Golden and crisp, with just the right hit of spice, these oven-baked Mediterranean Potato Wedges are as easy as they are irresistible. Bake up a batch for a simple weeknight side or a snack you’ll keep reaching for. And that cool, creamy yogurt-shallot dip? You’ll want to slather it on everything.
Why you should try this recipe
- Simple, flavorful ingredients – Made with pantry staples and a quick homemade Mediterranean spice mix, these wedges pack a punch without any fuss. Pair them with a Pearl Couscous Salad With Halloumi And Mint or a refreshing Shirazi Salad for a complete meal.
- Versatile & plant-based friendly – Whether dipped in creamy Whipped Feta With Roasted Cherry Tomatoes, served with a fresh salad, or alongside Portobello Mushroom Burgers, these wedges fit any occasion. Want them fully plant-based? Just swap the dip for a dairy-free yogurt!
- Perfectly crispy – The secret? Patting the potatoes dry, a drizzle of olive oil, a bold mix of spices, and plenty of space on the sheet pan. The result? Perfectly golden, crispy wedges in every bite.
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The ingredients you’ll need
For the roasted potato wedges
(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)
- Potatoes – Opt for starchy varieties like Yukon Gold, Russet, or Idaho—they crisp up perfectly in the oven while staying soft and fluffy on the inside. Got extra potatoes? Turn them into my French Mashed Potatoes “Pommes Purée” or a delicious side dish!
- Paprika – This recipe uses sweet paprika, the kind with a gentle, earthy warmth and no heat. If you have mild Hungarian or Spanish (dulce) paprika on hand, they’ll work just as well.
For the Greek yogurt dip
- Greek yogurt – For the best flavor and richness, go with full-fat, authentic Greek yogurt. Sheep’s milk yogurt is a fantastic alternative with a lovely tang and. If you’re going plant-based, choose a thick, tangy dairy-free Greek-style yogurt to keep that creamy balance just right. And if you’ve got some left over, put it to good use in Spiced Roasted Cauliflower Steaks With Tahini Yogurt Sauce later in the week.
Love potatoes? Check out my Crispy Pommes Anna.
How to cut potato wedges?
Step 1. Slice in half – Start by thoroughly washing potatoes under cold water. Pat them dry. Place it on a cutting board and slice it in half lengthwise.
Step 2. Cut into quarters – Lay each half flat-side down and slice it in half again lengthwise to create quarters.
Step 3. Make wedges – Take each quarter and cut it lengthwise into two or three wedges, about 1-inch (2.5 cm) thick.
Step 4. Remove moisture. Pat the potato wedges dry with a clean kitchen towel or paper towels—this helps remove excess moisture and starch for the crispiest results. Then, transfer them to a large mixing bowl, ready for seasoning.
How to make Mediterranean Potato Wedges?
(Note: please see the recipe card below for the complete written instructions and measurements.)
Step 1. Season the wedges – Sprinkle the potato wedges with garlic powder, paprika, dried oregano, salt, and pepper, and olive oil. Use your hands to toss everything together, ensuring each wedge is evenly coated with seasoning.
Step 2. Bake until golden – Arrange the potato wedges on a parchment-lined half-sheet pan (bonus: easier cleanup!). Bake for 25 minutes, then use a spatula to flip them so they roast evenly. Return to the oven and bake for another 20 minutes, or until they’re golden brown and crisp around the edges.
Step 3. Make the dip – While the wedges bake, mix Greek yogurt, minced shallot, lemon zest, parsley, salt, and pepper in a small bowl. Give it a taste and adjust the seasoning if needed.
Step 4. Garnish and serve – Take the potato wedges out of the oven and sprinkle with optional paprika for an extra pop of flavor. Serve immediately with the creamy Greek yogurt dip and enjoy!
Nim Keys – Useful Mediterranean Potato Wedges Tips
- Choose the right potoatoes – Go for starchy varieties like Yukon Gold, Russet, or Idaho—they crisp up beautifully in the oven while staying fluffy inside.
- Pick similar-sized potatoes – Choose potatoes that are about the same size to ensure they cook evenly. This way, you won’t end up with some wedges undercooked and others overdone.
- Line the pan with parchment – Parchment paper helps your oven-baked wedges get that crispy, “fried” texture without the fryer. Plus, it makes cleanup a breeze—double win!
- Don’t overcrowd the pan – Give your wedges room to breathe by arranging them in a single layer. Overcrowding will trap moisture and keep them from getting that perfect golden crunch.
Wine Pairing🍷
PINOT GRIGIO
A crisp, chilled Pinot Grigio balances the warmth of spices with its subtle fruitiness, while its bright acidity enhances the rich, golden flavors of the crispy Mediterranean Potato Wedges.
Wine Appellation Suggestion:
Pinot Grigio from Alto Adige, Italy
Recipe FAQs
The secret to crispy wedges is patting them dry to remove excess moisture and, most importantly, not overcrowding the pan when baking. Giving them space to crisp up is key!
These Mediterranean Potato Wedges are incredibly versatile. Pair them with classic dishes like Halloumi Burgers or Portobello Mushroom Burgers, or get creative with dipping sauces like Spicy Mayo or a delicious Whipped Ricotta Dip with Roasted Olives.
Leftovers can be stored in an airtight container in the fridge for up to 3 days.
To reheat your Mediterranean Potato Wedges, place them in a preheated oven at 400°F (200°C) for about 10 minutes or until heated through. Keep in mind that they may not stay as crispy as when freshly baked, but they’ll still be tasty!
If you tried these Mediterranean Potato Wedges or any other recipe on my blog, please leave a ✨ star rating and let me know how it went in the ✍️ comments below! Merci!
Mediterranean Roasted Potato Wedges and Greek Yogurt Dip
PRINT SAVEINGREDIENTS
For the wedges
- 2.2 pounds (1 kg) potatoes
- 3 tablespoons (45 ml) extra-virgin olive oil
- 3 teaspoons regular paprika powder (also sometimes called sweet paprika)
- 2 teaspoons garlic powder
- 1 tablespoon dried oregano
- ½ teaspoon ground pepper
- ½ teaspoon kosher salt
For the yogurt dip
- ¾ cup (180 g) full-fat Greek yogurt (or sheep's milk yogurt or unsweetened plant-based Greek yogurt)
- 2 tablespoons (20 g) shallot (thinly minced)
- 3 tablespoons (10 g) flat leaves parsley (thinly chopped)
- the zest of one lemon
- ¼ teaspoon kosher salt
- ⅛ teaspoon ground pepper
INSTRUCTIONS
- Preheat the oven to 410°F (210°C).
- Cut the potatoes – Wash the potatoes thoroughly under cold running water, then dry them with a clean kitchen towel. Cut them into evenly sized wedges, about 1 inch (2.5 cm) thick (refer to the step-by-step photos above if needed).
- Remove moisture – Pat the wedges dry with the kitchen towel or paper towels to remove excess moisture and starch for crispiness. Transfer them to a large mixing bowl.
- Season the wedges – Sprinkle with garlic powder, paprika, dried oregano, salt, pepper, and olive oil. Toss with your hands to evenly coat the wedges.
- Bake until golden – Arrange the wedges on a parchment-lined half-sheet pan. Bake for 25 minutes, then, flip with a spatula, and bake for another 20 minutes, or until golden and crisp.
- Make the dip – While the wedges bake, mix Greek yogurt, minced shallot, lemon zest, parsley, salt, and pepper in a small bowl. Adjust seasoning as needed. Set aside.
- Garnish and serve – Remove the wedges from the oven and sprinkle with optional paprika. Serve immediately with the creamy yogurt dip and enjoy!
NOTES
- Choose the right potatoes – Starchy varieties like Yukon Gold, Russet, or Idaho crisp up beautifully in the oven while staying fluffy inside.
- Pick similar-sized potatoes – Consistent size means even cooking—no more worrying about some wedges being undercooked while others turn too crispy.
- Line the pan with parchment – This simple step helps achieve that crave-worthy, crispy “fried” texture—without the fryer. Plus, it makes cleanup a breeze!
- Don’t overcrowd the pan – Arrange the wedges in a single layer with space between them. Overcrowding traps moisture and keeps them from reaching golden, crispy perfection.
I made these last night, and my husband and kids gobbled them up in seconds! They were such a hit. Thank you so much for sharing this recipe. I’ll definitely be making it again and again. It’s going to be a new family favorite for sure!
This is lovely to hear, Sarah! Thank you so much for the nice review 🙂
Easy and delicious!
Thank you Ella!