These Crispy Baked Greek Potato Wedges are crispy on the outside, soft and pillowy on the inside and served with a smooth, creamy dip loaded with funky feta and fresh herbs. This dynamic duo of Greek potatoes and dip are perfect as an appetizer, snack or side!
Today we feast on potatoes!
But, not just any ‘ole plain potatoes.
CRISPY BAKED potatoes in the shape of wonderful little WEDGES.
And, not just any ordinary cheese.
WHIPPED HERBED FETA cheese DIP.
Sorry for yelling, but I have a moderate to severe obsession with crispy wedges of ‘taters. And vats of whipped cheese.
I have a feeling I may not be alone in my passion for potatoes and fascination with cheese.
I mean, there is just something GLORIOUS about crispity, crunchity ‘taters and decadent, delightful cheese.
They are just soooo… magically delicious!
But today’s potatoes aren’t JUST magically delicious, crispity crunchity AND shaped like wedges.
They also happen to be skinny’ed up AND with a Greek twist.
High five. ✋
As much as I love fried potatoes, I find them to be dangerous. Because while I may be a huge fan, my waistline is not. 😇
So when I am around them I have to practice ALL the self-restraint. Which, if I’m being honest, is next to impossible.
But, with today’s potatoes you can throw caution to the wind, because these wedg-elicious bad boys are baked, and NOT fried.
That means ALL the crispy tater face stuffing action for you!
Crispy Baked Greek Potato Wedges with Whipped Herbed Feta
AKA the best combination on planet earth. #DynamicDuo
Crispy on the outside, soft and pillowy on the inside, these crispy potato wedges are flavored with garlic, lemon and oregano. Served with a thick, creamy, smooth whipped dip loaded with salty, funky feta, rich cream cheese, herbaceous parsley and dill, and a touch of tart lemon.
Bodacious baked potatoes and heavenly herbed feta up in here!
Seriously, you guys, these ‘taters and dip make a stellar snack, and they are amazing as an appetizer. BUT they are also SO freggin’ delicious as an addition to brunch or dinner.
Or, you can be like me and make these Greek potatoes and whipped feta your ENTIRE dinner. Because, ummm, it’s SO stinkin’ GOOD.
Which potato for wedges?
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 for 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.
How to make potato wedges in the oven:
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.
Notes, Tips & Tricks for the best Crispy Baked Greek Potato Wedges with Whipped Herbed Feta recipe:
- For potato wedges with a crispier exterior, and a less creamy interior, substitute russet potatoes for the Yukon gold potatoes.
- Parboiling the potatoes first not only cuts the baking time down, but it also gives the Crispy Baked Greek Potato Wedges 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!
- Since the Whipped Herbed Feta 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!
- 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.
Forget the French fries! Spice up your life with these Crispy Greek Potato Wedges with Whipped Herbed Feta! You WON’T regret it!
Until next week friends, cheers – to Greek potatoes and delicious dip!
Crispy Baked Greek Potato Wedges with Whipped Herbed Feta recipe👇
Crispy on the outside, soft and pillowy on the inside potato wedges flavored with garlic, lemon and oregano. Served with a thick, creamy, smooth whipped dip loaded with salty, funky feta, rich cream cheese, herbaceous parsley and dill, and a touch of tart lemon.
- 2 pounds Yukon Gold Potatoes * - rinsed, halved lengthwise & cut into wedges
- 1 TBS Distilled White Vinegar
- 1 TBS Cornstarch
- 3 TBS Canola Oil
- 1 Lemon – juice of half and zest of all
- 4 Cloves Garlic – minced
- 1 TBS Dried Oregano
- Kosher Salt & Ground Black Pepper
- 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
- Parboil Potatoes: Place potatoes, vinegar and 2 tablespoons of salt in a large saucepot. 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 to 475 degrees F. 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. In a small bowl whisk together the oil, lemon juice, zest, garlic and oregano.
- Bake the Potatoes: Drain the potatoes, pat dry and transfer them to a large bowl or zip-closure bag. Add the cornstarch and use your hands to gently toss the potatoes to coat. Pour the oil mixture over the potatoes and toss again to coat.
- Transfer the potatoes to the prepared baking sheet, cut side down, and spread out evenly in a single layer, being sure not to overlap. (Use an additional baking sheet if necessary). Season the potatoes generously with salt and pepper.
- Roast the potatoes in the oven until the bottoms of the potatoes are golden brown, turning pan(s) halfway through cooking, about 12-15 minutes.
- Remove from the oven and use a spatula to flip the potatoes over. (If using two pans, rotate the pans from top to bottom rack.) Continue to roast potatoes until crisp and golden all over, turning pans again halfway through, an additional 15 minutes.
- 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.
- To serve: Remove potatoes from oven and serve immediately with whipped feta dip.
1. 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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