Description
Crispy baked potato wedges seasoned with Mediterranean herbs and topped with a flavorful mix of fresh vegetables, olives, and feta cheese.
Ingredients
Units
Scale
- 4 large russet potatoes, cut into wedges
- 3 tbsp olive oil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- 1/2 tsp paprika
- Salt and pepper, to taste
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup Kalamata olives, sliced
- 1/4 cup crumbled feta cheese
- 2 tbsp chopped fresh parsley
- 1 tbsp lemon juice
Instructions
- Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
- In a large bowl, toss the potato wedges with olive oil, oregano, garlic powder, paprika, salt, and pepper until evenly coated.
- Spread the wedges on the prepared baking sheet in a single layer.
- Bake for 35-40 minutes, flipping halfway through, until golden and crispy.
- Remove from oven and let cool slightly.
- Top the warm wedges with cherry tomatoes, red onion, olives, and feta cheese.
- Drizzle with lemon juice and sprinkle with fresh parsley before serving.
Notes
- Soak potato wedges in cold water for 30 minutes before baking for extra crispiness.
- For a vegan version, omit the feta or use a plant-based alternative.
- Best served immediately for maximum crunch and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg