Greek Crispy Lemon-Herb Potato Wedges with Avocado Dip

Vegan

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

Ingredients

• 400g (about 2 medium) potatoes, cut into wedges
• 1 tbsp olive oil
• 1 tsp dried oregano
• 0.5 tsp dried thyme
• 0.25 tsp garlic powder
• Salt and black pepper to taste
• 1 lemon (half for wedges, half for dip)
• 1 ripe avocado
• 1/4 cup dairy-free plain yogurt (unsweetened)
• 2 tbsp fresh dill, chopped
• 1/4 cup finely diced cucumber

Instructions

1. Prep: Preheat your oven to 200°C (400°F). In a large bowl, toss the potato wedges with olive oil, oregano, thyme, garlic powder, salt, pepper, and the juice of half a lemon until evenly coated.
2. Spread the seasoned potato wedges in a single layer on a baking sheet. Bake for 20-25 minutes, flipping halfway through, until golden brown and crispy.
3. While potatoes bake, prepare the avocado dip: Halve, pit, and scoop the flesh of the avocado into a small bowl. Mash well with a fork.
4. Stir in the dairy-free plain yogurt, chopped fresh dill, finely diced cucumber, and the juice of the remaining half lemon. Season with salt and pepper to taste.
5. Once the potato wedges are crispy, remove them from the oven.
6. Serve the hot, crispy lemon-herb potato wedges immediately with a generous dollop of the creamy avocado dip on the side for dipping.