lb PEI white or russet potatoes, cut into 1/2 inch thick wedges
tbsp olive oil
tsp dried oregano
lemon, zested and juiced
cup full-fat Greek yogurt
medium avocado, pitted and peeled
garlic, clove, roughly chopped
cup parsley leaves, roughly chopped
tbsp chives, chopped
salt, to taste
Preheat oven to 425°F.
In a large bowl toss together potatoes, olive oil, oregano, season with salt and pepper. Transfer to a baking sheet, bake for 22 – 25 minutes, until tender and golden brown, flipping potatoes halfway through. Remove from oven and toss potatoes in a large bowl with lemon zest and half the juice of a lemon.
While potatoes are roasting, make green goddess dip. Add yogurt, mayo, avocado, garlic, parsley, and chives to a small bowl, blend with an immersion blender until smooth or in a food processor. Season with salt and the remaining half of lemon juice to taste.
Serve wedges with green goddess dip on the side.
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