
Greek Potato Wedges with Tzatziki
Potatoes are easily one of the most versatile vegetables out there. They’re cheap, they’re filling and they can be mashed, roasted, fried, and cooked just about any way you can imagine. Don’t just take our word for it - check out these 75 potato recipes if you’re here trying to figure out how to use up some leftover spuds! And if that is the case, we reckon there’s no better choice than this simple potato wedges recipe!
This particular potato recipe is a brilliant twist on the classic potato wedges. Traditional wedges can be a very salty or spicy dish that’s a bit much, but this recipe focuses on refreshing, crisp herbs, and light, fluffy potatoes that go down a treat. The trick is to boil the wedges for a short while before trying to roast them, so the insides are softer and the end product is less dry. The best part is, once you’ve given this recipe a try and nailed down making the perfect wedges, you can season them however you like for any occasion!
This simple side also comes with refreshing Tzatziki- a cooling, tangy, cucumber and yoghurt-based dip that you’ll want to whip up again and again for future meals to come. It’s perfect for dolloping over a fresh summer salad, or dipping a soft piece of flatbread into.
Hopefully all that’s got your stomach rumbling, so let’s crack on with the recipe. As if you needed any more convincing as to why you’d want to make a smashing plate of crispy chips!
A fresh and herby alternative to classic spicy or salted potato wedges. This simple side makes a fantastic addition to any BBQ, or a good bit of roast chicken or fish.
Ingredients
- 1 kg of potatoes, cut into wedges
- 100 g of feta
- 1 tbsp of dry thyme
- 1 tbsp of dry mint
- 3 tbsps of olive oil
- 1 tbsp of white wine vinegar
- 2 garlic cloves 1 lemon
- For the Tzatziki:
- Half a cucumber, cut in half, seeds removed, diced
- 5 tbsps of Greek-style yoghurt
- Pinch of salt
- 2 garlic cloves, crushed
- 2 tbsps of olive oil
- 1 tbsp of white wine vinegar
Instructions
- Start by preheating the oven to 180°c.
- Then, you’ll need to prepare the Tzatziki. Crush the garlic with a pestle and mortar and place into a small bowl. Take half a cucumber, and cut it lengthways to expose the seeds so they can be scooped out. Then proceed to dice the cucumber and add it to the bowl, along with the rest of the Tzatziki ingredients. Cover and chill until ready to use.
- Crush the remaining garlic cloves with a peslte and mortar, and add the thyme, mint, olive oil, vinegar, and juice from the lemon. Season with freshly ground salt and pepper, then set aside.
- Place the potato wedges in a pot of salted boiling water, and cook for 10-12 minutes, or until they begin to soften.
- Drain the potatoes and coat them in the herb oil before laying out on a tinfoil-covered baking tray. These can be cooked immediately, or set aside until ready if you are preparing this as a side.
- Finally, bake at 180°c for 40 minutes. Once out of the oven, crumble the Feta all over and serve with the tzatziki and a garnish of mint leaves.
Tips
Check out Family Home Cook, the original creator of this recipe and photography, for more great recipes!