Crispy Lemon-Herb Potato Wedges with Creamy Garlic-Dill Dip

Vegan

A 560-calorie Lunch recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 400g (2 medium) russet potatoes
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/4 tsp garlic powder
• Salt and black pepper to taste
• 1 lemon (half for juice, half for wedges)
• 150g vegan Greek-style yogurt (unsweetened)
• 1 small clove garlic, minced
• 1 tbsp fresh dill, chopped
• 1/2 tbsp fresh parsley, chopped
• 1 tsp apple cider vinegar

Instructions

1. Prep: Preheat oven to 200°C (400°F). Wash and scrub potatoes thoroughly. Cut each potato lengthwise into 6-8 wedges. In a large bowl, toss potato wedges with 1 tbsp olive oil, oregano, thyme, garlic powder, salt, and pepper until evenly coated. Arrange in a single layer on a baking sheet.
2. Bake: Roast in the preheated oven for 20-25 minutes, flipping halfway, until golden brown and crispy. Add lemon wedges to the tray during the last 10 minutes of baking.
3. Prepare the Dip: While potatoes bake, combine vegan Greek-style yogurt, minced garlic, fresh dill, fresh parsley, remaining 1 tbsp olive oil, apple cider vinegar, a squeeze of lemon juice, and a pinch of salt and pepper in a small bowl. Stir well to combine.
4. Serve: Remove potatoes from the oven. Squeeze a little fresh lemon juice over the hot wedges.
5. Plate the crispy lemon-herb potato wedges alongside the creamy garlic-dill dip and a fresh lemon wedge for garnish.