner or side. Quick and Easy. These potatoes are so crispy and the yogurt dip makes the perfect crispy potato ever perfecter :) This wonderful dish is made in under 40 minutes from start to finish and it's not only perfect for an everyday side dish but for a delicious Thanksgiving side dish or Christmas side dish too. So even though it's a classic, easy dish it qualifies as something grand and celebratory too because of its deliciousness.

Ingredients

Potato wedges

10 large young potatoes

2 tbsp olive oil

1/2 bunch fresh parsley

Yogurt dip

120 g greek or plain yogurt (1/2 cup)

1/2 bunch fresh parsley

1/2 tsp tabasco sauce

1 garlic clove

1 tsp olive oil

Tools and equipment

large baking tray

parchment paper

kitchen knife

METHOD

Cut the potatoes

Preheat the oven to 230 °C / 450 °F. Cut the potatoes into wedges. If you are using young potatoes then there's no need of peeling the skin because it's nutritious and delicious, but if you are using old potatoes, then peel the skin before cutting the potatoes. Place the wedges onto a baking tray, lined with parchment paper. Drizzle with olive oil, stir to combine.
Bake the potato wedges

Bake the potato wedges for about 30 - 40 minutes (depends on the type of the potato) at 230 °C / 450 °F.
Make Yogurt dip and serve

In a small bowl stir to combine chopped parsley, Tabasco sauce, chopped garlic, salt, and olive oil. Serve the yogurt dip with baked potato wedge. Enjoy.