Mediterranean Potato Wedges
Golden-crisp on the outside and pillowy inside, these oven-roasted Mediterranean potato wedges are seasoned with lemon, parsley, and classic herbs for a cozy, satisfying dish that pleases the crowd.
Ingredients
Potato Ingredients
- 4 medium medium potatoes (Yukon Gold or red) Russets give a fluffier interior
Seasoning and Dressing
- 3 tablespoons olive oil (or avocado oil) Avocado oil has a higher smoke point
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon garlic powder
- to taste Salt
- to taste Pepper
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon zest
For Serving
- 1 cup plain yogurt Greek yogurt provides a thicker dip
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and position a rack in the middle.
- Wash and dry the potatoes. Cut each into 6–8 wedges ensuring pieces are similar in size.
Seasoning
- Place the wedges in a large bowl and drizzle with olive oil.
- Sprinkle oregano, thyme, garlic powder, salt, and pepper over the potatoes. Toss until all wedges are evenly coated.
Roasting
- Arrange the wedges in a single layer on a baking sheet, skin-side down if possible, leaving small gaps for air circulation.
- Roast for 25–30 minutes, turning once halfway through until they develop a deep golden color and crisp edges.
Finishing Touches
- Remove from the oven and immediately sprinkle with chopped parsley and lemon zest.
- Serve warm with plain yogurt on the side for dipping.
Notes
For a vegan option, substitute Greek yogurt with a dairy-free plain yogurt. To make them extra crispy, ensure potatoes are thoroughly dried before seasoning.