Step 1

Preheat oven to 450 degrees and line a baking sheet with parchment paper.

Step 2

Slice potatoes into wedges and place them in a large bowl. Depending on the size of your baby reds, you’ll get about 4-6 wedges per potato.

Step 3

In a small bowl or measuring cup combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper.

Step 4

Pour seasoning mixture over the wedges and combine until seasoning is well distributed and wedges are evenly coated.

Step 5

Spread wedges in a single layer on the baking sheet.

Step 6

Bake for 15 minutes, then flip the fries and bake for another 15 minutes.

Step 7

Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.

Step 8

While the wedges are baking, combine yogurt sauce ingredients.

Step 9

Once the wedges baked, remove them from the oven and gently toss them with the fresh dill and lemon zest. Serve warm and enjoy dipped in yogurt sauce!