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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.

Update: This recipe was originally published in June 2017. I made updates to include more information about making the very best, ultra creamy, spicy avocado hummus at home.
Table of Contents
About these 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 this recipes
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:
- 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.
Recipe variations
- 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 Cucumber Hummus Dip or Cold 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:
- 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.
- 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.
- 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 and pasta, chicken hummus bowls, Mediterranean pearl couscous, 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 leftovers
Make sure you allow the leftover Greek lemon potatoes to cool completely to room temperature before storing in an airtight container.
- 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!
Cheyanne
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More crispy potato recipes!
Roasted Greek Potatoes
Ingredients
- 2 pounds Yukon Gold Potatoes – rinsed, halved lengthwise & cut into wedges (SEE NOTES)
- 1 TBS Distilled White Vinegar
- 1 TBS Cornstarch
- 3 TBS Neutral Oil – canola or vegetable
- 1 whole Lemon – juice of half + zest of all
- 4 Cloves Garlic – minced
- 1 TBS Greek Seasoning
- Kosher Salt & Ground Black Pepper
Whipped Feta Dip:
- 6 ounces Feta , crumbled
- 2 ounces Cream Cheese – at room temperature
- 3 TBS Flat Leaf Parsley – packed
- 2 TBS Fresh Dill – packed
- 1 Lemon – juice
- 2-3 TBS Olive Oil
- Optional for Serving: Crumbled Feta Cheese, Lemon Zest, Fresh Dill or ParsleyHalved Cherry Tomatoes
Instructions
- 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!
Notes
- 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.
Nutrition
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Geraldine | Green Valley Kitchen
Give me all of these, Cheyanne! I love roasted potatoes – I haven’t tried paraboiling before – I bet it makes them nice and fluffy inside. And I love the whipped feta with all those yummy herbs! I’d make extra and spread it on toast the next day!
Veronika
What can be better than potato wedges and cheesy dip with herbs! It will be great for upcoming summer holidays. Can’t wait to make those!
Bethany
These potatoes look perfect! Yum!
Cindy
Yeah taters, cheese, dip oh yes! I really want to blend that herbal edible art im my food processor to make the perfect dip. Can’t wait to make this for a summer bbq.
Ruby & Cake
Potato wedges are my favourite snack at the moment and this whipped feta looks insanse! I cannot wait to try it! Yum
Barbara
Cheyanne, those potatoes look delicious! I love the fact that they are baked and not fried. Forwarded my e-mail about the post to my husband!
Katherine
Cheyanne! These potatoes look just as good as fried potatoes!! And my waistline does not love fried potatoes, but I think it would be ok with baked! I love that you greek’ed ’em up too. That whipped feta totally speaks to me. Yuuuum! Have a great weekend gal!
Stacey @ The Sugar Coated Cottage
Ohh I do love me some potato wedges!! And Yukon Golds are the best!!! Or is the fact these have been skinny’ed the best? Or is it the whipped feta dip? Amazing!! Take care.
Mary
Did i ever tell you that I’m obsessed with potatoes, because I really really really am. I’ve never met a potato I didn’t like, other than under cooked potatoes, those are the worst. When traveling through out Greece I had my fair share of greek potatoes and they were out of this world. this recipe totally reminds me of that trip and all those loved potato wedges. That Whipped Feta Cheese looks amazaballs!! making these as soon as I get back from my vacation. Have a great weekend Cheyanna.
Gaila
Anything with potatoes and I am IN! these look amazing with that feta sauce! you have brang tatoes to a new level of yumminess! Have a great weekend girl! hugs
marcie
Oh my gosh these potato wedges look so crispy, golden and amazing! And that whipped herb feta…I love the color and it has to taste so amazing. I’m definitely trying this soon (my son just saw this over my shoulder and OH MY). lol Have a great weekend!
Kevin | Keviniscooking
These sound incredible and I could eat that whipped feta dipping goodness all on it’s own! Nice job with these Chey.
Hey, question… what does the vinegar do when boiling the potatoes initially? Is it some chemical thing to react with the starch in the spuds? Inquiring minds like to know. 🙂
Cheyanne Bany
As you know I’m super curious and always inquiring, so I LOVE your question, Kevin! The vinegar does add flavor, but I mostly use it because it actually helps prevent the potatoes from overcooking, as pectin breaks down more slowly in an acidic environment. So I always add vinegar to my water for potatoes, just in case I get distracted by something and the potatoes end up cooking a tad bit longer than I intended, they are still GOOD TO GO and not a mushy nightmare! 🙂
Shashi at Savory Spin
Cheyanne, my daughter and I simply lurve “Pohhh-taayy-tooeess!” and some nights when I’m not sure what to eat – guess what we end up with – Pohhh-taayy-tooee wedges!!!!
But – we don’t usually whip up a fantastic “WHIPPED HERBED FETA cheese DIP” or any dip for that matter! This needs to happen pronto! Btw – have you noticed how zen like “Pohhh-taayy-tooeess” make you feel? Or, maybe that’s just me?
🙂
Hope you and boy have a wonderful weekend, gorgeous gal!
Karen @ Seasonal Cravings
That whipped feta looks so good. I’d be dipping everything in there. Love the idea of Greek potatoes and I know my kiddos would love these. Have a great weekend!
Demeter | Beaming Baker
Hiya bestie!!! <–that title is only reserved for me, right? Riiiiiiight? Lolol. Feasting on potatoes pretty much sounds like the best idea EVER!!! Once you're adopted into my family, we MUST make sure that feasting on potatoes (especially these deliciously herbed beauties) is a thing. Oh, that and let's somehow work your fabulous cocktails into our every other day routine (that's showing SOME restraint, right?). 🙂 Love all of these photos. And totally beyond hungry right now. Just sayin'. 😉 Hugs! Happy weekend, my cupcake! xoxo
Ben|Havocinthekitchen
Nothing could beat a good baked potato. I don’t mind having french fries once in a while too, but normally I go with a hash (which doesn’t require a lot of oil) or baked potatoes. This version is impeccable, Cheyanne! Herbs, lemon, and the feta dip? I’m in! Pass me this entire tray please, and I’ll have it as the main course:)
Stephanie@ApplesforCJ
Cheyanne, this is everything I love all on one pan…Cheese and taters…Yesss please. These look fabulous and I’m craving these right now. These are definitely going to be on my table in the very near future. That whipped feta I bet would be great with so many things. Can’t wait to try this. Have a Great weekend 🙂
Kelsie | the itsy-bitsy kitchen
Oh my dear Cheyanne, I know you guys are getting ready to move so I have a favor to ask: Could you PLEASEPLEASEPLEASE move across the street from me? Please? Potatoes with cheese (especially crispy potatoes and feta) are my love language and I need a neighbor who gets me :). These are seriously glorious, girl! Have a great weekend. I hope your fur babies do something special for you on Sunday! (Mine will be getting me a pair of shoes. She just doesn’t know it yet.)
Lindsay | With Salt and Pepper
POTATOES AND CHEESE!!!! Yeeeeeessssssss 🙂 Love the whipped feta idea, this sounds like something I may have to make on Sunday!!! Awesome recipe Chey!
annie@ciaochowbambina
How did you know I’ve been craving crispy potatoes?! And that whipped feta is everything! Love the overhead shot of the food processor by the way! Gorgeous! I could make a meal out of these potatoes! Just pass me the tray, please! Have a great weekend, my friend! xoxo
Mary Ann | The Beach House Kitchen
Love the flavors here Chey! You can’t go wrong with potatoes and cheese! It’s only 8AM and I wish I had the platter in front of me this very minute. I’d grab that wedge right outta your hand and get dipping! Hope you have a great weekend!
Ashley@CookNourishBliss
haha okay this is slightly ridiculous but all I could think of when I saw the name of this post is that god awful greek restaurant in downtown! Which then proceeded to crack me up. So thank you for the laugh bright and early this morning! 🙂 ANYWAY. These potatoes!! OMG they sound fantastic! And with whipped feta??? Ahhh pass me the whole tray!
Dawn – Girl Heart Food
*’And’ that whipped feta…coffee please 😉
Dawn – Girl Heart Food
I love tatos too and these looks scrumptious, that whipped herbed feta? Would it be weird if I just poured that straight into ma pie hole?? #AskingForaFriend. I could make a meal out of just this. Carb-a-rific! Have a wonderful weekend, Chey! xo
Jennifer @ Seasons and Suppers
I love these greek-i-fied potatoes 🙂 And that dip needs to happen here! Whipped feta and herbs? Yes please!!
Gayle @ Pumpkin ‘N Spice
Ok you had me at the whipped feta dip! I think I could smother that on just about EVERYTHING! Because cheese is life…right? 🙂 And baked potato wedges instead of fried? Yessss! I l never fry things in my own kitchen because it’s just too darn unhealthy, so baked is the way to go. These look SO good, Cheyanne! Like I want that entire pan for breakfast and then some. What a perfect appetizer or side dish, especially for the spring! Pinning these beauties. Hope you have a wonderful weekend, friend!
Kathryn @ Family Food on the Table
I think potatoes are my love language and you know I love me some cheese so this dish is calling to me! (And I absolutely prefer baked over fried any day!) I’m pretty sure I could load my plate up and make a meal out of this! And if not, it’s going to be perfect with, oh, everything coming off the grill in the next few months! Pinned and can’t wait to stuff my face with these! Have a wonderful weekend! XO
Angie@Angie’s Recipes
I made oven baked potatoes for my husband once in a while, but usually serve them with tzatziki sauce. Your whipped feta sauce sounds just as fabulous, Chey.