Loaded Greek Potato Fries

For Potatoes:                                                         For Garlic-Scallion Dipping Sauce:

3 lbs Yukon gold potatoes (cut into wedges)     ¾ c plain Greek yogurt

¼ c The Tasteful Olive’s Dill EVOO                     2 scallions chopped

8 garlic cloves (minced)                                         1 t The Tasteful Olive’s EVOO

2 T The Tasteful Olive’s Greek seasoning         1 garlic clove minced

1 ½ c cherry tomatoes (halved)                           ¼ t dried dill

½ large cucumber (peeled and cubed)

¾ c feta (crumbled)

1/3 c chopped Kalamata olives

¼ c chopped parsley

Directions:

Preheat oven to 425^o F. 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 mins and flip 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!