For the Best Ever Potatoes, Make Them the Greek Way

I was introduced to this recipe in one of my biggest life moments. About nine years ago, while navigating the wonderful (and occasionally weird) world of first-time pregnancy cravings, some friends invited me and my husband over for evening snacks. They served these incredible Greek-style potato fries, their attempt to recreate something they'd eaten at a local restaurant. 

I'll never forget swinging in the hammock chair on their back porch, grabbing bite after bite of these potatoes, self-consciously thinking that I was eating more than my share. Maybe it was the pregnancy hormones, or maybe they were just that good. But I still remember how the crispy edges gave way to perfectly tender centers, all topped with bright, fresh herbs and a hint of salty feta that melted ever so slightly over the hot potatoes. I couldn't get enough!

Since then, I’ve come up with my own Greek-style oven fries, which have now become a staple in my kitchen. I’ve tweaked the seasonings over time, landing on a recipe that’s fast enough for a busy weeknight and versatile enough to serve next to almost anything—roast chicken, summer steaks, TJ’s falafel, or souvlaki. 

The recipe calls for just a handful of pantry staples, but don’t skip the fresh herbs or lemon wedges if you have them—those bright pops of flavor make a good dish great. They’re quick to prep, endlessly adaptable, and forgiving even on chaotic evenings filled with interruptions and little voices calling for attention.

Tips for Making the Perfect Potato Wedges

• Spud selection: Yellow potatoes, like Yukon Golds, are my go-to—they’re rich and buttery, and they crisp up beautifully while staying soft inside. Russets are fine in a pinch, but they’re drier, fluffier, and not quite as luxurious.
• Fries with that? I cut the potatoes into wedges to pare down the prep time on busy nights. But when I have the time, I really love the texture I get from cutting them into smaller french fry shapes. You may need to adjust the cook time if the potatoes are thinner.
• Get ahead: For all of the meal preppers out there, you can cut the potatoes up to a day ahead. Keep them submerged in cold water in the fridge, then drain and pat them completely dry before seasoning and baking. This also helps them release excess starch, making the potatoes crispier when cooked.
• Get creative with your seasonings: A sprinkling of fresh herbs adds a bright finish that is entirely optional but highly recommended. For a spicier version, toss in chili flakes or cayenne, and for more depth, sprinkle in some onion powder or paprika.
• Love for lemons: Brighten things up by adding lemon zest to the seasoning mix, or mix it with salt and sprinkle it over the wedges just before serving. 
• Dipping sauces: Serve with tzatziki, hummus, or garlic aioli for added flavor and a fun textural component.
• Potachos: For a fun twist on a meal, use the potatoes as a nacho-like base and top with the components of a Greek salad. Dice veggies like tomatoes, red onion, and kalamata olives very small and sprinkle them over top of the wedges. Serve with cucumber-heavy tzatziki and sausages, pork tenderloin, rotisserie chicken, or any other easy protein you like. 

Preheat the oven to 425°F. 

Prepare the potatoes:

Slice the potatoes in half, then slice into 1/2-inch wedges.

Add the potatoes to a large bowl and drizzle with the olive oil. Toss to coat. Sprinkle over the oregano, garlic powder, salt, and pepper, and toss once more to evenly coat all the wedges.

Roast:

Place the potatoes onto a baking sheet, flat surfaces down, and spread them out in a single layer, ensuring space between each wedge. Avoid overcrowding the pan, which can cause them to steam; if necessary, use 2 pans.

Bake until golden brown, crisp on the outside and fluffy on the inside, 25 to 30 minutes, flipping halfway through. Season with more salt and pepper, if desired. Sprinkle with crumbled feta and herbs, if using, then transfer to a plate. Serve immediately with lemon wedges.

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