0 Ratings
- 4 Servings +
2 lb PEI white or russet potatoes, cut into 1/2 inch thick wedges
1.5 tbsp olive oil
2 tsp dried oregano
2 lemon, zested and juiced
1 cup full-fat Greek yogurt
0.5 cup mayo
1 medium avocado, pitted and peeled
2 garlic, clove, roughly chopped
1 cup parsley leaves, roughly chopped
1.5 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.
To request access to the CFI toolkit, please submit the form below:
Enter your code below to access the toolkit:
Request received! We will email you shortly with the link and password to access the CFI toolkit.
Incorrect code entered. Please try again.
Or login with email/password:
Forgot your password?
Or register with email/password:
I agree to the Terms
Lost your password? Please enter your email address. You will receive a link to create a new password.
Back to log-in