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A tray of Greek-Style Lemon Potato Wedges served on plates with whipped feta, chili crisp drizzle, salt and parsley.

Greek-Style Lemon Potato Wedges with Whipped Feta

These lemon braised potato wedges are tender and fluffy on the inside, with beautifully caramelized edges from roasting. They’re nestled on a bed of creamy whipped feta and finished with a warm chili crisp drizzle. Think of them as a cozy, flavour-packed side dish that works as well for a Greek-inspired dinner party as it does for a weeknight meal or as an appetizer.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Appetizer, Side Dish
Cuisine Greek
Servings 4 -6

Ingredients
  

Potatoes

  • 2½ lbs Yukon Gold potatoes scrubbed and cut into wedges (We left the skins on, but feel free to peel the potatoes if you'd prefer)
  • ¾ cup low-sodium chicken broth or vegetable broth
  • ¼ cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • ¼ cup olive oil
  • 4 garlic cloves smashed
  • 2 teaspoons dried Greek oregano
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Whipped Feta

  • 6 oz feta cheese
  • ¼ cup cream cheese
  • 2 tablespoons olive oil
  • Zest of ½ lemon
  • Black pepper to taste

Chili Crisp Drizzle

  • ¼ cup olive oil
  • 1 tablespoon chili crisp
  • 1 teaspoon garlic powder
  • Pinch of salt

For Serving

  • Chopped fresh parsley
  • Maldon salt
  • Lemon zest

Instructions
 

Braise the Potatoes

  • In a large sauté pan (about 3.5-quart capacity), combine the broth, lemon juice, lemon zest, olive oil, garlic, oregano, salt, and pepper.
  • Add the potatoes and toss to coat. Bring to a gentle simmer over medium heat.
  • Cover and cook for 15 to 20 minutes, stirring once, until the potatoes are just fork tender and have absorbed some of the liquid.
  • Make ahead option: Let the braised potatoes cool in their liquid. Transfer to an airtight container and refrigerate for up to 1 day. Bring to room temperature before proceeding to the roasting step.

Transfer and Roast

  • Preheat the oven to 425°F (218°C).
  • Use tongs or a slotted spoon to carefully transfer the braised potatoes to a sheet pan in a single layer, cut side down. Spoon a few tablespoons of the braising liquid over the top.
  • Roast for 25-35 minutes, flipping once halfway through, until the potatoes develop golden, slightly caramelized edges.

Make the Whipped Feta

  • In a food processor, blend the feta, cream cheese, olive oil, lemon zest, and black pepper until smooth and creamy. Set aside.
  • Make ahead option: Prepare up to 3 days in advance. Store in an airtight container in the fridge. Bring to room temperature before serving, and give it a quick stir or whip to refresh the texture.

Make the Chili Crisp Drizzle

  • In a small saucepan, gently warm the olive oil, chili crisp, garlic powder, and salt over medium-low heat for 1 to 2 minutes. Remove from heat and set aside.
  • Make ahead option: Prepare up to 1 week ahead and store in a sealed container. Rewarm gently before drizzling.

Assemble and Serve

  • Spread the whipped feta across each plate with a pile of the potatoes on top. Spoon over the warm chili crisp drizzle and finish with extra lemon zest and chopped parsley, if desired.

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Keyword braised potatoes recipe, golden potato wedges, greek potato wedges, greek style potato wedges, lemon potato wedges, lemon potato wedges recipes
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