Crispy on the outside with a soft, creamy interior, these roasted potato wedges are bursting with delicious Greek flavors. Made with simple ingredients, like potatoes, oil, lemon juice, and oregano and served with a creamy whipped feta sauce for dipping, these roasted Greek potatoes are the perfect appetizer, snack, or side dish.
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About this recipe for roasted Greek potatoes
Are you ready for mouth-watering Greek-inspired crispy potato wedges with a creamy whipped feta dip?! These garlic lemon potatoes are going to eradicate any cravings you may have for French fries, allowing you to enjoy healthier indulgences more often. It’s all the flavor and crispy texture without any of the guilt!
These Greek roasted potato wedges are parboiled in hot water and vinegar to soften them before being tossed in cornstarch, oil, and Greek seasoning. From there, you get to sit back and let the oven work its magic, assembling the whipped feta dip just before serving your mouth-watering wedges!
Why you’ll love these Greek roasted potatoes
These Greek garlic potatoes are so easy to make with irresistible flavor, that you’ll be relieved to know that they are a healthier alternative to fried potatoes! Here are more reasons you’re going to love them:
- Great for the waistline! These wedg-elicious lemon Greek potatoes are baked, not fried, making them a guilt-free option!
- Amazing texture. These Greek baked potatoes are crispy on the outside, while soft and pillowy on the inside – the perfect combination!
- Irresistible appetizer! The thick, creamy, smooth whipped dip served with these Greek crispy potatoes makes a dynamite pairing for party appetizers and snacks.
- Easy to make. You only need 10 minutes of prep time while the oven does the rest of the work. Easy-peasy, yet so rewarding!
Ingredients for Greek roast potatoes
The ingredients for crispy Greek potatoes are budget-friendly and easy to find in your local grocery store. Here’s everything you need:
Greek style potatoes
- Yukon Gold potatoes – Cut into wedges.
- Substitution: Russet potatoes can be used instead if you prefer a crispier exterior and less creamy interior.
- Distilled white vinegar – Adding vinegar to the pot of water helps crisp the potatoes exterior skin, giving the taters a thin, crisp crust.
- Cornstarch – Tossing the potatoes in cornstarch results in a crispy coating once baked.
- Neutral oil – Canola or vegetable oil works best.
- Whole lemon – You’ll need the juice from half of the lemon and lemon zest from the entire lemon.
- Garlic cloves – Minced.
- Greek seasoning – Homemade or store-bought.
- Kosher salt and ground black pepper
- Whipped feta dip – This consists of a combination of crumbled feta, room-temperature cream cheese, fresh parsley and dill, lemon juice, and olive oil.
- Optional – Top your platter of baked potato wedges with crumbled feta, lemon zest, fresh dill or parsley, and halved cherry tomatoes.
- Potatoes. Russet potatoes are a good substitute if you prefer a crispier exterior and less creamy interior. Sweet potatoes can also be used since the natural sweetness compliments the savory flavors of the rest of this dish.
- Cooking method. You could cook these Greek potatoes in the air fryer at 400F for 20 minutes, flipping them halfway through the cooking time for even crisping.
- Dip. If whipped feta dip isn’t your thing, consider pairing these crispy Greek wedges with Easy Tzatziki Hummus Dip or Creamy Spinach Dip.
How to make roasted Greek potatoes
These potato wedges Greek style are straightforward to prepare. Here’s how:
The secret to these crispy baked Greek potatoes is parboiling them before baking! So make sure you don’t skip this first step.
Place the potato wedges in a large sauce pot with a few dashes of vinegar and a generous amount of salt. Fill the pot with enough COLD water to cover the potatoes by 1’’. Bring the water to a boil and then immediately reduce to a simmer. Cook the potatoes until the exterior is barely fork tender, about 5-7 minutes.
While the potatoes are cooking, preheat the oven and line a large baking sheet with aluminum foil for easy clean up.
In a small bowl whisk together a few tablespoons of oil, lemon juice, lemon zest, garlic and oregano. This mixture will be used to coat and flavor the potatoes before baking.
When the potatoes are tender, drain and pat them dry. Transfer them to a large zip-closure bag and pour in the oil mixture. Shake the bag gently and toss the potatoes to thoroughly coat, and then transfer them to the prepared baking sheet, cut side down.
Roast the potatoes until golden brown, crispy and delicious, about 15 minutes, turning them over halfway through cooking.
While the ‘taters are roasting, make the super simple whipped dip. Toss the feta into the bowl of a food processor and pulse until crumbles form. Add in the cream cheese and puree until smooth. Add in the herbs, lemon juice, salt and pepper. Process until everything is combined and creamy-dreamy.
Transfer the crispy baked potatoes to a platter, spoon the whipped feta into a bowl, serve it up and chow it down.
Tips for making the best Greek potatoes
- Parboiled potatoes. Taking that extra step to parboil the potatoes reduces the baking time and helps create a creamy and soft interior and crispy outer crust thanks to the addition of vinegar in the water.
- Uniform wedges. Try to cut the potato wedges into uniform sizes so that they all bake evenly.
- Flipping halfway. Whether you bake these easy Greek potatoes or cook them in the air fryer, it’s best to flip them halfway through the cooking time so that they are crispy and golden all over.
- Adjust the heat. Crank up the heat of the oven to 500F for the last 5 minutes to achieve the most crispy wedges ever!
FAQs: frequently asked questions
What potatoes are best for roasting?
The best potatoes to use for potato wedges are the waxy variety, such as Yukon gold or red bliss. Once roasted, waxy potatoes will yield a potato wedge with a crispy interior with a creamy, fluffy interior.
However, if you can’t get your hands on waxy potatoes, a russet potato will do.
How to cut potatoes into wedges?
Potatoes are super easy to slice into wedges!
For form potato wedges, first cut each potato in half lengthways. Next, cut each half, lengthwise, again to make quarters. Finally, slice each quarter in half, lengthwise, to form 8 wedges per potato.
You want to make sure each wedge is the same in size and thickness for even baking.
Why are my roasted potato wedges soggy?
One of the main causes of soggy potato wedges is due to overcrowding on the baking sheet. When there isn’t enough space between the potato wedges, they start to steam instead of crisp. That steaming can lead to softened and soggy potatoes.
Does soaking potatoes in water make it crispier?
Yes! Soaking potatoes in water helps to remove some of the starch which will produce super crispy potatoes. The parboiling in this roasted Greek potatoes recipe has the same effect as well as helping to reduce the roasting time.
Why do you oil potatoes before baking?
The oil crisps the potato skin while roasting and also helps seasonings and cornstarch stick to the potatoes for more flavor and texture.
Serving greek potato wedges
This crisp potatoes roasted with greek seasoning are incredibly versatile and you can serve them in the same way you would French fries. Below are 10 delicious serving ideas for these Greek style potatoes:
- Serve them as a side dish to your favorite grilled meats, chicken, and fish. The lemon and garlic flavors in the potatoes pair particularly well with Grilled Honey Lemon Chicken or Lemon Salmon with Asparagus.
- Throw a finger food party and serve them as part of a mezze platter with marinated tomatoes, marinated mushrooms, and your favorite flavors of hummus, like Sweet Potato Hummus, Avocado Hummus, and Spiced Hummus with Chipotle.
- Or host a party fit for a Greek god or goddess and serve your lemony greek seasoned potatoes with your favorite foods from the cuisine of Greece, like greek salad with roasted shrimp, orzo pasta, greek lemon rice, mediterranean chicken pasta, chicken hummus bowls, and/or prawns saganaki.
- Serve this greek potato recipe nacho style with all your favorite Greek toppings, like whipped yogurt, lemon zest, fresh dill, pickled red onion, crumbled feta, and diced tomatoes.
No matter how you decide to serve them, this recipe for Greek style potatoes is the delicious, versatile potato side dish you’ve been looking for!
Storing Greek roasted potatoes recipe
How to store roasted potatoes?
Make sure you allow the leftover Greek lemon potatoes to cool completely to room temperature before storing in an airtight container.
How long will leftovers keep?
- Leftover Greek lemon potatoes will keep in the fridge for 3-4 days.
- Reheat the potatoes in the oven at 400-degrees Fahrenheit for about 5-10 minutes.
- Alternatively, you can store Greek roasted potato wedges for longer in the freezer, about 3 months. For the best text
Once bite of these Greek potatoes and you’ll say toodles to those French Fry cravings. Trust and believe, there’s just no going back after you’ve tried this duo of taters and dip.
Until next week friends, cheers!
Roasted greek potatoes recipe👇
Roasted Greek Potatoes
- Parboil the Potatoes: Place potatoes, vinegar and 2 tablespoons of salt in a large sauce pot. Add enough cold water to cover potatoes by 1’’. Bring to a boil over high heat and immediately reduce to a simmer. Cook until the potato exteriors are tender, about 5-7 minutes.
- Meanwhile, Preheat the Oven: Line a large rimmed baking sheet with aluminum foil for easy clean up. If using more than one baking sheet, adjust oven racks to upper and lower 1/3rd position. If using one sheet, adjust oven rack to middle position. Then preheat the oven to 475-degrees Fahrenheit.
- Make Greek Oil: In a small bowl whisk together the oil, lemon juice, zest, garlic, and Greek Seasoning.
- Toss Potatoes with Cornstarch, then Greek Oil: Drain the par-boiled potatoes, pat them completely dry and then transfer them to a large bowl or zip-closure bag. Add the cornstarch and use your hands to gently toss the potatoes to coat. Next, pour the Greek seasoned oil mixture all over the potatoes and toss again to coat.
- Arrange Potatoes on Baking Sheet: Transfer the potatoes to the prepared baking sheet, cut side down, and spread out evenly in a single layer, being sure not to overlap the potatoes. Season the potatoes generously with salt and pepper. (Tip: Use two baking sheets if necessary to prevent over-crowding the pan.)
- Roast Potatoes: Transfer the potatoes to the oven and roast - turning the pan(s) halfway through baking - for 12-15 minutes, or until the bottoms of the potatoes are golden brown.
- Flip Potatoes, Bake Again: Remove the pan(s) from the oven and use a spatula to flip the potatoes over. Continue to roast potatoes - turning the pan(s) again halfway through cooking - for 15 minutes, or until the greek potatoes are crisp and golden all over.
- While the potatoes are baking, make the whipped feta: Place the feta in the bowl of a food processor and pulse until small crumbles remain. Add in the cream cheese and puree until combined, stopping to scrape down the sides as necessary, about 2 minutes. Add in the parsley, dill, lemon juice, ¼ teaspoon salt and 1/8 teaspoon pepper. Process until smooth. With the motor running, slowly add in 3 tablespoons of oil. Process until creamy. Taste and adjust for seasoning with salt and pepper. Transfer to a bowl. Sprinkle with additional herbs and drizzle with more oil if desired.
- Serve Greek Potatoes with Whipped Feta: Transfer the hot potatoes from the baking sheet to a serving platter. Sprinkle with feta, lemon zest, and fresh dill if using. Serve immediately with whipped feta dip on the side. Enjoy!
- For potatoes with a crispier exterior, and a less creamy interior, substitute russet potatoes for the Yukon gold potatoes. 2. Parboiling the potatoes first not only cuts the baking time down, but it also gives the potatoes a super soft, melt in your mouth interior. This method doesn’t take that much longer than simply baking them, and the end result is worth the teeny-tiny bit of effort it takes to boil water! 3. Since the dip is entirely based on feta and herbs, make sure you use a good quality feta cheese (none of that pre-crumbled stuff) and fresh herbs! 4. For a thinner whipped feta dip, slowly add in more oil with the processor running, 1 tablespoon at a time, until desired consistency is achieved.
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