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These Greek loaded baked potato wedges make a tasty appetizer or side dish. Served with tzatziki for dipping!
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5 from 1 vote

Greek Loaded Baked Potato Wedges

These Greek potato wedges make a tasty appetizer or side dish. Served with tzatziki for dipping!
Prep Time15 minutes
Cook Time25 minutes
Inactive time30 minutes
Total Time1 hour 10 minutes
Course: Side Dish
Cuisine: Greek
Keyword: Greek potato wedges
Servings: 2
Author: Natasha Bull

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

  • 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.