Loaded Greek Potato Wedges

These Loaded Greek Potato Wedges pack so much flavor into one plate! Yukon gold potatoes are cut into wedges, tossed in a seasoning mix and baked until crispy. Those wedges are layered with a vegan feta & chickpea mixture…I could eat the chickpea mixture on its own! And the whole thing is finished off with a side of tahini sauce, pickled onions and plenty of fresh herbs. Share this with friends…or keep all of the goodness to yourself 😉

Step One: Make the Potato Wedges

These potato wedges are incredibly simple to make – and way healthier than takeout fries. You only need a handful of ingredients and 30 minutes to make them!

Cut the potatoes into wedges and add them to a bowl with some oil, garlic powder, onion powder, oregano and pepper. Toss to coat evenly.

Transfer to a baking sheet and spread in an even layer. Place in the oven for 20 minutes. Flip and cook for another 10 minutes, or until they are crispy enough for you. Remove from the oven and sprinkle with salt.

Step Two: Make the Chickpeas

These chickpeas are not your everyday chickpeas. They are packed with so many bright, fresh flavors. They are the perfect addition to the wedges.

Here is what you need:

• avocado oil
• garlic
• lemon juice
• fresh parsley
• fresh mint
• chickpeas
• vegan feta – I like Follow Your Heart
• dried oregano
• salt & pepper

Combine all of the chickpea ingredients in a bowl and mix to combine. Taste and adjust the seasonings as needed – you may want to adjust the lemon juice, salt & pepper to your liking. Place the chickpeas in the fridge to marinate until ready to serve.

Step Three: Make the Tahini Sauce

Next we are going to make a simple and delicious tahini sauce. Tahini is naturally bitter, so I always like to add lots of garlic and lemon juice to balance it out.

To make the tahini sauce add tahini, lemon juice, garlic, fresh parsley, whole grain mustard and pepper to a bowl. Mix to combine, adding water to thin as you go.

Adjust the lemon juice to your taste – I like mine super tart, so I always add extra. Set the tahini sauce aside while we wait for the wedges to come out of the oven.

Step Four: Assemble & Serve

Now that all of the components are ready we can start assembling. Start by layering the potato wedges on a platter. Top them with the chickpeas.

And now, we have some room for a couple extra toppings:

• pickled onions
• sliced peperoncini
• fresh mint & parsley
• vegan parmesan

Serve the tahini sauce on the side – perfect for dunking the potatoes into.

These are best served right way when the potatoes are nice and crispy. But, the leftovers still taste great. I also like adding some extra greens, like arugula, to make this into more of a salad. Nothing wrong with more veggies, right?