Loaded Greek Fries
For the potatoes:
3 lb. yukon gold potatoes, cut into wedges
¼ c. The Tasteful Olive Dill infused extra virgin olive oil
8 garlic cloves, minced
2 T. Greek seasoning
Salt and pepper, to taste
1 ½ c. cherry tomatoes, halved
½ large cucumber, peeled and cubed
¾ c feta, crumbled
1/3 c. chopped kalamata olives
¼ c. chopped parsley
For Garlic-Scallion Dipping Sauce:
¾ c. plain greek yogurt
2 green onions, finely chopped
1 t. The Tasteful Olive mild extra virgin olive oil
1 garlic clove, minced
¼ t. dried dill
Preheat oven to 425. Toss potato wedges with dill olive oil, garlic, and greek seasoning in a large bowl. Season with salt and black pepper. Spread potatoes evenly on 2 large baking sheets and roast for 35 minuntes, flipping halfway.
While potatoes are baking, mix all garlic-scallion dipping sauce ingredients together. Season with salt to taste, and set aside until later use.
When potatoes are cooked, transfer to a serving dish. Top with tomatoes, cucumbers, feta, olives and parsley. Serve with garlic-scallion sauce. Enjoy!
