Step aside, regular French fries, these golden brown potato wedges are spicy, zesty, and bursting with herbs.
With so many ways to bake a potato, something as simple as potato wedges can easily get overlooked. But don’t look away from this one! Greek potatoes aren’t just cut into wedges; they’re also seasoned to perfection and bursting with flavors like lemon, garlic, and oregano. In my opinion, these delicious golden potato slices are far superior to regular French fries and would be a stellar side to nearly any main dish.
Greek potato wedges were a go-to dish for me in college. My friends and I would go to the communal kitchen to chat, play games, and make food. The beauty of this recipe is that it’s so simple and straightforward; you can easily socialize while making it. You don’t even need to peel the potatoes. Just cut them lengthwise, season as the recipe instructs, and bake them for 45 to 50 minutes. While this might seem like a long cooking time, these fluffy taters are totally worth the wait!
Are Greek Potatoes Healthy?
Potatoes aren’t the most nutrient-dense vegetable. However, they do have a fair amount of fiber and carbohydrates that make this a hearty side dish for protein-rich entrées. Since the potato wedges are baked instead of fried, there’s also less fat than in classic French fries. This recipe for Greek potatoes is gluten-free, sugar-free, and vegan.
What’s So Great About Greek Seasoning?
Aromatic herbs and spices set this dish apart from regular fries or potato wedges, but you may be wondering what it is about this classic combo that speaks “Greek”? Well, oregano is the star herb of this show, and it has been used in both Greek and Italian cooking for generations. It’s got a pungent but fresh flavor and aroma that complements the heat of paprika and black pepper nicely. And we all know how mouthwatering lemon and garlic are when paired together. In this dish, and many others, Greek seasoning is savored for its balance of zest, spice, and herbs—a refreshing combo that brings memories of the Mediterranean to mind.
INGREDIENTS
- 3 pounds Yukon Gold potatoes, cut into wedges
- 5 tablespoons olive oil
- Juice of 1 lemon (plus zest)
- 1/2 teaspoon sweet paprika
- 4 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
- Freshly chopped parsley, for garnish
INSTRUCTIONS
Mix
Combine potatoes with oil, lemon, and spices.
Arrange
Lay potatoes on baking sheet; add broth.
Bake
Cook until golden and crisp, turning halfway.
Devour!
FAQs & Tips
Store cooked Greek potatoes in an airtight refrigerated container for up to 4 days. Reheat them in the oven at 350° F for 10 to 15 minutes, until they start to sizzle. If needed, add an extra drizzle of oil or vegetable broth to crisp them up. I don’t recommend freezing them, as this could ruin their fluffy insides.
The recipe calls for Yukon Gold potatoes because they’re the best for cutting into wedges. They hold their shape and turn golden brown nicely. I also suggest getting your potatoes from a local organic farmer, if possible, for the best quality.
Though it’s not listed in the recipe instructions, some cooks like to soak their potato slices in a bowl of cold water for 30 minutes before baking. Once they’ve soaked, pat them dry with paper towels. This soaking process helps to remove any excess starch and results in crispier potato wedges. Feel free to skip soaking if you’re short on time—the potatoes will still be delicious.
Serving Suggestions
Make Greek potatoes as a snack or appetizer by serving them with an array of delicious dipping sauces like Greek Yogurt Dip, Tahini Sauce, or Greek Fava (Split Pea Dip).
They would also make a wonderful side to a Greek Orzo Salad, Greek Healthy Broccoli Salad, or Greek Turkey Meatballs with Feta. Simply pick your favorite Greek dish to pair with these golden brown potato wedges to make it a marvelous meal worthy of eating by the Mediterranean.
Greek Potatoes
Ingredients
- 3 pounds Yukon Gold potatoes cut into wedges
- 5 tablespoons olive oil
- Juice of 1 lemon plus zest
- 1/2 teaspoon sweet paprika
- 4 cloves garlic minced
- 1 tablespoon dried oregano
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1/2 cup vegetable broth
- Freshly chopped parsley for garnish
Instructions
-
Preheat the oven to 400°F.
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In a large mixing bowl, toss the potato wedges with olive oil, lemon juice and zest, sweet paprika, garlic, oregano, salt, and pepper until evenly coated.
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Spread the potatoes in a single layer on a large baking sheet with a rim.
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Pour vegetable broth over the potatoes and bake in the preheated oven for about 45-50 minutes, or until the potatoes are golden and crisp. Turn the potatoes halfway through cooking to ensure even browning.
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Serve warm, sprinkled with parsley on top.
Nutrition
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