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Heat the oven to 400 degrees F.
Place the potato wedges in a large bowl and cover with hot water for 10 minutes. Drain and spread the wedges on a large, clean towel and pat very dry. Dry the large bowl to use again.
Return the potato wedges back to the dry bowl. Season generously with Kosher salt and black pepper. Drizzle about 3 tablespoons of extra virgin olive oil. Toss to combine, making sure all the potatoes are well-coated.
Arrange the potatoes in a single layer on a large, lightly oiled sheet pan (non-stick if possible). If you don't have a sheet pan that is large enough, use two pans.
Bake for 35 to 45 minutes, turning the potato wedges over after the first 20 minutes of baking. When the potatoes are crisp on the outside and tender on the inside, they are ready. Remove from the oven and carefully arrange the potatoes on a serving dish.
If using tzatziki sauce for dipping, prepare it according to this recipe, while the potatoes are baking.
In a small bowl, combine 3 tbsp extra virgin olive oil, minced garlic, thyme, oregano, and cayenne. Spoon the sauce over the hot potatoes. Add fresh parsley and crumbled feta to your liking. Serve with a side of tzatziki sauce. Enjoy!