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Baked Greek Potato Wedges

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.
Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword Baked Potato Wedges
Prep Time 20 minutes
Cook Time 45 minutes
Servings 4 servings
Calories 329kcal


  • 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


  • 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.


Serving: 1serving | Calories: 329kcal | Carbohydrates: 48g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Sodium: 598mg | Potassium: 1145mg | Fiber: 6g | Sugar: 2g | Vitamin A: 25IU | Vitamin C: 55mg | Calcium: 50mg | Iron: 3mg