Mediterranean Diet Seasoned Potato Wedges
Savor the vibrant flavors of the Mediterranean with these perfectly crispy and irresistibly seasoned potato wedges! This recipe combines tender russet potatoes with a blend of fragrant herbs like oregano, thyme, rosemary, and smoky paprika, all tossed in heart-healthy extra virgin olive oil. The wedges are roasted to golden perfection, creating a deliciously crunchy exterior that pairs beautifully with the tart brightness of fresh lemon juice and the aromatic touch of parsley. Keeping the potato skins intact aligns with the Mediterranean diet's focus on nutrient-rich, whole foods, offering both fiber and flavor. Ready in under an hour, these wedges are a versatile side dish that complements a variety of Mediterranean-style mains, from grilled fish to fresh salads. Perfect for elevating weeknight meals or impressing guests at your next gathering, this recipe will transport your taste buds straight to the shores of the Mediterranean!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potatoes
- 3 tablespoons extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 0.5 teaspoon freshly ground black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and scrub the russet potatoes thoroughly. Leave the skin on for extra fiber and nutrients, which is in line with the Mediterranean diet.
Cut each potato into wedges by first slicing in half lengthwise, then cutting each half into 4 smaller wedges.
In a large bowl, combine the olive oil, garlic powder, dried oregano, dried thyme, dried rosemary, smoked paprika, salt, and pepper.
Add the potato wedges to the bowl and toss thoroughly until all wedges are evenly coated with the seasoned oil mixture.
Spread the coated potato wedges in a single layer on the prepared baking sheet, ensuring they do not overlap for even cooking.
Bake in the preheated oven for 20 minutes, then flip each wedge to ensure even browning on both sides.
Return the wedges to the oven and bake for an additional 20 minutes or until they are golden brown and crispy on the outside.
Once cooked, remove the potato wedges from the oven and let them cool for a few minutes.
Drizzle the lemon juice over the hot wedges and sprinkle with fresh parsley before serving.
Serve immediately as a side dish with your favorite Mediterranean-style main course.
Nutrition Facts
Calories |
1558 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 270.9 g | 99% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 14.7 g | ||
| Protein | 36.1 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 229 mg | 18% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 6912 mg | 147% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
