Description

Loaded Mediterranean Potato Wedges are crispy baked potato wedges topped with fresh vegetables, creamy hummus, and tangy feta, offering a delicious and healthy twist on classic loaded fries.

Ingredients

4 large russet potatoes, cut into wedges
2 tbsp olive oil
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
1/2 cup hummus
1/2 cup cherry tomatoes, halved
1/4 cup Kalamata olives, sliced
1/4 cup red onion, thinly sliced
1/2 cup cucumber, diced
1/4 cup crumbled feta cheese
2 tbsp chopped fresh parsley
1 tbsp lemon juice

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Instructions

Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Toss the potato wedges with olive oil, garlic powder, paprika, salt, and pepper.
Spread the wedges in a single layer on the baking sheet and bake for 35-40 minutes, flipping halfway through, until golden and crispy.
Remove from the oven and let cool slightly.
Spread hummus over the warm potato wedges.
Top with cherry tomatoes, olives, red onion, cucumber, and crumbled feta.
Drizzle with lemon juice and sprinkle with chopped parsley.
Serve immediately while warm.

Notes

For extra crispiness, soak potato wedges in cold water for 30 minutes before baking.
Use vegan feta or omit for a vegan option.
Best served fresh; avoid storing once fully assembled.