Roasted Greek Potato Wedges (Greek Fries)
Perfectly crispy and seasoned, these roasted Greek potato wedges (also known as Greek fries) always disappear fast as an appetizer or side dish! Watch the video below to see how I make this in my kitchen.
Servings: 6 servings
Equipment
- Heavy Duty Baking Sheet The best quality baking sheets!
Ingredients
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds waxy potatoes such as Yukon Gold
- 2 tablespoons extra virgin olive oil
Optional Garnish
- crumbled feta and finely chopped fresh parsley or dill
Instructions
- Mix the seasoning. Preheat the oven to 425°F (220°C). In a small bowl, stir together the garlic, oregano, salt, and pepper. Set aside.
- Slice the potatoes. Cut each potato into 8 even wedges. Place the potatoes in a medium bowl, drizzle with the oil, and add the seasoning. Toss together to thoroughly coat.
- Roast the potato wedges. Spread the potato wedges out on a rimmed baking sheet in a single layer, making sure one side is laying flat for extra crispy edges. Roast for 25 minutes, then flip and roast an additional 15 to 20 minutes, until crispy on the outside and tender on the inside.
- Serve. Enjoy the Greek fries dipped in a small bowl of tzatziki sauce for the best Greek snack. Even better, serve them alongside my Greek chicken burgers!
Video
Notes
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- Storage tips: You can store these in the fridge for 3 to 4 days and reheat them in the oven at 350°F (180°C) for 5 to 8 minutes or the air fryer at 375°F for just a few minutes. However, I suggest making and eating these fresh for the best texture. They''ll never get the same level of crispiness on re-heating.
Nutrition
Calories: 151kcal | Carbohydrates: 25g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 416mg | Potassium: 705mg | Fiber: 3g | Sugar: 2g | Vitamin A: 20IU | Vitamin C: 13mg | Calcium: 25mg | Iron: 1mg