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Greek Loaded Baked Potato Wedges

These Greek potato wedges make a tasty appetizer or side dish. Served with tzatziki for dipping!

Prep Time
15 mins
Cook Time
15 mins
Inactive time
30 mins
Total Time
1 hr 10 mins
Servings: 2
Course: Side Dish
Cuisine: Greek

Ingredients

  • 2 large Russet (baking) potatoes cut into wedges
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon paprika
  • 1/2 teaspoon onion powder
  • salt & pepper to taste
  • Juice of 1/2 lemon
  • 2 tablespoons olive oil
  • Tzatziki (click for recipe)
Garnish:
  • crumbled feta to taste
  • red onion chopped, to taste
  • fresh parsley chopped, to taste
  • Lemon wedges

Instructions

    Cup of Yum
  1. Soak the potato wedges in ice water for 30 minutes.
  2. Preheat oven to 425F. Move the rack to the middle position.
  3. Add the garlic powder, oregano, paprika, onion powder, salt & pepper, lemon juice, and olive oil to a small bowl.
  4. 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.
  5. Bake for 25-30 minutes, flipping halfway through. Meanwhile, prepare the tzatziki.
  6. Top them with the tzatziki (or put some in a container for dipping), feta, red onions, and parsley. Squeeze extra lemon on if desired.