Crispy Greek Potatoes

The perfect Greek potatoes need not be complicated. In fact, with Mother Raw Greek dressing as the marinade, it's as easy as toss, bake, and serve! 



3 large russet potatoes, cut into large wedges

½ tbsp oregano, dried

¼ tsp garlic powder

½ tsp kosher salt

⅛ tsp paprika

¼ cup extra virgin olive oil

⅓ cup Mother Raw Greek dressing

2 tbsp finely chopped fresh parsley



Preheat the oven to 400ºF.

In a large baking dish, add the potatoes and mix well with the oregano, garlic powder, salt and paprika. Add the extra virgin olive oil and the Mother Raw Greek dressing and toss to combine.

Place in the oven to bake for 20 minutes, remove from the oven, flip and cook for another 20 to 25 minutes, until tender and cooked through.

Line a baking sheet with parchment paper.

Add the potatoes to the baking sheet and place in the oven for 8 to 10 minutes to crisp up. Broil on high for 2 to 3 minutes to get extra crispy if desired.

Serve with parsley on top and enjoy.

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