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.