This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Loaded Mediterranean Potato Wedges are the perfect mix of crispy baked fries, fresh veggies, baba ganoush, and a creamy herb sauce. A flavorful, easy-to-make appetizer or light meal with a Mediterranean twist! Healthy, delicious, and ready in just 1 hour.
Pin this now to find it later
Pin ItLoaded Potato Wedges Recipe
These oven-baked potato wedges are piled high with Mediterranean toppings for a fresh and flavorful twist on loaded potato wedges. Crisp on the outside and fluffy on the inside, this easy potato wedges recipe is perfect for a snack, side dish, or light meal.
⭐ Why You’ll Love This Recipe
- Healthier than fried and baked to crispy perfection
- Loaded with fresh, colorful toppings
- Customizable for different diets
- Perfect for sharing or keeping all to yourself
🛒 Ingredients & Substitutions
potato wedges
- Russet potatoes – or use Yukon Gold for a creamier texture
- Greek seasoning – or mix dried oregano, garlic powder, and thyme
- avocado oil – optional for roasting, omit for oil-free
toppings
- baba ganoush – or use hummus or tzatziki
- black olives, banana peppers, diced red pepper, tomato, cucumber, and red onion
creamy herb sauce
- plain Greek yogurt – swap for dairy-free yogurt if needed
- garlic, lemon juice, fresh herbs – like mint, oregano, tarragon
- sea salt, black pepper, cayenne
✨ Variations
- Add crumbled feta or grilled halloumi for extra richness
- Use hummus as the base instead of baba ganoush
- Swap potato wedges with sweet potatoes for a sweeter spin
Would you like to save this?
We'll email this post to you, so you can come back to it later!
🔥 Tips
- Cut wedges evenly so they cook at the same speed
- Soak potatoes in cold water for 30 minutes for extra crispiness
- Chill the herb sauce to deepen the flavor before serving
❓ FAQs
Yes. Bake according to the package and top as directed.
Yes. Bake the wedges, let them cool, and store them in the fridge. Reheat in the oven at 400°F until crispy before adding toppings.
Serve them immediately and avoid piling on wet toppings too early. Add sauce and veggies just before serving.
Mint, oregano, and tarragon give great Mediterranean flavor, but parsley, basil, or dill also work well.
Yes. Air fry at 400°F for 15 to 20 minutes, flipping halfway through, for crispy oven-baked potato wedges in less time.
Yes. Just double-check that your seasoning mix and toppings are gluten-free.
🍽️ Other Recipes You May Enjoy
Side Dish
Loaded Bacon and Cheese Fries
Dessert
Apple Cinnamon Curly Fries
Side Dish
Air Fryer Garlic Parmesan Fries
Side Dish
Oven-Baked Sweet Potato Fries
Loaded Mediterranean Potato Wedges
Would you like to save this?
We’ll email this post to you, so you can come back to it later!
Ingredients
Potato Wedges
- 3 large russet potatoes, cut into wedges
- 1 tablespoon Greek seasoning
- 1 tablespoon avocado oil, optional-omit if oil-free
Toppings
- ¼ cup prepared baba ganoush
- ¼ cup banana peppers, sliced
- ¼ cup black olives, sliced
- ¼ cup red pepper, diced
- ¼ cup Roma tomato, diced
- ¼ cup English cucumber, diced
- ¼ cup red onion, diced
Creamy Herb Sauce
- ½ cup plain Greek yogurt
- 1 clove garlic
- 1 tablespoon lemon juice, fresh squeezed
- ¼ cup minced fresh herbs, we used mint, tarragon, and oregano
- ⅛ teaspoon sea salt
- ⅛ teaspoon freshly ground black pepper
- pinch cayenne pepper
Instructions
- Preheat the oven to 425°F and line a large baking sheet with parchment paper.
- Arrange the potato wedges on the prepared baking sheet in a single layer. Drizzle with oil if using, then sprinkle with the Greek seasoning. Transfer to the oven and bake for 20-25 minutes until crispy and golden.
- In a small food processor, blend together the ingredients for the creamy herb sauce. Set aside.
- Place the potato wedges on a serving platter, top with toppings, then drizzle with the herb sauce. Serve immediately.
Notes
🥡 STORAGE
- Store leftover wedges and toppings separately to prevent sogginess
- Keep potatoes in an airtight container in the fridge for up to 3 days
- Refrigerate leftover sauce and toppings in separate containers
♨️ REHEATING
- Oven: Bake wedges at 400°F for 10-12 minutes until crispy
- Air Fryer: Heat at 375°F for 5-7 minutes
- Skillet: Reheat in a dry skillet over medium heat until warmed and crisp
- Microwave: Not recommended for wedges, but okay for sauce and toppings
❄️ FREEZING
- Do not freeze the fully assembled dish
- Freeze baked potato wedges separately in a single layer, then transfer to a bag or container
- Reheat frozen wedges directly in the oven or air fryer
💡 TIPS FOR BEST RESULTS
- Soak potato wedges in cold water for 30 minutes before baking for extra crispiness
- Use parchment paper to prevent sticking and promote even browning
- Chill the herb sauce for at least 15 minutes before serving for better flavor
🍳 ALTERNATE COOKING METHODS
- Air Fryer: Cook wedges at 400°F for 15-20 minutes, flipping halfway through
- Grill: Grill potato wedges over medium heat until tender and charred, about 3-5 minutes per side
- Broiler: Finish baked wedges under the broiler for 2-3 minutes for extra crisp edges
♻️ LEFTOVERS
- Reheat the wedges separately before topping for the best texture
- Use leftovers to make a Mediterranean-style breakfast hash or wrap
- Turn leftover sauce into a dip or salad dressing
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
