1️⃣ Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper. 🔥

2️⃣ Slice the 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. 🥔

3️⃣ In a small bowl or measuring cup, combine the olive oil, oregano, rosemary, garlic powder, paprika, salt, and pepper. 🌿🧄

4️⃣ Pour the seasoning mixture over the wedges and mix until the seasoning is well distributed and the wedges are evenly coated. 🍲

5️⃣ Spread the wedges in a single layer on the baking sheet. 🥄

6️⃣ Bake for 15 minutes, then flip the wedges and bake for another 15 minutes. 🔄

7️⃣ Increase the oven temperature to 500°F (260°C) and bake for 15 minutes. Flip the wedges again and bake for another 5-10 minutes or until your desired crispiness is reached. 🔥

8️⃣ While the wedges are baking, combine the yogurt sauce ingredients in a bowl. Mix well and set aside. 🥣

9️⃣ Once the wedges are done baking, remove them from the oven and gently toss them with the fresh dill and lemon zest. 🌿🍋

🔟 Serve the wedges warm and enjoy them dipped in the yogurt sauce! 😋🥔🍴