Greek Potato Wedges

Enjoy the flavours of Greece with these crispy Greek Potato Wedges. Seasoned with zesty lemon, aromatic Greek seasoning, and topped with creamy feta, they're perfect for a quick weeknight dinner or as a side dish for your next gathering.

Product: Screaming Seeds Greek Seasoning

Serves 4-6

Effort: Easy

Prep time: 15 mins

Cook time: 35 mins

Gluten free

Ingredients

• 800g potatoes, washed, skin-on, chopped into wedges
• 3 tbsp olive oil
• 1.5 tbsp Greek seasoning
• 1 small red onion, thinly sliced
• 18-20 black olives
• 150g feta cheese
• Zest of 1 lemon
• Flat leaf parsley
• Natural yogurt, to serve

Instructions

1. Place the potatoes in a medium pan, cover with cold water, and bring to a boil. Boil for 10-13 minutes until the potatoes are soft and tender but not mushy. You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating.

2. While the potatoes are cooking, preheat the oven to 220°C (200°C fan).

3. Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, allowing excess moisture to evaporate.

4. Place the potatoes into a lined baking tray, drizzle with olive oil, juice of ½ lemon, Greek seasoning, and a pinch of salt & pepper. Add the olives and red onion, then mix well.

5. Place in the oven for 35-40 minutes, tossing once, until the potatoes are crispy.

6. Transfer the baked mixture to a serving plate and crumble the feta on top, then sprinkle with lemon zest and parsley. Serve with natural yogurt for dipping!

Hints & Tips

• Make Ahead: Boil the potatoes ahead of time, cool, cover, and refrigerate for up to a day. Bring the potatoes up to room temperature before frying to avoid cold spots.
• Easy Swaps: Substitute feta cheese with goat cheese for a tangier flavor. Green olives can be used instead of black ones.
• Serving Suggestion: Serve with a fresh salad for a BBQ or with roast chicken or slow-cooked lamb.
• Store in the fridge for up to 3 days. Reheat leftovers in the oven for 15-20 minutes or enjoy cold. Serve with natural yogurt and a fresh squeeze of lemon.