| Prep Time | 12 Minutes |
| Cook Time | 25 |
| Servings |
People
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Ingredients
- 2 each Russet Potato cut into wedges
- 1 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano
- .5 teaspoon Paprika
- .5 teaspoon Onion Powder
- 1 tsp Salt and Pepper
- .5 each Lemon Juice
- 2 tablespoons Olive Oil
Ingredients
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Instructions
- Soak the potato wedges in ice water for 30 minutes.
- Preheat oven to 425F. Move the rack to the middle position.
- Add the garlic powder, oregano, paprika, onion powder, salt & pepper, lemon juice, and olive oil to a small bowl.
- Dry the potato wedges off (I use paper towel) and add them to a large Ziploc. Pour the seasoning mixture over them then toss until they're evenly coated. Arrange them in an even layer on a baking sheet.
- Bake for 25-30 minutes, flipping halfway through. Meanwhile, prepare the tzatziki.
- Top them with the tzatziki (or put some in a container for dipping), feta, red onions, and parsley. Squeeze extra lemon on if desired.
Recipe Notes