These country-style potatoes are golden, crisp, and beautifully seasoned, with a cool, creamy feta dip that makes them impossible to stop eating. Parboiling first keeps the insides fluffy while the oven works its crispy magic, so this is a side dish worthy of center stage. If you love potato recipes, you will also enjoy our Potato Nests with Meatballs.
Ingredients
- 4-5 potatoes
- Olive oil
- Paprika
- Dried garlic
- Chili
- Oregano
- Italian herbs
- Salt
- For the dip: 100 g (1/2 cup) feta
- For the dip: 4 tbsp sour cream
- For the dip: 3 sprigs dill
- For the dip: 2 garlic cloves
Instructions
- Wash and dry the potatoes; cut into wedges.
- Parboil for 15 minutes after the water returns to a boil (this keeps them from drying out in the oven).
- Toss with oil, paprika, dried garlic, chili, oregano, and salt.
- Roast at 190 C (375 F) for 20 minutes.
- For the dip: blend the feta, sour cream, dill, and garlic until smooth.
Tips
- Dry the wedges well after parboiling so they crisp rather than steam.
- Give the wedges space on the tray and turn them once for even browning.
- Try them alongside our Stuffed Potato Boats, and read more about roasting potatoes at Serious Eats.
Nutrition: per 100 g: 142.3 kcal, protein 8.5 g, fat 13.9 g, carbs 12.3 g.