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If you’re craving a snack or side dish that bursts with flavor and brings a joyful Mediterranean vibe to your table, the Greek Loaded Baked Potato Wedges Recipe is the one to try next. These crispy, golden wedges are perfectly seasoned with garlic, oregano, and paprika, then topped generously with creamy tzatziki, salty feta, crisp red onion, and fresh parsley for a taste experience that feels indulgent yet fresh. It’s a simple recipe that transforms humble potatoes into a vibrant celebration of flavors and textures that your whole family will adore.
Ingredients You’ll Need
Gathering the right ingredients is easier than you might think, and each one plays a crucial role in making this dish unforgettable. From the starchy staple of Russet potatoes to the punchy herbs and creamy toppings, every component contributes to the taste, texture, or color that sets these Greek loaded wedges apart.
- 2 large Russet potatoes: These baking potatoes have the perfect starchy texture for crisp wedges that are fluffy inside.
- 1 teaspoon garlic powder: Adds a warm, pungent flavor that melds beautifully with Mediterranean spices.
- 1 teaspoon dried oregano: Brings an earthy, slightly minty note essential to classic Greek seasoning.
- 1/2 teaspoon paprika: Offers mild smoky sweetness and a gorgeous color.
- 1/2 teaspoon onion powder: Deepens the savory flavor profile without overpowering.
- Salt & pepper to taste: The basics that enhance every ingredient’s natural flavor.
- Juice of 1/2 lemon: Injects a fresh, citrus tang that balances the richness.
- 2 tablespoons olive oil: Helps crisp the wedges in the oven and adds fruity richness.
- Tzatziki: Creamy, cool cucumber yogurt sauce that lends a refreshing finish.
- Crumbled feta: Salty and tangy, it melts lightly over the hot wedges for a luscious texture.
- Red onion (chopped): Adds a crisp bite and a pop of color.
- Fresh parsley (chopped): Brightens the dish with herbal freshness.
- Lemon wedges: Optional, for extras of zesty brightness at the table.
How to Make Greek Loaded Baked Potato Wedges Recipe
Step 1: Prep the Potato Wedges
Start by cutting your Russet potatoes into thick wedges and soaking them in ice water for 30 minutes. This step is a gamechanger for crispiness as it helps remove excess starch from the potatoes, ensuring your wedges come out perfectly crunchy on the outside while tender inside.
Step 2: Preheat the Oven
While the potatoes soak, preheat your oven to 425°F and move the rack to the middle position. This preheating temperature is ideal to get your wedges golden and crispy without drying them out.
Step 3: Mix the Seasonings
Combine the garlic powder, dried oregano, paprika, onion powder, salt, pepper, lemon juice, and olive oil in a small bowl. This flavorful marinade is what sets these wedges apart, infusing every bite with those classic Greek flavors that you’ll keep coming back for.
Step 4: Coat and Arrange the Wedges
Pat the potato wedges completely dry using paper towels to avoid sogginess. Place them in a large Ziploc bag and pour in the seasoning mixture. Toss everything together until each wedge is evenly coated. Then, arrange the wedges on a baking sheet in a single layer to allow air to circulate and promote crisp cooking.
Step 5: Bake to Perfection
Bake the wedges for about 25 to 30 minutes, making sure to flip them halfway through. Flipping ensures an even crisp all around. While the wedges bake, it’s the perfect time to prepare your tzatziki sauce to have it ready for topping as soon as the potatoes come out of the oven.
Step 6: Load with Toppings and Serve
Once the wedges are crisp and golden, pile on dollops of cool tzatziki, sprinkle crumbled feta, chopped red onion, and fresh parsley over them. Add a squeeze of lemon if you like for an extra bright finishing touch. These loaded wedges are now ready to steal the spotlight.
How to Serve Greek Loaded Baked Potato Wedges Recipe
Garnishes
Simple additions can take your Greek Loaded Baked Potato Wedges Recipe to another level. Besides the crumbled feta, red onion, and parsley, consider adding a sprinkle of chopped kalamata olives or a few capers for briny bursts. A dusting of smoked paprika or a drizzle of extra virgin olive oil also makes the wedges glisten beautifully and deepen the flavor.
Side Dishes
This recipe shines on its own but pairs perfectly with bright Greek salads, grilled chicken souvlaki, or even a light lemon herb couscous. The creamy tzatziki and tangy feta cut through richer proteins wonderfully, making it an excellent addition to your next Mediterranean-inspired meal.
Creative Ways to Present
For a fun twist, serve these wedges in individual bowls alongside small containers of tzatziki for dipping. Layering them tall on a rustic wooden board with lemon wedges scattered around also creates a gorgeous party platter that invites sharing and conversation.
Make Ahead and Storage
Storing Leftovers
If you have leftovers from your Greek Loaded Baked Potato Wedges Recipe, store them in an airtight container in the refrigerator. They’ll stay fresh for up to 3 days, making for a delicious next-day snack or side.
Freezing
While baked potato wedges are best eaten fresh for maximum crispness, you can freeze cooked wedges if needed. Flash freeze them on a tray first, then transfer to a freezer-safe bag. They keep well for up to 2 months but will lose some texture upon thawing.
Reheating
To bring back that golden crisp, reheat your leftover wedges in a hot oven at 400°F for about 10 minutes rather than microwaving. This method helps restore the crunch and warms the toppings beautifully.
FAQs
Can I use other potato varieties for the Greek Loaded Baked Potato Wedges Recipe?
While Russet potatoes are ideal due to their starchy nature, you can substitute Yukon Gold or other baking potatoes. Just know that waxier potatoes may crisp up less but will still taste delicious.
Is there a dairy-free alternative for the toppings?
Absolutely! Swap out the feta for a dairy-free cheese crumble or omit it altogether. Use a dairy-free yogurt version of tzatziki or a cucumber dill sauce to keep the dish fresh and flavorful.
How can I make the wedges extra crispy?
Soaking in ice water, drying thoroughly, and baking on a single layer with plenty of space all help with crispness. You can also try a light dusting of cornstarch before seasoning for an extra crunch.
Can this recipe be doubled for a larger group?
Yes! Just make sure to use a larger baking sheet or bake in batches so the wedges have room to crisp rather than steam.
What can I do if I don’t have tzatziki ready?
No worries. You can quickly whip up a simple tzatziki by mixing Greek yogurt with grated cucumber, garlic, lemon juice, and fresh dill. Alternatively, ranch dressing or a garlic aioli will also complement the wedges nicely.
Final Thoughts
There’s something truly special about the Greek Loaded Baked Potato Wedges Recipe that brings a little sunshine and zest to any meal. It’s comfort food with an elegant Mediterranean twist that’s easy enough to whip up any day of the week but impressive enough for guests. Give this recipe a try, and I promise these wedges will become your new favorite way to enjoy potatoes!
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Greek Loaded Baked Potato Wedges Recipe
- Prep Time: 15 minutes (plus 30 minutes soaking time)
- Cook Time: 25-30 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Side Dish
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Description
These Greek Loaded Baked Potato Wedges are a delicious twist on classic baked potato wedges, seasoned with Mediterranean spices and topped with creamy tzatziki, tangy feta, red onions, and fresh parsley. Perfect as a flavorful snack or a side dish, they combine crispy baked potatoes with fresh, vibrant Greek-inspired toppings.
Ingredients
Potato Wedges
- 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
Toppings
- Tzatziki sauce, for topping or dipping (homemade or store-bought)
- Crumbled feta cheese, to taste
- Red onion, chopped, to taste
- Fresh parsley, chopped, to taste
- Lemon wedges, for serving
Instructions
- Soak the potato wedges: Place the cut potato wedges in a large bowl filled with ice water and soak them for 30 minutes. This step helps remove excess starch and promotes crispiness during baking.
- Preheat the oven: Preheat your oven to 425°F (220°C) and position the oven rack in the middle to ensure even cooking.
- Prepare the seasoning mixture: In a small bowl, combine garlic powder, dried oregano, paprika, onion powder, salt, pepper, lemon juice, and olive oil. Mix well to create a flavorful marinade for the potatoes.
- Coat the wedges: Remove the potato wedges from the ice water and dry them thoroughly using paper towels. Transfer the wedges into a large Ziploc bag, pour in the seasoning mixture, then seal and toss until all wedges are evenly coated with the seasoning.
- Bake the wedges: Spread the seasoned potato wedges in a single even layer on a baking sheet. Bake in the preheated oven for 25-30 minutes, flipping the wedges halfway through baking to ensure even browning and crispness.
- Assemble and serve: Once baked, transfer the wedges to a serving plate. Top with a generous dollop of tzatziki sauce, crumbled feta cheese, chopped red onion, and fresh parsley. Serve with lemon wedges on the side for an extra burst of citrus flavor.
Notes
- Soaking the potato wedges in ice water is important for achieving crispy results. Do not skip this step.
- You can prepare the tzatziki sauce ahead of time or use store-bought for convenience.
- For extra crispiness, you can broil the wedges for 2-3 minutes at the end of baking, but watch carefully to avoid burning.
- Feel free to adjust the amount of toppings to your preference.
- This recipe works well as a side dish or a party appetizer.
