Ingredients
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds waxy potatoes (e.g., Yukon Gold)
- 2 tablespoons extra virgin olive oil
- Optional garnish: crumbled feta, finely chopped fresh parsley or dill
Directions
- Preheat oven to 425°F (220°C). In a small bowl, mix garlic, oregano, salt, and pepper.
- Slice potatoes into 8 wedges each. Toss with oil and seasoning in a bowl.
- Spread wedges on a baking sheet in a single layer. Roast for 25 minutes, flip, and roast for another 15–20 minutes.
- Serve with tzatziki sauce or alongside Greek chicken burgers.