These loaded greek potato wedges are simply, amazing! The crispiest potato wedges are topped with tzatziki sauce, tomatoes, olives, and crumbled feta. Exploding with flavor, this pan of wedges makes an awesome side dish or an appetizer for your next get together.
If you need an appetizer, pass on stuff in the frozen isle of the grocery store, and make this pan of loaded greek wedges instead! Your guests and your family deserve better than pizza rolls and frozen wings, give them real food made out of fresh ingredients. You can serve them great tasting food, that takes minimal prep and you can be proud of what you made with your own two hands. So let’s get cooking!
These potato wedges are made crispy by soaking them in hot water for a few minutes before baking them. This will take some of the starch out of them and let them develop a crispy skin while baking, just what we want!
I also topped them with my homemade tzatziki sauce because it brings a greek flare to the potatoes and is super simple to make! Tzatziki, for being so flavorful, requires only a few, everyday ingredients. I’ve found that often times, simple ingredients are better and brings out unexpected and powerful flavors. So give this recipe a try, you won’t be disappointed!
- I used regular black olives in the pictures, but feel free to try other olives! Kalamata olives would be especially delicious here.
- If you’d like to save some time, you could make the tzatziki ahead of time and keep in the fridge until you are ready to serve. However, I would not recommend making the potatoes ahead, as the texture changes once they are chilled.
- You don’t have to soak the potato wedges if you are running short on time, the wedges with still get crispy. Soaking them just makes them EXTRA crispy.
- For The Potato Wedges:
- 6 medium sized russet potatoes
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 2 teaspoons dried rosemary or several sprigs fresh rosemary
- 2 tablespoons olive oil
- For The Tzatziki Sauce:
- ½ cup greek yogurt
- juice from ½ a lemon
- ½ teaspoon black pepper
- 2 cloves garlic, minced
- 1½ teaspoons dried dill
- ½ cup english cucumber, diced
- For The Topping:
- 1 large, ripe tomato, diced
- ½ cup olives of choice
- ½ cup crumbled fetta cheese
- Preheat the oven to 375 degrees.
- Wash and cut the potatoes into wedges and place in a large bowl. Cover with hot water and let sit for 5 minutes to soak some of the starch off of the potatoes. Drain them and place on a baking sheet. Sprinkle over the potatoes the salt, pepper, garlic powder, rosemary, and oil and toss the wedges with your hands to coat. Put the potatoes in the oven and bake for approximately 40 minutes, stirring occasionally to make sure they brown on all sides. The potatoes are done when they are golden brown and soft when pierced with a fork.
- While the potatoes bake, you can prepare the sauce. In a small mixing bowl, add the greek yogurt, lemon juice, pepper, garlic, and dill and mix thoroughly. Add in the diced cucumber and mix again. Place in the fridge until you are ready to serve the wedges.
- When the potatoes are done baking, let them cool for about 5 minutes before topping them first with the tzatziki sauce, then with the diced tomato, olives, and feta cheese. Enjoy!