Description
Greek Potato Wedges are crispy, golden roasted potatoes seasoned with garlic, lemon, and Mediterranean herbs. This simple yet flavorful side dish is perfect for pairing with grilled meats or a refreshing tzatziki sauce, and garnished with fresh parsley and optional crumbled feta for an authentic Greek touch.
Ingredients
Scale
Potatoes and Marinade
- 2 pounds russet or Yukon gold potatoes, cut into thick wedges
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- Juice of 1 lemon (about 2 tablespoons)
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish and Serving
- 2 tablespoons fresh parsley, chopped (for garnish)
- Crumbled feta cheese (optional for serving)
- Extra lemon wedges (optional for serving)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it to prevent sticking.
- Prepare Potatoes: In a large bowl, toss the potato wedges with olive oil, minced garlic, lemon juice, dried oregano, dried thyme, salt, and black pepper until thoroughly coated.
- Arrange Wedges: Spread the seasoned wedges in a single layer on the prepared baking sheet, placing them cut side down if possible to ensure crispiness.
- Roast Potatoes: Roast the wedges in the oven for 35 to 40 minutes, flipping them halfway through cooking. Roast until they are golden brown, crispy on the edges, and tender inside.
- Finish and Serve: Remove the potatoes from the oven and sprinkle with fresh parsley. Serve hot, optionally topped with crumbled feta cheese and accompanied by extra lemon wedges for a bright finish.
Notes
- For even crispier potato wedges, soak the raw wedges in cold water for 30 minutes before baking, then drain and dry thoroughly.
- This dish pairs exceptionally well with grilled meats or traditional Greek tzatziki sauce.
