Mediterranean Garlic Potato Wedges Recipe
These Mediterranean Garlic Potato Wedges are golden and crisp on the outside, fluffy inside, and packed with garlic, oregano, paprika, lemon, fresh parsley, and Parmesan. They're a simple Mediterranean-inspired side dish that turns everyday potatoes into something incredibly flavorful. Serve them with grilled chicken, fish, kebabs, salads, hummus, or your favorite yogurt-based dip. With a few simple preparation tricks, you'll get beautifully roasted wedges that are perfect for both weeknight dinners and entertaining.
Ingredients
- 2½ pounds russet potatoes
- 3 tablespoons extra-virgin olive oil
- 4 cloves garlic finely minced, divided
- 2 teaspoons dried oregano
- 1 teaspoon smoked paprika
- ¼ teaspoon red pepper flakes
- 1 teaspoon fine salt
- ½ teaspoon freshly ground black pepper
- ⅓ cup finely grated Parmesan cheese
- ¼ cup fresh parsley finely chopped
- 1 lemon
- Cold water for soaking
Instructions
- Wash and scrub the potatoes well, leaving the skins on. Cut each potato lengthwise in half, then cut each half into 3–4 evenly sized wedges.
- Place the potato wedges in a large bowl, cover with cold water, and soak for 20–30 minutes. Drain completely and pat the wedges very dry with clean kitchen towels or paper towels.
- Preheat the oven to 425°F (220°C) and line a large rimmed baking sheet with parchment paper.
- In a large bowl, combine the olive oil, 2 minced garlic cloves, oregano, smoked paprika, red pepper flakes, salt, and black pepper. Add the dried potato wedges and toss thoroughly until evenly coated.
- Arrange the potatoes in a single layer on the prepared baking sheet, leaving space between each wedge. Use a second baking sheet if necessary to avoid overcrowding.
- Roast for 25 minutes without disturbing them. Carefully flip the wedges so another cut side is against the hot baking sheet.
- Scatter the remaining 2 minced garlic cloves over the potatoes and return the tray to the oven. Roast for another 10–15 minutes, until the wedges are golden brown outside and tender when pierced with a fork.
- Remove the potatoes from the oven and immediately sprinkle the grated Parmesan over the hot wedges. Return them to the oven for 1–2 minutes if you want the cheese slightly softened.
- Transfer the wedges to a serving platter and finish with 1 teaspoon finely grated lemon zest, ¼ cup chopped fresh parsley, and 2 tablespoons fresh lemon juice.
- Taste and adjust the seasoning with a small pinch of additional salt, black pepper, or lemon juice if needed. Serve immediately while the wedges are hot and crisp.