Rosemary Potato wedges with Feta dip

Category

If you are anything like me and love all things potato you have to try this recipe right now!
The potatoes are so good…crispy with soft fluffy interior and have a tasty chill garlic kick. I can eat the lot in one sitting.
I used rosemary in this recipe but you can omit altogether or replace with thyme or oregano.

Yields4 Servings
Prep Time45 minsCook Time25 minsTotal Time1 hr 10 mins
 2 qts large baking potatoes
 Olive oil, garlic, salt, chilli flakes
 Rosemary
For the dip:
 1 block feta
 Olive oil
 4 tbsp Greek yoghurt
1

Slice the potatoes into wedges and drizzle oil

2

Add the salt, garlic, chilli flakes, rosemary

3

Mix and transfer to a baking tray

4

Bake at 180 for 15 mins, turn them over and bake for another 15mins or until crispy golden and cooked

5

Meanwhile blitz the dip ingredients until soft and fluffy, add more yoghurt if it still seems dry

Ingredients

 2 qts large baking potatoes
 Olive oil, garlic, salt, chilli flakes
 Rosemary
For the dip:
 1 block feta
 Olive oil
 4 tbsp Greek yoghurt

Directions

1

Slice the potatoes into wedges and drizzle oil

2

Add the salt, garlic, chilli flakes, rosemary

3

Mix and transfer to a baking tray

4

Bake at 180 for 15 mins, turn them over and bake for another 15mins or until crispy golden and cooked

5

Meanwhile blitz the dip ingredients until soft and fluffy, add more yoghurt if it still seems dry

Rosemary Potato wedges with Feta dip
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