Greek Potato Wedges with Tzatziki Sauce

MMMMMMMM. These potatoes wedges are loaded with all your favorite Mediterranean spices and served with a cool, creamy tzatziki sauce!

The secret to getting the perfect flavor combination is to roast the wedges with dried herbs and olive oil and then finish them with chopped fresh herbs and lemon zest.

Overhead shot of plate filled with Greek Potato Wedges served with Tzatziki Sauce

*This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, at no additional cost to you!

Overhead of a wooden cutting board with sliced potato wedges and a little hand reaching in and grabbing a wedge

How do I make Mediterranean potato wedges?

Grab some baby reds and slice them into wedges! Combine olive oil with dried rosemary and oregano along with a few spices. Coat fries in the seasoning mixture and spread them in a single layer on a parchment lined baking sheet.

The secret to getting the most perfect crispy wedge is to roast the potatoes at 450 and then crank the heat to 500 to finish them. This will allow them to cook through initially and then crisp up.

While the wedges are in the oven you can combine the tzatziki sauce ingredients.

When the wedges are done, toss them in fresh dill and lemon zest and enjoy!

Overhead shot of a bowl of sliced potato wedges with a measuring cup filled with oil and seasonings

Can I use a different kind of potato instead of baby reds?

Sure! Russet potatoes work great for wedges too, just make sure you cut them into small, uniform wedges.

Yukon gold potatoes will give you a creamier, more tender inside but it will be harder to get the outside as crisp as a baby red or a russet.

Sweet potatoes would also be great in this recipe. I would imagine that their sweetness would play well with the savory seasonings used in this dish!

White bowl filled with potato wedges being drizzled with olive oil and seasonings

What should I serve with Greek Potato Wedges?

If you’re looking for more a balanced meal, go ahead and top them just like I did with my Greek Salad Fries. Piling a classic combination of cucumber, tomato and onion dressed in balsamic vinegar atop a bed of Greek potato wedges is always a win in my book!

Otherwise, I like to enjoy my wedges with my favorite Greek Turkey Burger. Loaded with classic Greek flavors and topped with feta cheese, tomato and onion, wedges and burgers are a match made in heaven!

If you’re looking to stay vegetarian, a classic Greek salad would be a delicious accompaniment to these wedges!

Overhead shot of a bowl of potato wedges tossed in olive oil and seasonings

How do I reheat leftover fries?

I mean I don’t think you’ll have any leftovers, but if you do…

You can preheat your oven to 400 degrees, spread the wedges in a single layer on a parchment lined baking sheet and bake them for about 5 minutes or until they are heated through.

I’d sprinkle them with a bit of additional salt after reheating just to make the flavors pop too!

Collage of two photos, the first an overhead shot of potato wedges laid on sheet pan before being baked and the second of the potato wedges after being baked

Are these potato wedges vegan?

Yes! The wedges are made with no animal products which makes them a great option for vegans. But really they’re a great option for vegetarians and meat eaters alike!

The tzatziki sauce is not vegan. However, you could make it vegan by using a vegan sour cream!

Shot of baked potato wedges piled on a plate with a bowl tzatziki sauce

Did you make this recipe? Leave a review!

If you made these Greek Potato Wedges I’d love to hear how they turned out! Feel free to leave a rating and comment below. I love hearing from you guys and respond to each and every comment that I receive!

Overhead shot of a plate piled high with Greek potato wedges served with tzatziki sauce

Helpful tools for this recipe:


Greek Potato Wedges with Tzatziki

  • Author: Midwest Foodie
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 8 servings
  • Category: Side Dish
  • Method: Oven
  • Cuisine: Mediterranean/Greek


These potatoes wedges are loaded with all your favorite Mediterranean spices and served with a cool, creamy tzatziki sauce!


Tater Wedges: 

  • 2 lbs. baby red potatoes
  • 1/3 cup olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon fresh cracked pepper
  • 1/4 cup fresh chopped dill
  • zest of 1 lemon


  • 1 cup sour cream
  • 1/2 cup loosely packed dill
  • zest and juice of 1 lemon
  • large pinch Kosher salt
  • pinch fresh cracked pepper


  1. Preheat oven to 450 degrees and line a baking sheet with parchment paper.
  2. Slice potatoes into wedges and place them in a large bowl. Depending on the size of your baby reds, you’ll get about 4-6 wedges per potato. 
  3. In a small bowl or measuring cup combine olive oil, oregano, rosemary, garlic powder, paprika, salt and pepper.
  4. Pour seasoning mixture over the wedges and combine until seasoning is well distributed and wedges are evenly coated.
  5. Spread wedges in a single layer on the baking sheet.
  6. Bake for 15 minutes, then flip the fries and bake for another 15 minutes.
  7. Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.
  8. While the wedges are baking, combine tzatziki sauce ingredients. 
  9. Once the wedges baked, remove them from the oven and gently toss them with the fresh dill and lemon zest. Serve warm and enjoy dipped in tzatziki sauce!

Keywords: healthy, easy, simple, quick, recipe, baked, fries, baby red, lemon, dill, tzatziki, sour cream, fresh, Mediterranean, family, dinner, burger, side dish

Recipes You Might Also Enjoy:

Greek Potato Wedges | Midwest Foodie

For the latest recipes delivered straight to your inbox

Leave a Comment

Your email address will not be published. Required fields are marked *