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herbed potato greek

Greek Potato Wedges

Golden yellow potatoes with crispy crunchy crust flavoured cooked in lemon and parsley is the only appetizer you need right now. Make this addictive appetizer for weekends or surprise your guest on family dinners.
5 from 5 votes
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Course: Appetizer
Cuisine: indian cuisine
Keyword: aloo, Potato curry
Prep Time: 5 minutes
Cook Time: 30 minutes
10 minutes
Total Time: 35 minutes
Servings: 4
Author: Rekha Kakkar


  • 1 teaspoon Salt
  • 3 Big Size Potatoes
  • 1 teaspoon dried parsley
  • 1 teaspoon dried herbs
  • ½ litre of water
  • 1 teaspoon Olive Oil
  • 1 whole lime juice
  • For Sautéing
  • 2 tablespoon Olive Oil
  • 1-2 ladleful stock of Potato Wedges
  • 1 teaspoon Dried herbs
  • 1 teaspoon parsley
  • Feta Cheese


  • Take 3 big size potatoes and carefully peel them. After that wash the potatoes with cold water and cut the potatoes into wedges as shown in the video.
  • When all the potatoes are cut into wedges then take a saucepan and boil half a liter of water in it.
  • When the water is boiled then add the spicy needed for making Greek Potato Wedges. Start with adding 1 teaspoon of dried parsley, a teaspoon dried herbs and 1 teaspoon of salt in it.
  • After that add the potato wedges along with 1 teaspoon of olive oil and a whole lime juice in it.
  • After we have included all the pieces in the saucepan cook them for 10 minutes on slow heat.
  • It's important to not cover the lid of the saucepan.
  • After 10 minutes check if the wedges are done, till this time they must be done 50%. When the wedges are done 50% take them out and keep them aside.
  • Take out 2 ladlefuls of water stock that we cooked the potatoes in and keep them as they will be used in sauteing the wedges.
  • Now, it is time to saute the potatoes. So, in another pan (sauté) add 2 tablespoons of olive oil and lay all the wedges flat on the pan. (If the wedges don’t fit in the pan in one go you can repeat the process by sauteing the second badge of potato wedges.)
  • Now, add 1 ladleful stock of water in which the wedges were boiled previously (that we previously mentioned storing). And sprinkle some more dried herbs and parsley on it.  When you have sprinkled the dried herbs and parsley on the wedges then cover the pan and allow them to cook.
  • You can add 1 or 2 more ladlefuls of stock if required.
  • When the wedges are getting cooked, do look at them and keep turning the wedges until they are golden brown from all the sides.
  • Allow the wedges to be cooked from all the sides until they are golden brown.
  • Take the wedges out in a plate and sprinkle some more dried herbs on it. Top the delicious Greek Potato Wedges with feta cheese and serve it with tzatziki dip.