Preheat oven to 425°F (220°C)

Line a large baking sheet with parchment paper

In a large bowl, toss potato wedges with olive oil

Add garlic, oregano, thyme, lemon zest, paprika, salt, and black pepper

Toss until wedges are evenly coated

Arrange wedges in a single layer on baking sheet, cut side down

Roast until golden brown and crispy, flipping halfway through

Remove from oven and sprinkle with fresh dill and parsley

While potatoes roast, combine Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, salt, and pepper in a bowl

Stir until smooth and refrigerate until ready to serve

Serve hot potato wedges alongside chilled tzatziki sauce