Mediterranean Roasted Potato Wedges

Mediterranean Roasted Potato Wedges are golden, crispy potatoes baked with cherry tomatoes, Kalamata olives, garlic, and a medley of fresh herbs—bringing bold, sunny flavors to your table with minimal effort.

Why You’ll Love This Recipe

These wedges are a vibrant and flavorful side dish that’s easy to prepare, beautiful to serve, and bursting with Mediterranean ingredients. Perfect with grilled meats, seafood, or as a vegetarian main, they offer a satisfying combination of crisp texture, briny olives, and roasted sweetness from the tomatoes.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Russet or Yukon gold potatoes

• Cherry tomatoes

• Kalamata olives (pitted and halved)

• Olive oil

• Fresh garlic (minced)

• Dried oregano

• Fresh parsley or basil (chopped)

• Lemon juice (optional, for brightness)

• Salt and black pepper

Directions

1. Preheat oven to 425 °F (220 °C). Line a large baking sheet with parchment paper or foil.

2. Scrub potatoes and cut into thick wedges. Toss in a bowl with olive oil, garlic, salt, pepper, and oregano.

3. Spread potato wedges in a single layer on the baking sheet. Roast for 25–30 minutes, flipping halfway through, until golden and crispy.

4. Add cherry tomatoes and olives to the pan. Return to oven for 10–15 more minutes, until tomatoes begin to blister and olives are warm.

5. Remove from oven and sprinkle with fresh parsley or basil. Add a squeeze of lemon juice if desired.

6. Serve warm, either on their own or as a side to your main dish.

Servings and timing

• Yield: Serves 4–6

• Prep time: 10 minutes

• Cook time: 40–45 minutes

• Total time: Around 55 minutes

Variations

• Add feta: Sprinkle crumbled feta over the hot wedges before serving.

• Spicy version: Toss in crushed red pepper flakes for a kick.

• Roasted red peppers: Add sliced roasted red peppers in the final 10 minutes.

• Lemon-herb blend: Mix lemon zest with olive oil and oregano for an aromatic coating.

Storage/Reheating

• Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

• Reheating: Reheat in a 375 °F oven for 10–12 minutes to restore crispiness.

• Freezing: Not recommended—potatoes may become mushy after thawing.

FAQs

Can I use sweet potatoes instead of regular potatoes?

Yes—sweet potatoes work well with the same seasonings, but may cook a bit faster.

How do I get the wedges extra crispy?

Soak cut potatoes in cold water for 30 minutes, drain, and dry thoroughly before baking.

Can I use dried herbs instead of fresh?

Yes—use dried oregano or thyme in the roast, and substitute fresh parsley with dried in a smaller amount.

Do I need to parboil the potatoes first?

Not necessary for this recipe. Roasting at high heat gives a crisp edge and fluffy center.

Are Kalamata olives necessary?

They provide a briny contrast, but you can use black olives or green olives as substitutes.

Can I make this dish ahead of time?

You can prep the ingredients and roast partially in advance, but finish roasting just before serving for best texture.

What’s the best potato variety to use?

Yukon gold and russet potatoes work best—they hold their shape and crisp well.

How do I avoid soggy wedges?

Avoid crowding the pan. Ensure they are in a single layer with space between.

Can I cook this on a sheet pan with protein?

Yes—add chicken thighs or sausage links for a one-pan meal. Adjust timing accordingly.

What sauces pair well with these?

Serve with tzatziki, garlic aioli, or lemon tahini sauce for dipping.

Conclusion

Mediterranean Roasted Potato Wedges are a rustic, flavorful side dish that brings the warmth and freshness of the Mediterranean to your kitchen. Easy to prepare, full of color and texture, and versatile enough to pair with many mains, they’re sure to become a favorite on your table.

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