Baked Greek Fingerling Potato Recipe
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.
Servings: 4 servings
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
Instructions
- Preheat the oven to 450F and line a large baking sheet with parchment paper.
- Place the potato wedges into 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.
- Bake for around 30 minutes, flipping halfway.
- Garnish the wedges with fresh dill and serve with a dollop of yogurt/tzatziki sauce and lemon wedges.
Video
Notes
- 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.
Nutrition
Serving: 1serving | Calories: 242kcal | Carbohydrates: 41g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 596mg | Potassium: 975mg | Fiber: 5g | Sugar: 2g | Vitamin A: 13IU | Vitamin C: 45mg | Calcium: 38mg | Iron: 2mg