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Mediterranean potato wedges are the ultimate comfort side dish that transforms basic pantry items into something truly mouthwatering. These oven-roasted spuds feature a golden, crunchy exterior with soft centers, all soaked in a zesty mix of lemon, aromatic garlic, and traditional oregano.
INGREDIENTS- Potatoes: 2 lbs Russet or Yukon Gold, sliced into 1-inch wedges after peeling for consistent baking.
- Olive oil: ½ cup, creating those irresistibly crisp, golden edges.
- Lemon juice: ¼ cup, adding that signature bright, zingy taste.
- Chicken broth: 1 cup, for rich flavor foundation.
- Garlic: 4 cloves, smashed and peeled to release their aromatic flavor throughout.
- Oregano: 2 tsp, delivering that authentic Greek herb profile.
- Chicken bouillon cube: 1, melted into the broth for extra savory notes.
- Salt: To taste, enhancing all the flavors.
- Pepper: ¼ tsp, giving a subtle warmth.
- Step 1:
- Set your oven to 400°F (200°C).
- Step 2:
- Cut potatoes into 1-inch wedges after peeling. Place them in a 9x13-inch baking dish.
- Step 3:
- Melt the chicken bouillon in the broth, then combine with olive oil, lemon juice, garlic, oregano, and pepper.
- Step 4:
- Drizzle the mixture over your potato wedges, making sure they're completely covered.
- Step 5:
- Bake for 20 minutes, then turn the wedges to get them coated again in the liquid.
- Step 6:
- Keep baking for another 35-45 minutes until liquid reduces and potatoes start getting golden on top.
- Step 7:
- Turn up the oven to 415°F (213°C). Move potatoes to a baking sheet and spoon some of the pan's olive oil over them.
- Step 8:
- Bake for 15 minutes more, flip them over, then bake another 10-15 minutes until they're super crispy and golden all over.
- Step 9:
- Add salt to taste and serve them hot as the perfect side.
- These potatoes taste best right out of the oven alongside grilled meats, fresh veggies, or your favorite Greek-style salad.
- You can keep leftovers in the fridge for up to 3 days in a sealed container. Pop them back in the oven when reheating to get that crunch back.
- Don't crowd the baking sheet if you want really crispy potatoes. They need space between them.
- Want a plant-based version? Just swap in veggie broth and skip the bouillon cube.
Tips from Well-Known Chefs
- Chef Tip: Try topping the finished potatoes with some crumbled feta for an amazing salty-tangy combo.
- Chef Tip: A tiny bit of smoked paprika can add a wonderful smoky dimension to the dish.
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