Are Greek Potato Wedges vegan?

Yes. The wedges themselves contain no animal products, making them naturally vegan. The yogurt sauce is not vegan, but it can easily be made vegan by using a plant-based sour cream or vegan yogurt substitute instead.

Can I use different potatoes for this recipe?

Yes. Russet potatoes work well if cut into small, uniform wedges. Yukon gold potatoes produce a creamier, more tender interior, though they are slightly harder to get as crispy on the outside. Sweet potatoes are also a wonderful and visually vibrant option.

Why do I crank the heat to 500°F at the end of roasting?

This final high-heat blast is the specific technique that creates the genuinely crispy exterior that distinguishes these wedges from ordinary baked potatoes. The initial lower temperature at 450°F cooks the interiors through, while the final 500°F blast crisps the outside to that perfect golden crunch.

Can I make Greek Potato Wedges ahead of time?

The wedges are genuinely best served fresh from the oven while their crispy texture is at its peak. However, if reheating is needed, a hot oven rather than a microwave restores a good approximation of the original crispiness far better than any other method.

Greek Potato Wedges The Best Crispy Mediterranean Recipe Ever

Name: Greek Potato Wedges With Yogurt Sauce Crispy Herb-Loaded Perfection
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Mediterranean Greek
Ingredients: 2 lbs baby red potatoes sliced into wedges; 1/3 cup olive oil; 1 teaspoon dried oregano; 1 teaspoon dried rosemary; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1/2 teaspoon kosher salt; 1/4 teaspoon fresh cracked pepper; 1/4 cup fresh chopped dill; Zest of 1 lemon; Plain yogurt or sour cream for sauce; Fresh dill for sauce; Fresh lemon juice for sauce; Salt and pepper to taste for sauce

Description

Greek Potato Wedges featuring baby red potatoes tossed in olive oil with oregano rosemary garlic and paprika, roasted at high heat until deeply golden and crispy, finished with fresh dill and lemon zest, served with a cool creamy yogurt dipping sauce.

Ingredients

Scale

2 lbs baby red potatoes sliced into wedges

1/3 cup olive oil

1 teaspoon dried oregano

1 teaspoon dried rosemary

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon kosher salt

1/4 teaspoon fresh cracked pepper

1/4 cup fresh chopped dill

Zest of 1 lemon

Plain yogurt or sour cream for sauce

Fresh dill for sauce

Fresh lemon juice for sauce

Salt and pepper to taste for sauce

Instructions

1. Preheat oven to 450F and line baking sheet with parchment

2. Slice potatoes into uniform wedges and place in large bowl

3. Combine olive oil oregano rosemary garlic powder paprika salt and pepper then pour over wedges and toss to coat

4. Spread in single layer on baking sheet with no overlap

5. Bake 15 minutes flip bake another 15 minutes then crank heat to 500F

6. Bake another 15 minutes flip and bake final 5 to 10 minutes until desired crispiness

7. While baking combine yogurt sauce ingredients

8. Toss hot wedges with fresh dill and lemon zest immediately and serve with yogurt sauce

Notes

Slice potatoes uniformly for even roasting.

Two-temperature technique creates the best crispy exterior.

Never skip the fresh dill and lemon zest finishing touches.

Prep Time: 10 minutes
Cook Time: 50 minutes
Category: Side Dish
Method: Roasting
Cuisine: Mediterranean Greek

Nutrition

Serving Size: 1 serving
Calories: 185
Sugar: 2g
Sodium: 220mg
Fat: 9g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 3g
Protein: 3g
Cholesterol: 0mg

Keywords: greek potato wedges, greek potato wedges recipe, crispy potato wedges, mediterranean potato wedges, oven baked potato wedges