Cinnamon Roasted Potato Wedges with Dill Yogurt

Name: Cinnamon Roasted Potato Wedges with Dill Yogurt
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 4 russet potatoes; 1/2 cup olive oil; 2 tbsp fresh thyme, chopped; 1-2 tsp ground cinnamon; 1 lemon; 1 clove garlic, grated; 1 tsp honey; 1 2/3 cups Greek yogurt, 5% milkfat; 1/3 cup fresh dill, chopped; Sea salt, to taste; Freshly ground black pepper, to taste; 1 dash cayenne pepper (optional)

These cinnamon roasted potato wedges combine warm spices with crispy edges, finished with a refreshing dill yogurt sauce that balances rich potatoes with tangy brightness. The unexpected pairing of cinnamon and thyme brings authentic Cypriot flavors to a simple roasted side.

🌍Mediterranean 🏷️Potato wedges 🏷️Roasted potatoes 🏷️Cinnamon potatoes 🏷️Dill yogurt sauce Greek yogurt

🏷️

-0:00

cookingwithshereenonTikTok

Total

50 min

Servings

4

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by cookingwithshereen

-0:00

cookingwithshereenonTikTok

Ingredients

4 russet potatoes
1/2 cup olive oil
2 tbsp fresh thyme, chopped
1-2 tsp ground cinnamon
1 lemon
1 clove garlic, grated
1 tsp honey
1 2/3 cups Greek yogurt, 5% milkfat
1/3 cup fresh dill, chopped
Sea salt, to taste
Freshly ground black pepper, to taste
1 dash cayenne pepper (optional)optional

12 Ingredients

Delivery in as fast as one hour.^*

Powered by Instacart

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Preheat oven to 425°F (220°C).
2
Peel the russet potatoes and cut them into thick wedges.
3
Place the potato wedges in a large bowl. Add the olive oil and toss to coat evenly.
4
Add the chopped fresh thyme and ground cinnamon to the bowl and toss again to combine.
5
Divide the potatoes between two sheet pans, spreading them in a single layer. Pour any remaining oil and seasoning mixture from the bowl over the potatoes.
6
Bake for 20 minutes.
7
While the potatoes are baking, prepare the dill yogurt sauce. In a medium bowl, add the zest and juice of one lemon.
8
Grate the garlic clove directly into the lemon juice and stir. Let it sit for a moment to mellow the garlic flavor.
9
Add the honey, Greek yogurt, chopped dill, sea salt, black pepper, and optional cayenne pepper to the bowl.
10
Stir everything together until well combined. Set aside.
11
After 20 minutes, remove the potatoes from the oven and flip each wedge.
12
Return the pans to the oven, rotating their positions, and bake for another 10-15 minutes, or until golden brown and crispy.
13
Transfer the hot potatoes to a serving platter. Garnish with a squeeze of fresh lemon juice and more fresh dill.
14
Serve immediately with the dill yogurt sauce for dipping.

Was this recipe helpful?

Tips & Notes

Pro tips

Cut potato wedges to uniform thickness (about 1/2-inch) so they roast evenly and crisp at the same rate.
Pat potatoes completely dry after cutting to remove excess starch, which allows better browning and crisping.
Flip wedges halfway through roasting to ensure all edges brown and crisp, about 25–30 minutes total at 425°F.
Don't skip the lemon zest in the yogurt sauce—it brightens the richness and complements the warm cinnamon spice.

Substitutions

Greek yogurt (5% milkfat) → sour cream or labneh (creamier, slightly tangier result)
Fresh thyme → dried oregano or marjoram (use 2/3 the amount; stronger flavor)
Olive oil → avocado oil (higher smoke point, neutral flavor)
Sea salt → kosher salt (adjust to taste; less dense, so use slightly more)

Storage & make-ahead

Store cooled wedges in an airtight container up to 3 days; reheat in a 375°F oven for 8–10 minutes to restore crispiness. Keep dill yogurt sauce refrigerated up to 2 days.

Equipment

baking sheet · cutting board and knife

Common Questions

Can I make the dill yogurt sauce ahead of time?

Yes, prepare the dill yogurt up to 24 hours in advance and refrigerate. Stir before serving, as the sauce may separate slightly.

How do I get crispy potato wedges in the oven?

Ensure potatoes are patted dry before tossing with oil, spread in a single layer without crowding, and roast at high heat. Flip halfway through for even crisping.