Roasted Greek Potato Wedges are a zesty, herb-infused side dish made with thick-cut potatoes tossed in olive oil, lemon juice, garlic, and oregano. Baked until golden and crispy on the outside and fluffy on the inside, they’re a Mediterranean classic perfect for pairing with grilled meats or dips.
Why You’ll Love This Recipe
- Packed with fresh Mediterranean flavor
- Crispy edges and soft, fluffy centers
- Uses simple pantry ingredients
- Naturally gluten-free and vegetarian
- Easy to make in the oven or air fryer
- Pairs well with many main dishes
- Great for meal prep or entertaining
- Customizable with herbs, cheese, or spice
- Kid-friendly and crowd-pleasing
- Delicious hot or room temperature
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- russet or Yukon Gold potatoes
- olive oil
- fresh lemon juice and zest
- garlic (minced or crushed)
- dried oregano
- salt and pepper
- optional: rosemary, parsley, or dill for garnish
directions
- Preheat oven to 400°F (200°C).
- Scrub and cut potatoes into thick wedges.
- In a bowl, toss wedges with olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Arrange in a single layer on a baking sheet lined with parchment paper.
- Bake for 30 minutes, flip, and roast for another 15 minutes until golden and crisp.
- Garnish with herbs and an extra squeeze of lemon.
- Serve hot.
Servings and timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 40–45 minutes
- Total Time: 50–55 minutes
Variations
- Use sweet potatoes for a different twist
- Add chili flakes or smoked paprika for a spicy version
- Finish with crumbled feta for a cheesy touch
- Use thyme or rosemary for a herby variation
- Cook in an air fryer for a faster, crispier option
- Try a splash of vegetable or chicken broth before baking for extra moisture
storage/reheating
- Store in an airtight container in the fridge for up to 4 days
- Reheat in oven or air fryer at 350°F (180°C) until crispy
- Freeze for up to 2 months, then reheat from frozen or thawed
- Avoid microwaving for best texture
FAQs
What kind of potatoes are best for this recipe?
Russet and Yukon Gold potatoes work best for crisp edges and fluffy interiors.
Do I have to peel the potatoes?
No, leaving the skin on adds texture and nutrients—just scrub them well.
Can I make these ahead of time?
Yes, you can season the wedges in advance and roast when ready to serve.
How do I keep the wedges crispy?
Spread them in a single layer and avoid overcrowding. Reheat in the oven or air fryer.
Are Greek potato wedges healthy?
Yes, they’re baked—not fried—and made with heart-healthy olive oil.
Can I use fresh oregano?
Yes, but use a bit more than dried and add it near the end of roasting to prevent burning.
What pairs well with Greek potato wedges?
Serve with grilled meats, fish, Greek salad, tzatziki, or in Mediterranean bowls.
Can I use other citrus instead of lemon?
Lemon is traditional, but lime or orange can offer a different flavor profile.
How can I make them extra crispy?
Parboil the wedges for a few minutes before roasting and bake at a high temperature.
Is this recipe vegan?
Yes, it’s naturally vegan if you don’t add cheese.
Conclusion
Roasted Greek Potato Wedges are a flavorful and easy side dish that’s perfect for any occasion. With their crispy edges, soft centers, and bold lemon-herb flavor, they’re a delicious addition to your table whether you’re serving a casual weeknight meal or a festive Mediterranean spread.
Print
Roasted Greek Potato Wedges
- Prep Time: 10 mins
- Cook Time: 30 mins
- Total Time: 40 mins
- Yield: 4–6 servings 1x
- Category: Side Dish / Snack
- Method: Roasting
- Cuisine: Greek
- Diet: Vegetarian
Description
Crispy roasted Greek-style potato wedges seasoned with herbs, garlic, lemon, and olive oil—perfect as a side dish or snack.
Ingredients
- 2 lbs (900 g) Yukon Gold or baby potatoes, halved or quartered
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp dried rosemary (crushed)
- 1/2 tsp smoked paprika (optional)
- Zest and juice of 1 lemon
- Salt and freshly ground black pepper, to taste
- 2 tbsp chopped fresh parsley (for garnish)
- Optional: crumbled feta or olives for topping
Instructions
- Preheat oven to 425 °F (220 °C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, toss potato wedges with olive oil, garlic, oregano, thyme, rosemary, smoked paprika (if using), lemon zest, salt, and pepper until evenly coated.
- Spread the wedges in a single layer on prepared baking sheet, cut-side down if using larger pieces.
- Roast for 25–30 minutes, flipping halfway through, until golden brown and crisp on edges and tender inside.
- Remove from oven and immediately drizzle with lemon juice. Toss gently to coat.
- Transfer to a serving dish and garnish with fresh parsley; add crumbled feta or olives if desired.
- Serve hot as a side to grilled meats, gyros, or enjoy as a snack with tzatziki.
Notes
- Cut potatoes into evenly sized wedges for uniform roasting.
- For extra crispiness, soak cut potatoes in cold water for 15 minutes, then pat dry before seasoning.
- Don’t overcrowd the baking sheet—use two if needed to avoid steaming.
- Make ahead: Season and par-cook (15 min), then cool and refrigerate; before serving, roast remaining time until crisp.
- Store leftovers in the fridge up to 3 days and reheat in oven for best texture.
Nutrition
- Serving Size: 1 cup (≈175 g)
- Calories: 200 kcal
- Sugar: 2 g
- Sodium: 250 mg
- Fat: 9 g
- Saturated Fat: 1.3 g
- Unsaturated Fat: 7.2 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg