It was love at first bite.  The first time I made these,  I had my kids, my niece and my cousin’s kids all over for the weekend.  They couldn’t keep their hands off of them!


3 ½ – 4 lbs. Organic Russett Potatoes, cleaned and dried

4 tbsp Extra Virgin Olive Oil

2 tbsp Dried Dill

2 tsp Onion Powder

1 tsp Garlic Powder

1 tsp Sea Salt, or to taste

Fresh Cracked Pepper, to taste

 Plain Vegan/Greek Yogurt + Chives for dipping (optional)


Preheat oven to 425°F.

Slice Potatoes into wedges and place in a large mixing bowl.  For smaller potatoes, divide in half and slice halves into thirds lengthwise.  For larger potatoes, slice the potato in half then slice each half into quarters lengthwise.

 In a small bowl on the side, mix dill, onion, garlic, salt and pepper.

Pour olive oil and herb blend over potatoes and toss to evenly coat.

Spread across a large lined sheet pan.  For best results, try to make sure potatoes are not overlapping.  Where possible, I like to make sure the wedges are resting skin-side down.

Roast 30-40 minutes or until potatoes begin to brown and tenderize.  You should be able to easily slice through the wedges with a blunted edge, such as that of a spatula or the back of a butter-knife.

When fully cooked, remove from the oven and allow to cool approximately 5 minutes before serving.

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