These crispy and flavorful Mediterranean Potato Wedges are super easy to make and baked in the oven. Perfect for a weeknight meal, or just as a savory snack. And don’t forget the quick yogurt and shallot dip to go with it!

oven-roasted Mediterranean potato wedges on a tray.

A few details about the recipe


These flavorful potato wedges are made with simple, pantry staple ingredients. Perfect for lazy evenings or just a light lunch. The homemade spice mix is made with traditional Mediterranean herbs and spices. It consists of mixing dried oregano, garlic powder, smoked paprika, green pepper, and sea salt. Nothing fancy, but so delicious!

The process is quite simple and goes as follows: simply rinse good-quality potatoes, cut them first in half, then lengthwise into wedges. Drizzle some extra-virgin olive oil on top, sprinkle the seasoning mix, toss everything together, and line the wedges on a sheet pan or tray. A key step is to not overcrowd the sheet pan while baking the wedges. The wedges should be lined on a single layer on the sheet pan for the best result and maximum crunchiness.

And voilà! After 50 minutes in the oven, the wedges are ready!

Note: the potato wedges are plant-based and include no animal products. However, the dipping sauce is not. To make this recipe 100% plant-based, just replace the sheep’s milk Greek yogurt with unsweetened plant-based Greek yogurt!


Raw potato wedges on a chopping board

Minced shallot, greek yogurt and parsley on a chopping board

What to serve these wedges with?

I love making these oven-roasted wedges for a light lunch, and sometimes dunk them in this 5 Minute Homemade Lemon Chili Mayo. This is such a delicious combo! And of course, they are the best accompaniment for my flavorful Halloumi Burgers. You should check these recipes out!

Wine Pairing for Mediterranean Roasted Potato Wedges🍷

PINOT GRIS

This grape variety also called Pinot Grigio in Italy, or Grauburgunder in Germany produces wines that are bold with flavors. They usually display aromas of peach, apricot, and smoky notes. In the French wine region of Alsace, the wines are usually made off-dry.

Their concentrated and complex flavors will bring out the paprika, garlic, and oregano while bringing freshness and balance thanks to their beautiful acidity.

WINE APPELLATION SUGGESTIONS

Pinot Gris from Alsace, France
Pinot Grigio from Alto Adige, Italy
Grauburgunder (the German name for Pinot Gris) from Rheingau, Germany


Raw potato wedges coated with Mediterranean seasoning and olive oil

Recipe FAQs

How long do these roasted potato wedges keep?

The wedges can be kept for up to 3 days in the fridge in an airtight container.

How to reheat the leftover roasted potato wedges?

Bake the leftovers in a preheated oven at 400°F (200°C) for 10-15 minutes, or until heated.


A hand dipping a potato wedge into a greek yogurt sauce

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oven-roasted Mediterranean potato wedges on a tray.

Mediterranean Roasted Potato Wedges and Greek Yogurt Dip

5 from 1 vote
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Prep Time : 15 minutes
Cook Time : 50 minutes
Total Time : 1 hour 5 minutes
Servings : 4
These crispy and flavorful Mediterranean Potato Wedges are super easy to make, baked in the oven, for a weeknight meal, or just as a savory snack. And don't forget the quick yogurt and shallot dip to go with it!

INGREDIENTS
 

For the wedges

  • 35.2 ounces (1 kg) potatoes
  • 3 tablespoons (45 ml) extra-virgin olive oil
  • 2 teaspoons (4 g) paprika powder
  • 2 teaspoons (4 g) garlic powder
  • 1 tablespoon (3 g) dried oregano
  • ½ teaspoon ground pepper
  • ½ teaspoon sea salt

For the yogurt dip

  • ½ cup (150 g) Greek yogurt (either traditional sheep's milk Greek yogurt or unsweetened plant-based Greek yogurt)
  • ¼ medium shallot thinly minced
  • 3 tablespoons (10 g) flat leaves parsley thinly chopped
  • the zest of one lemon
  • ¼ teaspoon kosher salt
  • teaspoon ground pepper

INSTRUCTIONS

Prepare the wedges:

  • Preheat the oven to 410°F (210°C).
  • Start by rinsing and cleaning the potatoes under cold water. Pat them dry with a kitchen cloth to remove the excess water.
  • Using a sharp knife, cut the potatoes in half, lengthwise. Then cut some wedges around ½ inch (1 cm) thick.
  • Transfer the wedges to a parchment-lined oven tray (or a sheet pan), on a single layer.
  • In a small bowl, mix together the paprika powder, garlic powder, dried oregano, ground pepper, and sea salt.
  • Drizzle 2 tablespoons of extra-virgin olive oil over top of the wedges. Sprinkle the spice mix and toss well to coat every wedge.
  • Bake in the oven for 50 minutes, until crispy. Stir the wedges halfway through cooking.

Prepare the yogurt dip

  • In a bowl, mix together Greek yogurt, minced shallot, chopped parsley, lemon zest, sea salt, and pepper until well combined. Store in the fridge until the wedges are ready.
  • Enjoy with a glass of chilled Pinot Gris wine (from Alsace or Alto Adige if you can)!

NOTES

  1. Lining the sheet pan with parchment paper prevents the wedges from sticking to the pan while baking. 
  2. Lining the wedges on a single layer on the oven tray (or sheet pan) allows them to cook evenly and become crispy and golden. Try not to overcrowd the tray or use two trays if needed.
  3. For a crispier result, flip the wedges halfway through baking to ensure they are evenly crisp. 
Calories: 315kcalCarbohydrates: 48gProtein: 8gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.003gCholesterol: 1mgSodium: 464mgPotassium: 1171mgFiber: 7gSugar: 3gVitamin A: 775IUVitamin C: 55mgCalcium: 90mgIron: 3mg
Course Snack
Cuisine Mediterranean
Diet Vegan
Did you make this recipe?Don’t forget the last step! Leave a comment below to let me know how it went!
5 from 1 vote

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