Baked Mediterranean Potato Wedges

🥣 Ingredients (Serves 3–4)

• 3 large russet or Yukon Gold potatoes

• 3 tbsp olive oil

• 3 cloves garlic, minced

• 1 tsp dried oregano

• 1 tsp dried thyme

• ½ tsp smoked paprika

• ½ tsp ground cumin (optional but adds depth)

• ¾ tsp salt

• ½ tsp black pepper

• Zest of ½ lemon

• 1 tbsp lemon juice

Optional Toppings

• ¼ cup crumbled feta cheese

• 2 tbsp chopped fresh parsley

• Tzatziki or garlic yogurt sauce for dipping

👩‍🍳 Instructions

1️⃣ Prep the Potatoes

1. Preheat oven to 425°F (220°C).

2. Wash and scrub potatoes (leave skin on for crispiness).

3. Cut into evenly sized wedges (about 8 wedges per potato).

4. Pat dry with paper towels.

👉 Dry potatoes = crispier wedges.

2️⃣ Season

In a large bowl, mix:

• Olive oil

• Garlic

• Oregano

• Thyme

• Paprika

• Cumin

• Salt & pepper

• Lemon zest

Add wedges and toss until fully coated.

3️⃣ Bake

1. Line a baking sheet with parchment paper.

2. Arrange wedges cut-side down in a single layer.

3. Bake 30–40 minutes, flipping halfway through.

4. Roast until golden brown and crispy on edges.

4️⃣ Finish

Remove from oven and immediately drizzle with lemon juice.
Top with feta and fresh parsley if desired.

🔥 Tips for Extra Crispiness

• Don’t overcrowd the pan.

• Use high heat (425°F is ideal).

• Flip halfway for even browning.

• For ultra-crisp wedges, soak cut potatoes in cold water 30 minutes, then dry thoroughly before seasoning.

❓ Q & A

Q: Can I use sweet potatoes?

Yes! Same method, but reduce cooking time by about 5 minutes.

Q: Why aren’t my wedges crispy?

• Too much moisture

• Pan overcrowded

• Oven not hot enough

Q: Can I make them ahead?

Yes. Reheat at 400°F for 8–10 minutes to crisp again.

Q: Can I make them air fryer style?

Yes! Cook at 380°F (193°C) for 18–22 minutes, shaking halfway.

Q: Are they freezer-friendly?

Best fresh, but you can freeze after baking and reheat directly from frozen at 400°F..