Description
These Greek Potato Wedges are perfectly crispy and golden brown, infused with aromatic garlic, oregano, paprika, and a refreshing lemon zest. Roasted to perfection in just 40 minutes, they make a delicious and easy side dish, topped with optional crumbled feta and fresh parsley for authentic Mediterranean flavor.
Ingredients
Main Ingredients
- 2 pounds potatoes, cut into wedges
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lemon
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare Potatoes: In a large bowl, combine the potato wedges with olive oil, minced garlic, dried oregano, paprika, salt, black pepper, and freshly squeezed lemon juice. Toss well until the potatoes are evenly coated with the seasoning blend.
- Arrange on Baking Sheet: Spread the coated potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded for even roasting.
- Roast Potatoes: Roast the wedges in the preheated oven for 35 to 40 minutes. Flip the potatoes halfway through cooking to achieve golden brown and crispy edges on all sides.
- Garnish and Serve: Once roasted, remove the potatoes from the oven. Optionally, sprinkle with crumbled feta cheese and garnish with chopped fresh parsley before serving to add a burst of authentic Greek flavor.
Notes
- Make sure to cut the potatoes into uniform wedges for even cooking.
- Flipping the wedges halfway is key to achieving crispy, golden edges on both sides.
- Feta cheese is optional but adds a creamy, salty contrast to the crispy potatoes.
- You can substitute dried oregano with fresh oregano if available, adding it toward the end to preserve its flavor.
- Leftover wedges can be reheated in the oven to retain crispiness.
