Preheat oven to 400 degrees F.
2. Toss potato wedges in olive oil, 1 tsp dried rosemary and a dash of sea salt
3. Roast until potatoes are soft but beginning to crisp and brown
4. Meanwhile, whisk together the yogurt, lemon juice, and remaining rosemary and sea salt. Thin out with water as desired.
5. To serve, place potatoes on a plate and use yogurt sauce as a dip.
NOTE: Swap in whatever type of potato you prefer, but keep in mind that cooking time may vary slightly.