Greek Potato Wedges

Greek Potato Wedges

If you're a lover of the Mediterranean diet, you'll love Greek potato wedges. The lemon-y potatoes, roasted with dried and fresh herbs are so delicious and are a perfect accompaniment to all Greek foods.

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Greek potato wedges on an oval plate with chicken souvlaki and Greek salad.

Greek Potato Wedges

Visit any authentic Greek restaurant and you’ll find some delicious lemon-y potatoes on your plate. Greek potato wedges are not difficult to make, but the simple flavors added to the right potatoes take your regular roasted potatoes and makes them that much better. I like a potato on your plate that you’ll remember and Greek potato wedges do the trick – tender and moist on the inside with crispy brown bits on the outside and full of flavors of herbs and lemon. 

Ingredients on a striped wooden cutting board - potato wedges in a glass bowl, lemon, rosemary, oregano, salt, pepper, olive oil.

Best Potato for Potato Wedges

My potato of choice for Greek potato wedges is the humble russet. I give them a good scrub and leave the skin on – not only does it help to hold the potato together and stop it from crumbling, it’s more nutritious to leave the skin on. The russet is a high starch potato which means that it will stay tender and fluffy on the inside. Simply cut the russet into wedges that are about 1-inch thick at the widest part. 

Greek Potato Wedges cooking in the basket of an air fryer oven.

How to Air-Fry Potato Wedges

The trick to getting the fluffy inside with crispy outside of a potato wedge is to take the time to blanch the potato in salted boiling water first. I know it’s tempting to just want to toss the potatoes in the oven or air-fryer, but taking the time to blanch the potatoes for just 4 minutes is enough to ensure there’s enough moisture in the potato to stay tender. Then, finishing the Greek potato wedges is easy – toss with lemon juice, olive oil and herbs before air-frying at 400ºF for 20 minutes, giving them a flip halfway through. Sprinkle lemon zest and fresh oregano on at the end and then pop the Greek side dish on the plate. 

What to Serve with Greek Potato Wedges

Of course, if you’re making Greek Potato Wedges, it makes sense to serve them with other Greek dishes. You might try making some Chicken Souvlaki or vegetarian moussaka as the main course, or you might just like having the potatoes next to a Chicken Gyro sandwich or a Greek Pasta Salad. Then again, you could serve these delicious potatoes with any main meal and they’d be just as delicious. 

 

Greek Potato Wedges - Air Fryer Version

Nutrition Info Print Recipe
  • Prep Time: 6 m
  • Cook Time: 24 m
  • Total Time: 30 m
  • Servings:
    4

Ingredients

  • 3 russet potatoes scrubbed and cut into long wedges
  • 2 tablespoons olive oil
  • zest and juice of half a lemon
  • 1 teaspoon dried oregano
  • 1 teaspoons finely chopped fresh rosemary
  • salt and freshly ground black pepper
  • fresh oregano leaves

Instructions

  1. Bring a large saucepan or stockpot of water to a boil. Season the water well with salt and blanch the potato wedges in the seasoned water for about 4 minutes. Drain the potatoes and return them to the saucepan to steam dry for a minute or two.
  2. Add the olive oil, lemon juice, oregano, rosemary, salt and freshly ground black pepper to the saucepan and toss the wedges gently.
  3. Transfer the potatoes to the air fryer and air-fry at 400ºF for 20 minutes, turning the potatoes over halfway through the cooking time.
  4. When the potatoes are nicely browned, transfer the potatoes to a serving platter and sprinkle the lemon zest and fresh oregano on top.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Greek Potato Wedges - Air Fryer Version on Blue Jean Chef. Thank you!

Greek Potato Wedges - Oven Version

Nutrition Info Print Recipe
  • Prep Time: 10 m
  • Cook Time: 35 m
  • Total Time: 45 m
  • Servings:
    4

Ingredients

  • 3 russet potatoes scrubbed and cut into long wedges
  • 2 tablespoons olive oil
  • zest and juice of half a lemon
  • 1 teaspoon dried oregano
  • 1 teaspoons finely chopped fresh rosemary
  • salt and freshly ground black pepper
  • fresh oregano leaves

Instructions

  1. Pre-heat the oven to 425ºF.
  2. Bring a large saucepan or stockpot of water to a boil. Season the water well with salt and blanch the potato wedges in the seasoned water for about 4 minutes. Drain the potatoes and return them to the saucepan to steam dry for a minute or two.
  3. Add the olive oil, lemon juice, oregano, rosemary, salt and freshly ground black pepper to the saucepan and toss the wedges gently.
  4. Transfer the potatoes to a baking sheet and bake at 425ºF for 30 to 40 minutes, tossing the potatoes halfway through the cooking time.
  5. When the potatoes are nicely browned, transfer the potatoes to a serving platter and sprinkle the lemon zest and fresh oregano on top.
Enjoy,
If you made this recipe, please add your comments and ratings below.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. If you’ve made this recipe and would like to share it with your friends, please link back to Greek Potato Wedges - Oven Version on Blue Jean Chef. Thank you!

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Comments (8)Post a Reply

  2. 5 stars
    I made these the other day. Boiling the potatoes really made a difference. They came out crispy and delicious. I will definitely use this recipe again.

    Reply

  3. 5 stars
    We used our Breville oven to air fry the potatoes. Boiling the potatoes first is key to making the best potatoes ever! We used your recipe and couldn’t stop eating potatoes! It took a minute for the water to come back to a boil so I probably had potatoes in water about 5 minutes. Should I have timed from when potatoes went into water?

    Reply

    1. Hi Deanna. I think a minute here and there won’t make too much of a difference. If you want to be exact, however, use more water next time so that the boil returns faster and start timing when the potatoes go into the water. But again, I think a minute over time is fine.

      Reply

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