Cinnamon Roasted Potato Wedges with Dill Yogurt

Preheat oven to 425°F (220°C).

Peel the russet potatoes and cut them into thick wedges.

Place the potato wedges in a large bowl. Add the olive oil and toss to coat evenly.

Add the chopped fresh thyme and ground cinnamon to the bowl and toss again to combine.

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.

Bake for 20 minutes.

While the potatoes are baking, prepare the dill yogurt sauce. In a medium bowl, add the zest and juice of one lemon.

Grate the garlic clove directly into the lemon juice and stir. Let it sit for a moment to mellow the garlic flavor.

Add the honey, Greek yogurt, chopped dill, sea salt, black pepper, and optional cayenne pepper to the bowl.

Stir everything together until well combined. Set aside.

After 20 minutes, remove the potatoes from the oven and flip each wedge.

Return the pans to the oven, rotating their positions, and bake for another 10-15 minutes, or until golden brown and crispy.

Transfer the hot potatoes to a serving platter. Garnish with a squeeze of fresh lemon juice and more fresh dill.

Serve immediately with the dill yogurt sauce for dipping.