Oopah Greek Potato Wedges Recipes

GREEK POTATO WEDGES

Steps:

• Preheat oven to 375°. Cut potatoes into wedges and place on a baking sheet, then drizzle with olive oil and sprinkle with garlic powder and oregano. Season with salt and pepper and toss until fully coated. Arrange wedges in a single layer, skin side down, and bake until deeply golden and crispy, 38 to 40 minutes.
• Meanwhile, make dip: In a small bowl, combine Greek yogurt, lemon juice, 1 tablespoon parsley and red pepper flakes. Whisk to combine.
• Top baked potato wedges with feta, tomatoes, dill, remaining tablespoon parsley, olives, and cucumber.

GREEK POTATO WEDGES

Steps:

• Mix: 1/2 cup flour with the Greek seasoning.
• Dip potato wedges in melted margarine.
• Coat with the flour and seasoning mixture.
• Lay potatoes in 9x13-inch pan.
• Put layer of onion slices over potatoes.
• Sprinkle some of the Greek Seasoning over onions.
• Put in 400° oven for 45 minutes to 1 hour.

OOPAH! GREEK POTATO WEDGES

Steps:

• Preheat oven to 375.
• Melt butter and lemon juice in microwave bowl and drizzle small amount to cover bottom of baking dish. Reserve butter mixture.
• Peel and quarter baking potatoes.
• In plastic bag, combine flour, oregano, salt and black pepper.
• One at a time, place potato wedges in remaining melted butter. Save remainder for possible use later.
• Place 1 or 2 wedges at a time in flour bag and shake to coat.
• Place potato wedges in baking pan and sprinkle lightly with lemon pepper.
• Bake for 45 minutes and check for doneness. If potatoes are not as brown as you'd like, drizzle with a small amount of leftover lemon butter.
• Bake until tender and brown.
• Enjoy!

BAKED CREOLE POTATO WEDGES

Steps:

• Preheat the oven to 425 degrees.
• Cut the potatoes into chunky wedges. Leave the skin on for extra goodness.
• Combine the oil and the creole seasoning in a large bowl.
• Add the potatoes wedges to that bowl and mix up with your hands to get all of the potatoes coated in oil and seasoning.
• Put the wedges on a baking sheet and put into the oven.
• Cook for about 35 to 40 minutes or until done depending on how chunky you made your wedges.

SUMAC-SPICED POTATO WEDGES

Steps:

• Preheat the oven to hot (220°C/425°F-450°F/gas mark 7-8); line a baking tray with baking paper; or if yours is a particularly hot oven, perhaps a little lower than this.
• Cut the potatoes into wedges; combine the egg white, sumac and whichever of the optional ingredients you are using in a large bowl; add the potato wedges and combine well until the wedges are well-coated.
• Place the wedges, skin-side down on the baking tray; bake the wedges in the very hot oven for 40 minutes or until they are tender and golden brown; serve with tomato relish, your choice of salsa, tzatziki or sour cream or yoghurt (Greek yoghurt is the creamiest and, in my opinion, the yummiest!).
• NOTE: Sumac is a reddish-purple ground spice made from the berries of a wild shrub grown in Lebanon. It is available from Middle Eastern food stores and delicatessens.

THE BEST POTATO WEDGES ON HERE

Steps:

• Cut each potato in half, and each half in 3 and set aside.
• In a bowl mix all the ingredients together (except for the oil) to make your seasoning mix.
• Next lay the potatoes on a baking sheet and sprinkle with seasoning mixture on both sides.
• Place potatoes skin side down on a baking sheet and drizzle with olive oil.
• Bake at 400°F for 40 minutes and then at 450°F until desired crispiness.
• Serve as a snack or appetizer or even with eggs for breakfast. Part of any dinner or lunch from fried/baked chicken to even steak!

CRISPY POTATO WEDGES

Steps:

• Cook potatoes in boiling water until tender (20-30 minutes). Drain and cool. (This can be done 1 day ahead chilling potatoes). Peel potatoes and cut each into 6 wedges.
• Melt butter in a large skillet. Remove from heat. Stir in rosemary, paprika, salt and pepper.
• Roll potato wedges in seasoned butter.
• Place potato wedges on a cookie sheet.
• Stir in 1 1/2 cups breadcrumbs (panko)in skillet (with butter), making sure crumbs are well coated with the butter.
• Roll potatoes in buttered crumb mixture and then return potatoes to cookie sheet. (This can be done 1 day ahead--cover with plastic wrap and chill up to one day).
• Preheat oven to 350-degrees F. Bake potatoes until crisp (45 minutes).

OVEN-ROASTED GREEK POTATOES WITH ROASTED LEMON WEDGES RECIPE BY TASTY

Steps:

• Cut potatoes into wedges. Then, stir salt into a large pot of rolling boiling water and add potatoes. Bring up to a boil and parboil for 6-7 minutes.
• Drain potatoes in small batches and mix in a bowl with the rest of the "Dressing Mix" ingredients.
• Using a large spoon, Transfer potato wedges to a greased baking dish (with
• non-stick cooking spray). Drizzle remaining dressing over top and add a whole
• lemon, cut into quarters.
• Bake in a preheated 425°F for 40 minutes. Then, broil for just a minute or until tops of potatoes are crisp.
• Sprinkle with garnishes and serve.
• Enjoy!