Greek Loaded Baked Potato Wedges
User Reviews
5
4 reviews
Excellent
Greek Loaded Baked Potato Wedges
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These Greek potato wedges make a tasty appetizer or side dish. Served with tzatziki for dipping!
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Ingredients
- 2 russet potatoes cut into wedges, large, baking
- 1 teaspoon garlic powder
- 1 teaspoon oregano dried
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- salt to taste
- black pepper to taste
- lemon juice of half
- 2 tablespoons olive oil
- tzatziki
Garnish:
- feta cheese to taste, crumbled
- red onion chopped, to taste
- parsley chopped, to taste, fresh
- lemon wedges
Instructions
- Soak the potato wedges in ice water for 30 minutes.
- Preheat oven to 425F. Move the rack to the middle position.
- Add the garlic powder, oregano, paprika, onion powder, salt & pepper, lemon juice, and olive oil to a small bowl.
- Dry the potato wedges off (I use paper towel) and add them to a large Ziploc. Pour the seasoning mixture over them then toss until they're evenly coated. Arrange them in an even layer on a baking sheet.
- Bake for 25-30 minutes, flipping halfway through. Meanwhile, prepare the tzatziki.
- Top them with the tzatziki (or put some in a container for dipping), feta, red onions, and parsley. Squeeze extra lemon on if desired.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
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