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Close-up of crispy Greek potato wedges with feta, parsley, and lemon wedges on a rustic platter.

Greek Potato Wedges

Experience the vibrant flavors of a Greek taverna in your own kitchen! These crispy, lemon-garlic roasted potato wedges are the perfect Mediterranean side dish—finished with a salty, creamy crumble of feta cheese and fresh herbs.
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Prep Time 15 minutes
Cook Time 45 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Greek
Calories: 235
Ingredients Method Notes

Ingredients
  

  • 2 –2.5 lbs Yukon Gold or Russet potatoes cut into thick wedges
  • 1/4 cup extra virgin olive oil
  • Juice of 1 large lemon
  • 1/2 cup vegetable or chicken broth optional
  • 4 –6 cloves garlic minced
  • 1 –2 tsp dried oregano
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1/2 cup crumbled feta cheese
  • Fresh parsley or dill chopped

Method
 

  1. Preheat oven to 425°F (220°C) and line a large baking sheet with parchment paper.
  2. In a large bowl, toss potato wedges with olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper until evenly coated.
  3. Spread potatoes in a single layer on the baking sheet. If using, add broth to the pan. Bake for 25–30 minutes.
  4. Flip the wedges and bake for another 15–20 minutes until deeply golden and crispy.
  5. Transfer to a platter while hot, top with crumbled feta, fresh herbs, and an extra squeeze of lemon.

Notes

For the best results, use a heavy-bottomed baking sheet to ensure even heat distribution. Ensure the potatoes are patted completely dry after washing to achieve maximum crispiness.