1 pound yukon gold or small russet potatoes
1 tablespoon canola oil
1/4 teaspoon table salt
Preheat oven to 425°F and line a baking sheet with parchment paper.
Cut potatoes into wedges (the size of your potato will determine the length of your wedges)
Add the potato wedges to a bowl and toss with the canola oil and salt.
Spread out in an even layer on the parchment paper and roast for 25 minutes, turning the potatoes over with a spatula half way through the roasting time.
Potatoes will be crispy and golden brown at the end of the cooking time. If you cut your wedges extra thick, they may need a little more time in the oven.
For the Dill Yogurt Dip
Mix together 1/2 cup full fat greek yogurt, 2 tablespoons fresh lemon juice, 1 teaspoon dried dill and 1/4 teaspoon table salt.