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Roasted Greek Potato Wedges

By Michelle Marine

on Mar 21, 2013, Updated Oct 25, 2023

5 Comments

I have a mild love affair with feta cheese. {Okay, maybe I have a real problem…} I could eat feta on just about anything! Chicken, salad, potatoes… Feta just makes it all taste better!

I went to Greece when I was 22 and was thrilled to find out that their version of a Greek Salad consists of a huge block of feta cheese, a couple tomatoes, and a few cucumbers. Maybe there was slice of onion, too, and olive oil. I can’t remember all the details, but I do know there was not one piece of lettuce!!

I don’t remember eating these potatoes in Greece, but they serve something similar at the Greek restaurant I love in Iowa City. Only they are NOT as good as mine.

I’ve been meaning to try to make my own Greek Potato Wedges for a long time, but finally got around to it last week. They were dinner. There was a salad {also with feta}, but that was it! To make my own Roasted Greek Potato Wedges, I started with this recipe at Allrecipes, but of course, I made quite a few changes. The original recipe baked for over an hour because they cut the potatoes into much bigger wedges. I was HUNGRY and not prepared to wait that long.

If you’d like to make your own Roasted Greek Potato Wedges, here’s what I recommend!

Peel and slice potatoes into wedges. Place the wedges into a large bowl of ice water as you complete each potato.

Drain the water and stir in garlic, olive oil, water, lemon juice, oregano, salt, and pepper together in a bowl until the potatoes are evenly coated.

Pour into the prepared baking dish. Now, you will get more uniformly cooked potatoes if you arrange them all very neatly so they don’t touch each other {provided you cut them nicely.} I can’t be bothered to do that, though, as I’m always in too big of a hurry. I you want uniformly cooked potatoes, arrange them neatly. If you don’t care, spread them out best you can and stick them in the oven.

Stir halfway through cooking time and add the feta cheese at the very end.

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Roasted Greek Potato Wedges ~ Recipe

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Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Ingredients

• 5 pounds potatoes, cut into wedges
• 6 cloves garlic, minced
• 3/4 cup olive oil
• 1 cup water
• 1/4 cup fresh lemon juice {more would be better!}
• 1 1/2 tablespoons dried oregano
• sea salt to taste
• ground black pepper to taste
• 1 (8 ounce) package crumbled feta cheese {more of this of course, too!}

Instructions

1. Preheat an oven to 450 degrees F. Lightly oil a large baking dish.
2. Peel and slice potatoes into wedges. Place the wedges into a large bowl of ice water as you complete each potato.
3. Drain the potatoes from the water and stir in garlic, olive oil, water, lemon juice, oregano, salt, and pepper together in a bowl until the potatoes are evenly coated; pour into the prepared baking dish.
4. Roast in the preheated oven until the potatoes begin to brown, about 20 minutes. Stir the potatoes. Return to the oven and bake about 20 minutes more, or until the potatoes look crispy enough.
5. Top with the crumbled feta cheese to serve.

Notes

1. 5 pounds of potatoes sounds like a lot! Our family of 6 ate this {with a salad} as the main course and could have eaten more. 🙂

2. The original recipe also included mint. I chose to omit it, but if you'd like to add it, add 1 tsp chopped, fresh mint half-way through the baking time.

Nutrition Information:

Serving Size:

6 full size main course servings
Amount Per Serving: Calories: 86

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