Description

Loaded Mediterranean Potato Wedges are crispy roasted potato wedges topped with tangy feta, fresh vegetables, olives, and a drizzle of creamy tzatziki for a bold and satisfying appetizer or side.

Ingredients

4 medium russet potatoes, cut into wedges
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1/2 cup diced cucumber
1/2 cup cherry tomatoes, halved
1/4 cup kalamata olives, sliced
1/4 cup red onion, thinly sliced
1/3 cup crumbled feta cheese
1/4 cup tzatziki sauce
2 tablespoons chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a bowl, toss potato wedges with olive oil, garlic powder, paprika, salt, and pepper.
Spread wedges in a single layer on the baking sheet. Bake for 30-35 minutes, flipping halfway, until golden and crispy.
Transfer potato wedges to a serving platter. Top with cucumber, cherry tomatoes, olives, red onion, and crumbled feta.
Drizzle with tzatziki sauce and garnish with chopped parsley. Serve immediately.

Notes

Use Greek yogurt-based tzatziki for a lighter option.
For extra crispiness, soak potato wedges in water for 30 minutes before baking and dry well.
Add grilled chicken or chickpeas for a heartier meal version.