Baked Mediterranean Potato Wedges
🥣 Ingredients (Serves 3–4)
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3 large russet or Yukon Gold potatoes
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3 tbsp olive oil
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3 cloves garlic, minced
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1 tsp dried oregano
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1 tsp dried thyme
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½ tsp smoked paprika
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½ tsp ground cumin (optional but adds depth)
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¾ tsp salt
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½ tsp black pepper
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Zest of ½ lemon
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1 tbsp lemon juice
Optional Toppings
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¼ cup crumbled feta cheese
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2 tbsp chopped fresh parsley
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Tzatziki or garlic yogurt sauce for dipping
👩🍳 Instructions
1️⃣ Prep the Potatoes
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Preheat oven to 425°F (220°C).
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Wash and scrub potatoes (leave skin on for crispiness).
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Cut into evenly sized wedges (about 8 wedges per potato).
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Pat dry with paper towels.
👉 Dry potatoes = crispier wedges.
2️⃣ Season
In a large bowl, mix:
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Olive oil
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Garlic
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Oregano
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Thyme
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Paprika
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Cumin
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Salt & pepper
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Lemon zest
Add wedges and toss until fully coated.
3️⃣ Bake
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Line a baking sheet with parchment paper.
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Arrange wedges cut-side down in a single layer.
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Bake 30–40 minutes, flipping halfway through.
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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
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Don’t overcrowd the pan.
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Use high heat (425°F is ideal).
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Flip halfway for even browning.
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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?
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Too much moisture
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Pan overcrowded
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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..
