Crave-Worthy Greek Potato Wedges with Feta & Oregano
Elevate your side dish game with these crispy Greek-style potato wedges, infused with aromatic oregano and topped with creamy feta cheese. A perfect blend of flavors that brings a taste of the Mediterranean to your table!
- Prep Time: 15 mins
- Cook Time: 40 mins
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
Ingredients
Scale
- 2 pounds starchy potatoes (Russets or Yukon Golds)
- Extra virgin olive oil (enough to lightly coat the wedges)
- 1 tablespoon dried Greek oregano
- 1 teaspoon garlic powder
- 1 teaspoon coarse sea salt or Kosher salt
- 1/2 teaspoon freshly ground black pepper
- Optional: pinch of smoked paprika
- Optional: pinch of red pepper flakes
- Optional: dash of dried dill
- Good quality feta cheese (preferably made from sheep's or a sheep's and goat's milk blend)
- Fresh lemon (for squeezing over the wedges before serving)
Instructions
- Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Scrub the potatoes under cold water, leaving the skin on for extra crispiness. Cut each potato lengthwise into even wedges, about 1/2 to 3/4 inch thick, and pat them dry with paper towels.
- In a large bowl, combine the potato wedges with a generous drizzle of extra virgin olive oil. Add the dried oregano, garlic powder, salt, and black pepper. Toss everything together until each wedge is evenly coated.
- Arrange the seasoned potato wedges in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Bake the wedges for about 20-25 minutes, then flip each wedge to ensure even browning. Return them to the oven for another 15-20 minutes, or until golden brown and crispy.
- Once the wedges are done, sprinkle the crumbled feta cheese over the hot wedges, allowing the residual heat to soften the feta.
- Finish with a sprinkle of fresh oregano or chopped parsley and a squeeze of fresh lemon juice before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1 g
- Sodium: 400 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 4 g
- Protein: 6 g
- Cholesterol: 10 mg
Keywords: For ultimate crispiness, ensure the potato wedges are thoroughly dried before baking and avoid overcrowding the baking sheet. You can also experiment with different herbs and spices for added flavor.