Loaded Mediterranean Potato Wedges
Loaded Mediterranean Potato Wedges have crispy oven-baked potato wedges topped with baba ganoush, fresh veggies, and creamy herb sauce.
Servings: 3 servings
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
Calories: 388kcal | Carbohydrates: 73g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 2mg | Sodium: 307mg | Potassium: 1732mg | Fiber: 6g | Sugar: 6g | Vitamin A: 648IU | Vitamin C: 52mg | Calcium: 102mg | Iron: 3mg
