Roasted Potato Wedges with Dill Sauce Recipe
Felt like another potato recipe was due, so I created a new recipe for you guys. 
These potato wedges are a great side dish (or even just a snack to be honest) for the summer. The lemon zest and the dill sauce provide a light & fresh balance, and the feta cheese just adds some additional salty goodness.
Serves: 2 – 4 depending on how you serve it | Prep Time: 10 mins | Cook Time: 40 mins | Total: 50 mins
Cooking & Kitchen Supplies: grater | mixing bowl | parchment paper
Ingredients for the Roasted Potatoes
- 750g red baby potatoes
- 20g feta cheese
- 1 tbsp dried oregano
- 1 tbsp dried rosemary
- 2 tbsp olive oil
- 2 tbsp melted (salted) butter
- ground salt & pepper to taste
- lemon zest of 1/4 lemon
Ingredients for the Dill Sauce
- 125g sour cream
- 1 handful chopped fresh dill
- 1 tsp lemon juice
- lemon zest of 1/4 lemon
- ground black pepper to taste
How to Make Roasted Potato Wedges with Feta Cheese & Dill Sauce
- Preheat your oven to 430°F or 220°C.
- Wash your potatoes since we’ll be leaving the skin on.
- Cut the potatoes into wedges, and transfer them to a mixing bowl.
- Add the butter, olive oil, pepper, salt, oregano and rosemary to the potatoes in the bowl and mix until the potato wedges are all coated.
- Roast the potato wedges for about 30 – 45 minutes, flip them halfway through. Check in on them about 30 minutes in.
- In the meantime, mix the ingredients together to create the dill sauce. Combine the sour cream, chopped fresh dill, lemon juice and lemon zest in a bowl and mix. As a finishing touch, add some black pepper to taste.
- Once the potatoes are roasted and as crispy as you want them to be, take them out of the oven and grate some lemon zest over them.
- Transfer the potato wedges to a plate, and crumble the feta over the potatoes.
- Serve the potato wedges with the sauce on the side. Enjoy!
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