These Potato Wedges in a lemony Greek Marinade are baked in the oven until crispy and golden brown. Serve these healthy baked wedges as a side dish or as an appetizer.
Look how crispy these baked Greek potato wedges are. These wedges are perfectly seasoned from the inside out and then baked in the oven until golden brown. When you crave French fries but want to avoid frying, then baked wedges are the best.
How to Cut Potatoes For Potato Wedges?
Cutting potatoes for wedges is easier than cutting French fries.
Cut potato into half. Then each half into two parts lengthwise and then again each part into two.
For even cooking make sure to use similar sized potatoes and cut them into equal thickness.
I like to keep the skin on but you can peel the skin if you prefer.
Why cook Potatoes before baking?
Most of the potato wedges recipe asks to season the wedges and directly bake in the oven. Then why an additional step of cooking the potatoes.
Well I have tried both the ways. No doubt that baking the potatoes directly gives crispy wedges but I felt the seasoning doesn't quite really gets inside the potatoes.
So by briefly cooking the potatoes in salted water, potatoes soaks up the seasoning well and also the baking time reduces.
Another advantage of par boiling the potatoes are, after par cooking, let it cool completely, toss them in a the marinade and freezer. And next time when you crave for wedges, just pop the wedges into a hot oven and bake until crispy.
Greek Marinade For the Potato Wedges
Tangy, garlicky and fresh, this Greek marinade is easy to put together.
- Olive oil
- Lemon Juice
- Dried Oregano and Rosemary
- salt and pepper
- Paprika(Optional) - If you need a bit of color, then add ½ teaspoon of paprika.
- Cumin (Optional) - ½ teaspoon of cumin powder for a smoky taste. A
Tips For Extra Crispy Wedges
- Cut the wedges to equal thickness, so that they cook evenly.
- Don't cook the wedges completely. When you insert a fork in the thickest part of the wedge, it should still be firm.
- Once the wedges are cooked, let them cool completely.
- Season well with salt. Because there is salt while cooking, add salt accordingly to the marinade.
- While baking spread the wedges in a single layer without crowding the pan. If the pan is overcrowded, then the potatoes would start to steam and won't crisp up.
- Flip the wedges in between for even crisping.
More Potato Recipes...
Baked Greek Potato Wedges
- 5 Medium Potatoes (2 pounds)
- ¼ cup Olive oil
- 1.5 tablespoon Minced Garlic
- 2 tablespoon Lemon Juice
- 2 teaspoon Dried Oregano
- 1 teaspoon Rosemary
- ½ teaspoon Pepper
- 1 teaspoon Salt (adjust per taste)
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius.
- Cut each potato in half lengthwise, then cut each half lengthwise to make quarters. Then again cut each piece into half lengthwise. You will end up with 8 wedges in total.
- Bring a pot of water (just enough for the potato wedges to fully submerged) to boil.
- Add salt to the pot ( I added 1.5 teaspoon salt to 8 cups of water)
- Add potato wedges to the water and let it cook on medium-high heat for 8 minutes.
- Don't cook the potato completely. It should only be cooked about 40%. When you insert a fork it should still be quite firm at the middle.
- Drain the potatoes, arrange in a tray and let it cool completely.
- To make Greek marinade, In a big mixing bowl add rest of the ingredients. Whisk well.
- Add cooled down potato wedges to the marinade. Toss well until everything is coated well.
- Arrange potatoes in a baking sheet in a single layer. Don't crowd the sheet.
- Bake at 400 F / 200 C for 30 minutes.
- Take out the baking tray after 30 minutes, flip the wedges. Bake again for 20 minutes or until it looks crispy around the edges.