How To Make Greek Potato Wedges

With crispy golden-brown edges and the fresh aroma of lemon, olive oil and herbs, these warm potatoes make a great addition to any meal – whether it’s Greek-inspired or not. For anyone learning to cook, Greek potatoes are easy to make, and will have everyone asking you for the recipe. Just peel some large Yukon or russet potatoes – but any variety will do – cut them into wedges and coat them in the dressing to absorb the light flavors. Don’t overcrowd the potatoes while they are roasting, as this will prevent them from cooking evenly with that highly desirable crisp on the edges. Be sure to serve this warm, right out of the oven, for the full flavor experience. In this video, Chef Mark will show you how to cook finger-licking good Greek potato wedges. For more great cooking demonstration videos, subscribe to the LearnToCookOnline YouTube channel.

Greek Potato Wedges Recipe

Ingredients
1-1/2 lbs. Idaho Russet potatoes, scrubbed, peeled and cut into wedges (also known as steak fries)
1 oz. EV Greek olive oil (if avail)
3 gloves garlic thinly sliced
1/2 tsp. Greek oregano
1 juice of a lemon
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Method
1. Heat oven to 425 degrees F. Toss potatoes with of olive oil, add salt and pepper and garlic
2. Add oregano and lemon juice
3. Bake in oven 25 minutes until browned on the top
4. Keep warm until service time

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