Loaded Greek Crispy Baked Potato Wedge Platter with a Refreshing Tzatziki Sauce by Chef Gigi

These steaks fry potato wedges crisp up nicely in the oven and hold their shape when piled high with a fresh Greek-like salad and refreshing yogurt dressing! Perfect for spring and summer weather!

Cuisine: Greek American
Prep time: 30 minutes
Cook time: 60 minutes
Total time: 90 minutes

Ingredients
2 Roma tomatoes, diced large
1 English cucumber, diced large
1/4 cup kalamata olives, pitted
1/2 red onion, sliced thin
1/2 cup feta cheese, crumbled
1/4 cup parsley, chopped fine
2 tablespoons dill, chopped fine
2-3 tablespoons lemon juice
Salt and fresh ground pepper

For the dressing
1 cup greek yogurt
1/2 cup grated cucumber
2 garlic cloves, grated
1 tablespoon lemon juice
3 teaspoons dill, finely chopped
1 tablespoon olive oil
Salt

For the Fries
3-4 russet potatoes, unpeeled and cut into 1/2-inch wedges
3-4 tablespoons olive oil
Salt and fresh ground pepper
3 teaspoons za'atar seasoning
Salt and fresh ground pepper

Here's how to make it

Step 1 Preheat the oven to 400'F degrees.
Step 2 Make the dressing by combining the yogurt, cucumber, garlic, lemon, and dill in a mason jar. Season with salt and olive oil. Stir and chill until ready to serve.
Step 3 Slice potatoes into wedges and equal amounts onto two foil-lined baking sheets. Drizzle with olive oil and season with salt and pepper. Toss to coat. Spread potatoes across the baking sheets so there is plenty of room between each one. Bake for 40-50 minutes, turning halfway through until golden brown and crispy. When ready. Remove fries from the oven and season generously with zataar.
Step 4 While potatoes are in the oven, make the topping by combining the tomatoes, cucumber, olives, red onion, garlic, lemon, and herbs into a bowl, toss, and season with salt and pepper.
Step 5 Place fries on a serving platter. Season with salt and pepper, top with cucumber & tomato herb topping, add feta and drizzle with tzatziki. Add more zataar seasoning and serve immediately