Description
These Roasted Greek Potato Wedges, also known as Greek Fries, are a flavorful and crispy side dish perfect for any meal. Seasoned with oregano, garlic, and lemon, then topped with feta and fresh herbs, they are a delightful twist on traditional potato wedges.
Ingredients
Units
Scale
Potato Wedges:
- 2 pounds russet or Yukon gold potatoes, cut into thick wedges
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1/2 lemon
Additional Toppings:
- 1/4 cup crumbled feta cheese
- 1 tablespoon chopped fresh parsley or dill
- Optional: tzatziki for serving
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss Potatoes: In a large bowl, toss the potato wedges with olive oil, oregano, garlic powder, smoked paprika, salt, pepper, and lemon juice until evenly coated.
- Roast: Spread the wedges on the prepared baking sheet in a single layer. Roast for 25 minutes, then flip and roast for an additional 15–20 minutes until golden brown and crispy.
- Finish: Remove from the oven, sprinkle with crumbled feta and herbs. Serve warm, with optional tzatziki.
Notes
- For extra crispy wedges, soak the potatoes in cold water for 30 minutes before roasting and pat them dry.
- You can also finish them under the broiler for 2–3 minutes for a golden crunch.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 2g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg