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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
IngredientsDirections

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