Baked Greek Fingerling Potato Recipe

This baked Greek fingerling potato recipe is so much better than fries! They are just as crispy but chunkier and take almost no time to make, with far less oil, making them much healthier than fries.

Fingerling potatoes are coated in Greek-inspired seasonings, then oven-roasted until they’re crispy on the outside and fluffy on the inside. In my opinion, they’re just as delicious as deep-fried potatoes! If you love Greek-style potatoes, you may also like our Greek Lemon Potato Bake recipe.

They make an awesome appetizer, snack, or side dish to pair with all types of main courses including proteins, like Grilled steak and crispy baked chicken thighs, salads, soups, sandwiches like this grilled chicken sandwich, burgers like this feta turkey burger, and more.

Why you’ll love this recipe

• Easy to make: All you have to do is toss the fingerling potato wedges in oil and seasonings and bake them, turning them over once.
• Incredibly delicious: The perfect Greek flavorings for well-seasoned potatoes consist of dried oregano, garlic powder, onion powder, and dill to make sure these babies are super tasty. I cook them in a hot oven until they are soft on the inside and crispy on the outside.
• Versatile: This baked Fingerling Potato recipe will go with a variety of different foods such as fish, beef, chicken, vegetables, eggs, etc. You can pair these potatoes with almost anything or simply snack on them by themselves!

Aside from being super tasty and a guaranteed crowd-pleaser, you’ll love that this recipe requires very minimal ingredients. Here’s what you’ll need, full measurements are listed further down below in the recipe card.

• Potatoes: Fingerling potatoes work well for this potato wedges recipe as they’re not too large and they crisp up nicely, however, russet potatoes, red potatoes or Yukon Gold potatoes would work well too.
• Avocado oil: I like to use avocado oil because it’s great for cooking at high heat and it’s one of the best oils for you! Other oils that would work are extra virgin olive oil or grapeseed oil.
• Seasonings: Dried oregano, garlic powder, onion powder, salt, and pepper all pack a huge punch of flavor! If you’d like a little kick of heat, add about 1/8 to 1/4 teaspoon of cayenne pepper.
• Garnish: Adding a fresh herb like chopped dill brings another level of flavor and texture to this potato wedges recipe. It’s delicious, don’t skip it!

Here are some tips to make sure you serve up perfectly crispy Fingerling potatoes every time!

• To peel or not to peel: Do not peel! Fingerling potatoes have thin skins that are easy to eat. Once these are baked, you won’t even notice the peeling.
• Size of wedges: Make sure all of your wedges are approximately the same size so that they’ll cook evenly.
• Give your potatoes space: Make sure that the wedges are in one layer on the pan; if they’re overlapping, they will steam rather than roast and not become crispy.
• Bake in a hot oven: We’re roasting these delicious gems at 450 degrees Fahrenheit so that they can crisp up!

Storing & reheating leftovers

• Storing leftovers: Oven-roasted potatoes are best enjoyed immediately. Over time, they start to lose texture and flavor. If you do have leftovers, let them cool to room temperature and then store them in an airtight container in the fridge for 3 to 5 days.
• Reheating tips: To reheat leftover potatoes, re-bake the potatoes until they’re firm and crisp. Spread the wedges on a baking sheet, drizzle them with a touch more oil, and bake them at 450 degrees for 5-6 minutes or until crispy. I wouldn’t recommend the microwave as it tends to make them even softer. Alternatively, you can also reheat them on the stovetop. Simply add them to a cast-iron skillet (or your favorite non-stick pan) with a touch of olive oil, and cook until crispy and warmed through.