Roast Potato Wedges with Feta and Oregano (Psites Patates me Feta Tiri)

Prep 15 minutes Cook 1–1½ hours Serves 4–6


2 kg potatoes (I use désirée)

1 heaped tsp sea salt

½ tsp sweet paprika

1 cup Greek extra virgin olive oil

1 cup water

200 g feta, crumbled

fresh oregano or lemon thyme leaves (whichever is in the garden)

pinch of dried Greek oregano


Preheat the oven to 200°C/180°C fan-forced.

Peel, rinse and cut the potatoes into wedges or fat chips. Pat them dry and spread them out on a non-stick baking tray.

Massage the salt and paprika into the potatoes.
Add the oil and water to the tray.

Bake for 1–1½ hours until golden, turning after about 40 minutes.

Serve sprinkled with the feta, fresh oregano or lemon thyme, and dried Greek oregano.

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