Loaded Vegetarian Oven Roasted Potato Wedges
Did you know that oven-roasted potato wedges are adelicious and satisfying vegetarian option? With just a few simple ingredientsand a little time in the oven, you can enjoy crispy, golden brown potato wedgesthat are perfect for snacking or as an easy side dish. Serve this easy recipefor Loaded Greek potato wedges with our scallion dipping sauce for a great sidedish or main meal.
Ingredients
- 2 lbs. russet potatoes scrubbed
- Olive Oil
- Salt and Pepper to taste
- 1 red bell pepper
- 1/4 red onion
- 1 small cucumber
- 2 cups Greek yogurt or coconut yogurt
- 2 tsp. minced garlic
- 8 scallions sliced
- 8 mint leaves finely chopped
- 1 emon juiced
- 1/4 cup almond milk or milk of choice
Instructions
- Preheat the oven to 400°F. Cut potatoes into wedges lengthwise and place on a baking tray. Toss with the olive oil and a pinch of salt and black pepper. Spread the seasoned wedges evenly over the pan and bake for 25-30 minutes or until cooked through and crispy. Broil for 2-3 minutes at the end for added crisp.
- Meanwhile, finely dice all of the vegetables. Set aside. Then, whisk all the ingredients from the dipping sauce in a bowl and set aside.
- Assemble the fries by pouring the chopped veggies over the fries evenly, followed by a generous sprinkle of feta cheese, kalamata olives, and chopped cilantro. Drizzle the scallion dipping sauce on top or serve on the side.