Greek Loaded Baked Potato Wedges
These Greek potato wedges make a tasty appetizer or side dish. Served with tzatziki for dipping!
Servings: 2
Ingredients
- 2 large Russet (baking) potatoes cut into wedges
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- Salt & pepper to taste
- Juice of 1/2 lemon
- 2 tablespoons olive oil
- Tzatziki (click for recipe)
Garnish:
- Crumbled feta to taste
- Red onion chopped, to taste
- Fresh parsley chopped, to taste
- Lemon wedges
Instructions
- Soak the potato wedges in ice water for 30 minutes.
- Preheat oven to 425F. Move the rack to the middle position.
- Add the garlic powder, oregano, paprika, onion powder, salt & pepper, lemon juice, and olive oil to a small bowl.
- Dry the potato wedges off (I use paper towel) and add them to a large Ziploc. Pour the seasoning mixture over them then toss until they're evenly coated. Arrange them in an even layer on a baking sheet.
- Bake for 25-30 minutes, flipping halfway through. Meanwhile, prepare the tzatziki.
- Top them with the tzatziki (or put some in a container for dipping), feta, red onions, and parsley. Squeeze extra lemon on if desired.
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