Crispy Greek-Style Roasted Potato Wedges with Lemon-Garlic Aioli

k engels

3 years ago

Simple and delicious, these snacks are perfect for a Netflix and Chill Saturday night

Golden, crisp-edged, and seasoned with a fragrant Greek spice blend, these roasted potato wedges are the perfect balance of hearty comfort and Mediterranean flair. Pair them with a zesty lemon-garlic aioli, and you have a side dish that’s equally at home on a weeknight table or as part of a festive gathering.

Recipe

Roasted Potato Wedges, Aioli, and Greek Rub

For the Potato Wedges

Ingredients

2 pounds russet potatoes, cut into thick wedges
3 tablespoons extra virgin olive oil
1 tablespoon Greek Rub (see notes below)
1 teaspoon smoked paprika (optional, for deeper flavor + color)
Sea salt and freshly cracked black pepper, to taste

For the Lemon-Garlic Aioli

Ingredients

1/3 cup mayonnaise
1 teaspoon fresh garlic, minced (or roasted garlic for a sweeter note)
Zest and juice of 1 lemon
Pinch of sea salt
Lemon wedges, for garnish

Directions

Prep the Potatoes: Rinse wedges under cold water to remove excess starch, then blot dry thoroughly with paper towels (this helps ensure crispness).
Season: In a medium mixing bowl, toss the potato wedges with olive oil, Greek Rub, paprika (if using), salt, and pepper until evenly coated.
Bake: Spread wedges in a single layer on a parchment-lined baking sheet. Bake at 400°F (200°C) for 20–25 minutes, flipping halfway through, until golden brown and crisp on the edges.
Make the Aioli: While the potatoes roast, whisk together mayonnaise, garlic, lemon zest, and lemon juice in a small bowl. Chill until ready to serve.
Serve: Plate wedges hot from the oven and pair with lemon-garlic aioli. Garnish with lemon wedges for extra brightness.

Homemade Greek Spice Rub

This fragrant blend brings together earthy herbs, citrusy brightness, and a touch of warmth—perfect for potatoes, chicken, lamb, seafood, or even roasted vegetables.

Ingredients

2 tablespoons dried oregano
1 tablespoon dried thyme
1 tablespoon dried basil
1 tablespoon dried parsley
2 teaspoons dried mint (optional, but authentic)
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
1 teaspoon smoked paprika (adds depth & color)
1 teaspoon lemon zest, dried (or substitute 1 teaspoon citric acid for longer shelf life)

Directions

Combine all ingredients in a spice grinder or mortar and pestle and pulse briefly to bring out the oils and aromas.
Store in an airtight container in a cool, dark place for up to 6 months.
Use 1 tablespoon per 2 pounds of potatoes, or as a dry rub for meats, fish, or vegetables.

Chef’s Note

For extra-crispy wedges, preheat your baking sheet in the oven before adding the potatoes. The instant sizzle helps form a golden crust. Also, don’t overcrowd the pan—airflow is key to crispness.

Tips & Tricks

Parboil First: For ultra-crisp potatoes, parboil wedges for 5 minutes, then dry before roasting.
Swap the Oil: Use avocado oil if roasting at higher temperatures.
Upgrade the Dip: Stir fresh dill or a touch of smoked paprika into the aioli for extra depth.
Meal Pairing: These wedges shine next to grilled lamb, roasted chicken, or even as a vegetarian centerpiece with a Greek salad.