Description
Discover how to make perfectly crispy Roasted Greek Potato Wedges. Learn tips for achieving that golden crunch and irresistible flavor, perfect for any meal.
Ingredients
- 1 1/2 teaspoon (8 ml) s dried oregano
- 1 teaspoon (5 ml) garlic powder
- 1 teaspoon (5 ml) onion powder
- 1 teaspoon (5 ml) kosher salt
- 1/4 teaspoon (1 ml) ground black pepper
- 2 pounds (907 g) waxy potatoes, such as Yukon Gold
- 2 tablespoon (30 ml) s extra virgin olive oil
- Crumbled feta and finely chopped fresh parsley or dill
Instructions
- Combine the spices. Heat the oven to 425°F (220°C). In a small dish, blend the oregano, garlic powder, onion powder, salt, and black pepper. Put aside for later.
- Prepare the potatoes. Slice each potato into 8 uniform wedges. Place them in a medium-sized bowl, pour the olive oil over them, and sprinkle with the mixed spices. Mix well to ensure even coating.
- Cook the potato wedges. Lay the wedges on a baking sheet with a rim, keeping them in a single layer and ensuring one side is flat on the sheet to achieve crispier edges. Bake for 25 minutes, then turn them over and continue baking for another 15 to 20 minutes, until they are crunchy on the outside and soft inside.
- Serve. Relish the Greek-style potato wedges dipped in a small bowl of tzatziki sauce for a delightful Greek treat. For an even better experience, pair them with my Greek chicken burgers!
Notes
- Slice potato wedges evenly for uniform cookingnEnsure all pieces are well-coated with olive oil and spices for flavor and browningnLeave space on the baking sheet for air circulation to achieve crispiness