These Baked Feta Parsley Potato Wedges are the perfect blend of crispy, creamy, and savory. Golden roasted potato wedges are tossed with crumbled feta, fresh parsley, and a touch of lemon zest for a flavorful, Mediterranean-inspired twist on a classic side dish.
About This Recipe
These delicious baked potato wedges are one of my favorite sides to throw together when I’m craving crispy, salty fries but want something a little more macro-friendly.
These fries are baked to golden, crispy perfection and topped with crumbly feta, fresh parsley and bright lemon zest to really give them a burst of Mediterranean flavor!
They’re easy enough for a weeknight dinner but also impressive enough for entertaining. Serve these delicious fries with your favorite grilled protein, sandwich, salad, or simply enjoy them on their own with your favorite dipping sauce like my Buttermilk Chive Dip!
Ingredients and Substitutions
- Potatoes: You’ll need 2lbs of russet potatoes sliced into large fries. You do not need to peel the potatoes (unless you just prefer).
- Olive oil: You can also substitute avocado oil or your favorite cooking oil if you prefer something else.
- Seasonings: You’ll need salt, smoked paprika (or regular), garlic powder, onion powder, dried thyme leaves, and black pepper.
- Feta cheese: You can use regular or fat-free feta cheese. Trader Joe’s has a great fat-free option that I love!
- Fresh parsley: Or sub for any other fresh herb if you prefer something else!
- Lemon zest: A little fresh lemon zest helps bring a pop of freshness to their delicious baked fries!
Dietary Adaptations
Naturally gluten-free.
To make dairy-free: Use dairy-free feta cheese.
How To Make
- Chop potatoes into large fries, no need to peel. Add them to a large pot of salted boiling water. Boil, uncovered for about 15 minutes or until tender.
- Carefully remove potatoes from water with a slotted spoon and lay them in a single layer on a sheet pan lined with paper towels. Pat them dry and transfer to a lightly oiled or parchment-lined sheet pan. Spread them out so they’re not crowded. Spray or drizzle with olive oil, and sprinkle with seasonings.
- Roast in a preheated 425°F oven for about 30 minutes or until golden brown. Tossing once halfway through cooking. Sprinkle fries with a little more salt and pepper. Transfer hot potatoes to a platter and top with crumbled feta, parsley, and lemon zest.
- Enjoy alone or dipped in a sauce like my Buttermilk Chive Dip, Creamy Chimichurri, Chipotle Cream, or another favorite sauce!
Helpful Tips
- Slice potatoes evenly: Try to slice your potatoes into even-sized fries so that they will bake evenly! Slicing the potatoes unevenly can cause some potatoes to not bake in time while others will be overdone.
- Don’t overcrowd the pan: Spread the potatoes out evenly on your sheet pan. A little overlapping is okay but if you’re making a larger recipe, use an XL sheet pan, or spread between two pans.
- Add different toppings: Feel free to add any other toppings you love! A little crispy, chopped bacon, different herbs, green onions, etc.
Serving Suggestions
These potato wedges are perfect for serving with just about any meal! A few of my favorite pairings include:
- Baked Yogurt and Herb Chicken Breasts
- Bacon Cheeseburger with Secret Sauce
- Shaved Pork Baguette with Kale Slaw
- Quick Chicken Philly Sandwiches
- Harissa Feta Chicken Wraps
For More Delicious Side Dish Recipes
- Lightened-Up Roasted Baby Potatoes
- Super Simple Roasted Sweet Potatoes
- Macro Friendly Loaded Smashed Potatoes
- Smashed Potatoes with Creamy Chimichurri
- Healthy Scalloped Potatoes
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Feta Parsley Potato Wedges
Ingredients
- 2 ½ lb russet potatoes chopped into large fries 1120g
- 1.5 Tbsp olive oil 22g
- 2 tsp salt
- 2 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp onion powder
- ½ teaspoon dried thyme leaves
- ¼ tsp pepper
- ¼ cup feta cheese 28g
- ¼ cup parsley chopped 10g
- 1 tsp lemon zest
Instructions
- Chop potatoes into large fries, no need to peel. Add them to a large pot of salted boiling water. Boil, uncovered for about 15 minutes or until tender.
- Carefully remove potatoes from water with a slotted spoon and lay them in a single layer on a sheet pan lined with paper towels. Pat them dry and transfer to a lightly oiled or parchment-lined sheet pan. Spread them out so they’re not crowded. Spray or drizzle with olive oil, and sprinkle with seasonings.
- Roast in a preheated 425°F oven for about 30 minutes or until golden brown. Tossing once halfway through cooking. Sprinkle fries with a little more salt and pepper. Transfer hot potatoes to a platter and top with crumbled feta, parsley, and lemon zest.
- Enjoy alone or dipped in a sauce like my buttermilk chive dip, creamy chimichurri, chipotle cream, or another favorite sauce!
Notes
Nutrition
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