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To make the sauce, combine the Greek yogurt, mayonnaise, parsley, black pepper, parmesan, garlic powder, and red wine vinegar. Cover and refrigerate while you make the potatoes.
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Preheat the oven to 375 F.
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Line a baking sheet with parchment paper. On the parchment, toss the potato wedges with olive oil, garlic powder, herbs de Provence, salt, and pepper. Spread the potatoes into an even layer.
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Bake the potatoes for 35-40 minutes, flipping them halfway through.
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Top the potatoes with parmesan cheese and bake for 5 minutes longer