Description
Crispy roasted Greek-style potato wedges seasoned with herbs, garlic, lemon, and olive oil—perfect as a side dish or snack.
Ingredients
Units
Scale
- 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