These Greek-inspired potato wedges are crispy on the outside, fluffy on the inside, and topped with lots of crumbled feta and chopped Kalamata olives. Just toss, bake, and add the toppings while the wedges are still hot so the feta cheese melts just slightly. They come together in 45 minutes, and pair with pretty much anything off the grill.
I Don't Know How I Could Ever Forget About This Recipe
I used to make this recipe all the time. It was one of my go-to's when I first moved away from home. But then, somehow, I forgot all about it.
Until just recently, when I was leafing through one of my old recipe notebooks (yes, I created and wrote down recipes already then...) and found it. I made it again that very night!
And now it's back as one of my absolute favorites, and I make it at least once a week. It's just so good, and so easy. And it goes perfectly with all my favorite mains: chicken, salmon, steak, halloumi... anything, really.
It takes 45 minutes from start to finish, but you'll just need to work for about 5 of those. The rest is oven time for the potatoes, and chill time for you!
You Can't Go Wrong With These Ingredients
What Potatoes to Use
You can use any type of potato for this, but some are easier to get to that fluffy-but-crispy texture. Russet and Yukon Gold potatoes are the best alternatives for this, but any starchy kind will work really well.
What Olives to Use
I made this with black Kalamata olives which are super flavorful. If you prefer less olive flavor, you can use another kind of black olive - often the cheap versions give you less of that special taste. You can also make this with green olives, if you prefer.
How to Make Sure It's Vegetarian
Feta cheese is sometimes made with animal rennet, which makes it technically not vegetarian. If making this truly vegetarian is important to you, make sure the cheese you use is made without this. You can often find good feta and feta-style cheese made this way.
How to Make It in Two Simple Steps
1. Roast the Wedges
Start by mixing the potato wedges with olive oil, oregano, salt and pepper, then bake until really crispy. You will want to bake them beyond just tender for the best crisp.
2. Topping Time
When the wedges are done, place them on a serving plate while still hot, and top with feta cheese and chopped olives. The goal is for the feta cheese to soften just slightly from the heat of the potatoes.
Top Tips for the Best Potato Wedges
Peeling is optional. I prefer to keep the peel on for two reasons: I'm lazy, and I've never found peeling to improve wedges. But you can peel them if you prefer.
Pat potatoes dry before seasoning. It's good to wash the potatoes well - especially if you're not peeling them - but you need to make sure they are dry before adding oil, or they can end up soggy.
Cut the wedges in roughly the same size. This will help them bake more evenly.
Use fan / convection mode if you have it. You can make this in a regular oven as well, but fan/convection ovens are definitely the best choice for making really crispy wedges. It's one of the few times I use it!
Don't mix until they're almost done. To avoid soggy, broken wedges, you want to avoid mixing until they are already quite crispy on the outside. This is why it says to mix first after 30 minutes. If at this point they still stick to the pan, skip the mix altogether.
Bake them beyond tender. One common mistake when making potato wedges is baking them too short. We don't just want them to be tender and "done", we want them to be truly crispy - and this requires a bit more time.
Storing, Freezing & Reheating Instructions
Storing: Store leftovers in the fridge in an airtight container for up to 4 days.
Freezing: You can freeze leftovers but the texture won't be the same after thawing. Store leftovers in the freezer in an airtight container for up to 3 months.
Reheating in microwave: Reheat leftovers in the microwave in 30-second increments. Cheese will melt while reheating, but it does not hurt the flavor.
Main Dishes to Serve Them With
- Air Fryer Skirt Steak50 Minutes
- Baked Lemon Pepper Salmon22 Minutes
- Air Fryer Chicken Cutlets18 Minutes
- Buffalo Shrimp10 Minutes
More Quick & Easy Potato Sides
- Mexican Potatoes with Lime & Cilantro (Oven or Air Fryer)45 Minutes
- Air Fryer Breakfast Potatoes17 Minutes
- Garlic Parmesan Smashed Potatoes40 Minutes
- Country Potatoes15 Minutes
Recipe
Potato Wedges with Feta Cheese & Olives
Print RateIngredients
- 2 lb potatoes peeling optional
- 2 tablespoon olive oil
- 2 teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 6 oz feta cheese crumbled
- ½ cup pitted and chopped black olives preferably Kalamata olives
Instructions
- Preheat the oven to 425 °FIf using a fan oven, preheat to 400 °F
- Cut the potatoes into wedges and place on a large sheet pan.2 lb potatoes
- Add olive oil, oregano, salt and pepper and mix well to coat the wedges. Then spread them out so they are in a single layer.2 tablespoon olive oil, 2 teaspoon dried oregano, ½ teaspoon salt, ½ teaspoon ground black pepper
- Bake in the middle of the oven for 30 minutes, then bring the pan out and gently mix the wedges. Bake 10 more minutes, until crispy and golden on the outside and soft on the inside. Bake past the just-tender stage, the extra few minutes is what gets you crisp edges instead of soft ones.
- When done, remove the potatoes from the oven and top with crumbled feta cheese and chopped black olives.6 oz feta cheese, ½ cup pitted and chopped black olives
Equipment (may contain affiliate links)
- 1 Sheet pan
- Measuring cups (metric or US)*
Video
Notes
What Potatoes to Use
You can use any type of potato for this, but some are easier to get to that fluffy-but-crispy texture. Russet and Yukon Gold potatoes are the best alternatives for this, but any starchy kind will work really well. ÂHow to Make Sure It's Vegetarian
Feta cheese is sometimes made with animal rennet, which makes it technically not vegetarian. If making this truly vegetarian is important to you, make sure the cheese you use is made without this. You can often find good feta and feta-style cheese made this way.Nutrition
Nutritional information is approximate and automatically calculated, and should only be viewed as an indication.
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