Crispy Potato Wedges with Dill Yogurt Dip

Crispy Potato Wedges with Dill Yogurt Dip

(Makes 4 servings | Serving Size: 1 cup potato wedges + 2 tbsp dip)

Satisfy your comfort food cravings with these perfectly roasted, golden low-FODMAP crispy potato wedges served alongside a cool, tangy SIBO-friendly dill yogurt dip. Tender Yukon Gold potatoes are tossed with aromatic rosemary, thyme, smoked paprika, and rich garlic-infused olive oil, then baked until beautifully golden with a delightful crunch. Paired with a creamy lactose-free Greek yogurt dip spiked with fresh dill, lemon juice, and scallion tops, this recipe offers the ultimate sweet-and-savory pub-style side dish or game-day snack.

Engineered to protect sensitive digestive systems, this gluten-free and lactose-free appetizer delivers all the bold, savory richness of classic fries and dip without triggering stomach distress. By using garlic-infused olive oil to capture authentic flavor without fructans, alongside gut-safe lactose-free dairy, you can enjoy a crispy, high-flavor treat completely free of bloating, gas, or IBS flare-ups. It is an exceptional, worry-free choice for anyone managing digestive health goals, adhering to a strict SIBO protocol, or looking for a clean, crowd-pleasing snack.

Serving Size 4

Ingredients

            Potato Wedges

  • 1½ lbs Baby Yukon Gold Potatoes
  • 1½ tbsp. Garlic-infused Olive Oil
  • 1 tsp. Smoked Paprika
  • 1 tsp. Dried Rosemary
  • ½ tsp. Dried Thyme
  • Salt and Pepper

            Dill Yogurt Dip

  • ½ Cup Lactose-free Greek Yogurt
  • 1 tbsp. Fresh Dill, Chopped
  • 1 tsp. Lemon Juice
  • 1 tsp. Garlic-infused Olive Oil
  • 1 tbsp. Green Onion Tops
  • Salt and Pepper

Preparation

Step 1

Preheat oven to 425°F.

Step 2

Wash potatoes and cut into evenly sized wedges.

Step 3

Toss potatoes with garlic-infused olive oil, paprika, rosemary, thyme, salt, and pepper.

Step 4

Spread potatoes on a parchment-lined baking sheet.

Step 5

Roast for 20 minutes.

Step 6

Flip wedges and continue baking another 15–20 minutes until crispy.

Step 7

While potatoes cook, combine yogurt, dill, lemon juice, garlic-infused oil, green onion tops, salt, and pepper.

Step 8

Refrigerate dip until serving.

Step 9

Serve warm potato wedges with chilled dill yogurt dip.

**All recipes are designed to be low-FODMAP when prepared in the specified serving sizes.
Individual tolerance may vary.
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