Description
Crisp baked potato wedges topped with feta, tomatoes, olives, red onion, and fresh herbs. A vibrant, Mediterranean-inspired dish that balances salty, tangy, and fresh flavors for a satisfying meal.
Ingredients
4 large russet potatoes, peeled and cut into wedges
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
8 oz crumbled feta cheese
1 cup diced ripe tomatoes
1/4 cup Kalamata olives, pitted and halved
1/4 cup finely diced red onion
1 tablespoon fresh lemon juice
2 tablespoons chopped fresh parsley
Instructions
Preheat oven to 425°F (220°C)
Toss potato wedges with olive oil, oregano, garlic powder, salt, and pepper until evenly coated
Spread wedges in a single layer on a parchment-lined baking sheet
Bake for 25-30 minutes, flipping halfway, until golden and crispy
Sprinkle crumbled feta and red onion over fries during the last 5 minutes of baking
Remove from oven and top with tomatoes, olives, lemon juice, and fresh parsley
Notes
For extra crispiness, bake on a wire rack.
Substitute feta with crumbled paneer or halloumi for a halal option.
Add spinach leaves or sun-dried tomatoes for variation.
Store leftovers in an airtight container in fridge for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 2g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 40mg