Description
Crispy Greek Potato Wedges are a golden, flavorful, and easy-to-make snack or side dish inspired by Mediterranean flavors. These wedges are coated with a blend of dried oregano, rosemary, garlic powder, smoked paprika, and seasoned with sea salt and black pepper, then baked to perfection for a crunchy outside and tender inside. Perfect for casual gatherings or comforting meals, this plant-based recipe brings fragrant herbs and fresh lemon brightness to your table with minimal preparation.
Ingredients
Scale
Potatoes
- 4 large russet potatoes
Seasoning & Oil
- 3 tablespoons extra virgin olive oil (natural)
- 1 tablespoon lemon juice (natural)
- 1 teaspoon dried oregano
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder (natural)
- 1 teaspoon smoked paprika (natural)
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
Instructions
- Prep Your Potatoes: Start by washing and scrubbing four large russet potatoes, leaving the skin on for extra texture. Cut each potato into evenly sized wedges to ensure uniform cooking.
- Parboil the Wedges: Place your potato wedges in a pot of boiling water and cook for about 5 minutes. This helps soften the interior while preparing them for maximum crispiness later.
- Season the Potatoes: Drain the potatoes and let them dry slightly. Toss them in a bowl with extra virgin olive oil (natural), lemon juice (natural), dried oregano, dried rosemary, garlic powder (natural), smoked paprika (natural), sea salt, and black pepper until every wedge is coated evenly.
- Arrange and Bake: Place the wedges in a single layer on a baking tray lined with parchment paper. Bake in a preheated oven at 220°C (425°F) for about 35 to 40 minutes, flipping them halfway through to get an even golden crust.
- Final Touches: Once out of the oven, sprinkle a bit more fresh herbs or a squeeze of lemon if desired. Serve immediately to enjoy the best texture.
Notes
- Cut potatoes into similar sizes to ensure all wedges cook simultaneously without burning.
- Pat the potatoes dry after parboiling to help the oil and spices stick better.
- Bake at a high temperature to encourage a crispy outer layer while keeping the inside soft.
- Space out wedges on the tray to allow hot air circulation for optimal crisping.
- Flip wedges halfway through baking to develop a uniform golden crust.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving (about 1/4 of recipe)
- Calories: 220
- Sugar: 2g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Keywords: Greek potato wedges, crispy potato wedges, baked potato wedges, plant-based snack, Mediterranean side dish
