Greek Roasted Potato Wedges are the perfect combination of flavors and textures. They’ve got a fluffy interior, feta, fresh herbs and lemon juice all balancing each other out; and a strong backbone of seasoned spices coating the crispy exterior. I bet you can’t make this recipe just once.
Ingredient Substitutions
- Russet potatoes are the gold standard, but I also love making this recipe with new potatoes and even sweet potatoes. You might need to adjust your cooking time, depending on the size of the potato you use.
- For a completely different spin, switch up your spice game. My other heavy rotation blends are Creole seasoning, Berbere seasoning, and za’atar. Forget the fresh herbs, lemon juice and sauce if you go this route.
- Dipping Sauce Ideas: If you don’t want to use feta sauce, potato wedges taste great with your favorite condiment. Some other options include homemade aioli, tzatziki sauce, and creamy parmesan dressing.
Recipe Tips & FAQs
- Baking the potatoes at 425˚ lets the outside get crispy while the inside stays tender and fluffy.
- To get your potatoes to cook evenly, make sure the wedges are all the same size. It’s also important to flip the potatoes halfway through cooking.
- For the crispiest potatoes, don’t line your baking sheet with parchment paper or a silpat. There’s oil in the recipe, so no need to grease the pan.
- Make sure not to overcrowd your pan. Leave some space so they can bake instead of steaming.
- Potatoes are healthy! They are a great source of fiber, potassium and vitamin C. Spuds contain a form of resistant starch, which creates prebiotics leading to a better gut microbiome.
- Using a high-quality oil such as a cold pressed avocado oil is key to keeping this recipe heart healthy. I recommend Chosen Foods in a glass bottle.
Serving Suggestions
- Sunday Supper: Serve with Pan Roasted Chicken Thighs and a simple salad for an elegant meal.
- Brunch: These potatoes want to sit next to this Frittata and a Cucumber Tomato Salad.
- Weekend Cookout: Take some heat off your grill chef with this potato recipe. Goes great with Grilled Vegetables and Roasted Carrot Hummus.
Storage and Shelf Life
Make Ahead: The yogurt sauce can be made ahead of time and refrigerated for 3-4 days in an airtight container.
Refrigerate: The potatoes can be refrigerated for 3-4 days in an airtight container.
Freezer: Not recommended.
Reheat Instructions
Preheat the oven to 425˚. Dust off the dill and parsley and lay the potatoes on a baking sheet. Reheat until warmed through and re-crisped. Season with fresh herbs and lemon juice.
Final Thoughts
I remember the first time I had Greek Fries at a hole-in-the-wall called Nick’s Food To Go in Atlanta, Georgia. The little old Greek owner Nick is a colorful character who did not come to play. I remember how he looked my hipster boyfriend up and down and told him “and don’t try to order a spritzer, we don’t have that sh*t here!” We were shocked, but once we tried the food we were willing to deal with the insults. It is a core food memory for me—the crisp exterior, the fluffy interior, the brightness of the lemon squeeze and the seasoning flavor bomb absolutely sent me, and I think once you try these you are going to be just as obsessed—no insults required.
Once you do, please come back here and tell us about your experience in the comments below. We’d love to hear from you!
Greek Potato Wedges with Feta
Ingredients
- 3/4 teaspoon sea salt
- 1 teaspoon onion powder
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- 1/2 cup yogurt sauce
- 1/4 cup feta crumbled
- 3 medium sized potatoes
- 1 tablespoon avocado oil
- 1 teaspoon chopped dill
- 1 teaspoon chopped parsley
- 1 lemon wedged
Instructions
- Preheat the oven to 425˚.
- Make the Seasoning Salt: Mix 1 teaspoon sea salt, 1 teaspoon onion powder, ¼ teaspoon garlic powder and ¼ teaspoon dried oregano together in a small bowl.
- Make the Feta Sauce: Combine 1 cup of yogurt sauce and a 1/2 cup of crumbled feta. Mix well and refrigerate until needed.
- Slice the potatoes in half lengthwise, this will result in two long, “boat-shaped” pieces. Now cut each half into four lengthwise quarters. Repeat with all the potatoes. You should have 24 wedges.
- Place the wedges on a baking sheet, toss with 1 tablespoon of avocado oil and your seasoned salt mix. Combine well.
- Lay the wedges out in two single file rows, not touching. Place the baking sheet in the oven and bake for 15 minutes. Flip the wedges over and continue baking for 15 more minutes, until both sides are golden brown and crispy.
- Remove from the oven, place on a serving platter and sprinkle with one teaspoon each freshly chopped dill and parsley. Squeeze a lemon wedge on top and serve with the feta sauce for dipping.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.