Roasted Greek Potato Wedges (Greek Fries)
User Reviews
5
Roasted Greek Potato Wedges (Greek Fries)
Description
This recipe uses waxy potatoes like Yukon Gold, sliced into eight wedges each, then tossed in extra virgin olive oil combined with dried oregano, garlic powder, onion powder, kosher salt, and black pepper. The seasoned wedges are arranged on a baking sheet ensuring one side lays flat for maximum crispiness. Roasting at 425°F results in a crisp exterior and soft interior, with a total bake time of 40 to 45 minutes including a flip halfway through.
The flavor is herbal with garlic and oregano highlighting the natural potato sweetness, while the salt and pepper balance the taste. Serving the potatoes with crumbled feta cheese and fresh chopped parsley or dill brings a savory and fresh dimension in line with Greek cuisine. These wedges work well as a snack dipped in tzatziki or as a side to grilled meats or burgers.
Practical advice recommends eating the wedges fresh to enjoy their crisp texture as reheating may diminish this quality. Leftovers can be refrigerated and reheated briefly in an oven or air fryer to restore warmth but some crispness may be lost.
Ingredients
- 1 ½ teaspoons oregano dried
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper ground
- 2 pounds waxy potato such as Yukon Gold
- 2 tablespoons extra virgin olive oil
Optional Garnish
- feta crumbled feta and finely chopped fresh parsley or dill
- parsley crumbled feta and finely chopped fresh parsley or dill
Instructions
- Mix the seasoning. Preheat the oven to 425°F (220°C). In a small bowl, stir together the garlic, oregano, salt, and pepper. Set aside.
- Slice the potatoes. Cut each potato into 8 even wedges. Place the potatoes in a medium bowl, drizzle with the oil, and add the seasoning. Toss together to thoroughly coat.
- Roast the potato wedges. Spread the potato wedges out on a rimmed baking sheet in a single layer, making sure one side is laying flat for extra crispy edges. Roast for 25 minutes, then flip and roast an additional 15 to 20 minutes, until crispy on the outside and tender on the inside.
- Serve. Enjoy the Greek fries dipped in a small bowl of tzatziki sauce for the best Greek snack. Even better, serve them alongside my Greek chicken burgers!
Notes
- Store leftover potato wedges in the refrigerator for 3 to 4 days.
- Reheat in the oven at 350°F for 5 to 8 minutes or in an air fryer at 375°F for a few minutes.
- Freshly roasted wedges are best for crispiness; reheating will soften them somewhat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 151 kcal
% Daily Value*
| Calories | 151kcal | 8% |
| Carbohydrates | 25g | 8% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 416mg | 17% |
| Potassium | 705mg | 15% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 20IU | 0% |
| Vitamin C | 13mg | 14% |
| Calcium | 25mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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