Feta Parsley Potato Wedges
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.
Servings: 6 servings
Calories: 228kcal
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
For reference, 4 large russet potatoes produced about 9 cups or 1100 g chopped potatoes.
Naturally gluten-free.
To make dairy-free: Use dairy-free feta.
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Nutrition
Serving: 95g (about 1 cup) | Calories: 228kcal | Carbohydrates: 33.2g | Protein: 4.5g | Fat: 4.7g | Fiber: 0.2g