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

Prep Time 20

Cook Time 45

Servings servings

Calories 329kcal

Author Subhasmita

Ingredients

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)

Instructions

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.

Nutrition