Crispy Baked Greek Potato Wedges

Name: Crispy Baked Greek Potato Wedges
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 lb fingerling potatoes (rubbed and cut into wedges or halved); 2 tbsp avocado oil (or olive oil); 1 tsp dried oregano; 1 tsp garlic powder; 1 tsp onion powder; Kosher salt and pepper (to taste); 1/2 bunch fresh dill (finely chopped); Optional: lemon wedges and plain greek yogurt or tzatziki sauce

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GF V VG KF

Ultra-crispy baked potato wedges are coated in Greek seasonings and cooked in the oven to golden brown perfection. These baked fries are the perfect side dish for almost any meal. They’re easy to make (baked, not fried!) and they’re completely irresistible… you won’t be able to stop eating them!

top view of baked potato wedges with a bowl of greek dipping sauce

Baked potato wedges are 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!

They make an awesome appetizer, snack, or side dish to pair with all types of main courses including proteins, like steak and chicken, salads, soups, sandwiches, burgers, and more.

Why you’ll love this recipe

Easy to make: All you have to do is toss the potato wedges in oil and seasonings, and bake them, turning them over once. Easy, peasy! Anyone can make this potato wedges recipe!
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. We cook them in a hot oven until they are soft on the inside and crispy on the outside.
Versatile: Roasted potato wedges 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!
Healthy: By baking the potato wedges we use far less oil, which means there are fewer calories and less fat overall, compared to french fries. Potatoes also contain plenty of vitamins and minerals.

Ingredients needed to make these crispy baked potatoes

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:

Potatoes: Fingerling potatoes work really 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: We 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!

Fingerling potatoes in a bowl with seasonings divided into small bowls.

How to make this recipe

Even though these taters are absolutely irresistible and everyone loves them, they’re really quite easy to make. Once you’ve prepped the potatoes, the recipe is pretty much hands-off. Here’s the simple method:

Full, printable recipe at the bottom of the page.

Prep: Preheat the oven to 450ºF and line a large baking sheet with parchment paper. Scrub the potatoes until clean, then slice each potato into wedges or in half lengthwise.
Season: Place the potato wedges onto the prepared pan. Drizzle with the oil and sprinkle with all the seasonings. Mix with your hands to coat, then spread in a single layer.

Potatoes seasoning and on a baking sheet pan.

Cook: Bake for around 30 minutes, flipping halfway.
Serve: Garnish the wedges with fresh dill and serve with a dollop of yogurt or tzatziki sauce and lemon wedges.

Crispy baked potato wedges on a parchment lined baking sheet.

Tips for recipe success

Here are some tips to make sure you serve up perfectly crispy 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. Plus, the peel is filled with nutrients, adds color and texture, and helps the fries to become extra crispy in the oven.
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 really crisp up!

Frequently asked questions

How do you crisp potato wedges?

The best way to ensure your potatoes get plenty crispy is to thoroughly dry them after cleaning them and cook them in a single layer and in a hot oven.

What do you eat with potato wedges?

Potato wedges pair well with a variety of foods; such as chicken, beef, seafood, salads, sandwiches, chicken tenders, burgers, etc.

Are baked potato wedges good for you?

Baked potato wedges are naturally high in vitamins like vitamin C, potassium, vitamin D, and more. They are naturally vegan and gluten-free and when baked you use far less oil than you would with fries, which are often deep-fried.

close up crispy baked potato wedges on a pan

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.

Potato wedges served with a creamy sauce.

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top view of crispy potato wedges on a pan with greek dressing dip

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