The ultimate fresh, colourful, feel-good loaded potato dish!
These thick, crispy Cabera Organic Belgian Potato Wedges Skin-On become the perfect edible plate for the brightest, freshest Mediterranean flavours. Think Greek salad meets perfectly crispy oven-baked wedges: light, satisfying, super colourful and very hard to stop eating!
Ingredients
Serves 4 as a main or appetizer:
- 1 bag (500 g) Cabera Organic Frozen Belgian Potato Wedges Skin-On
- 1 tsp oregano, ½ tsp garlic powder, salt and pepper
- Toppings: 1 cup chopped cucumber, tomatoes, red onion and bell peppers; ½ cup olives; ½ cup crumbled feta (or dairy-free alternative); tzatziki or Greek yogurt sauce; fresh dill or parsley
Method
- Bake the wedges. Preheat oven to 425°F / 220°C. Place the frozen Cabera wedges in a single layer on a large parchment-lined baking sheet. No need to thaw!
- After about 15 minutes (halfway through), take them out quickly and sprinkle evenly with oregano, garlic powder, salt and pepper. Give them a gentle toss and put them back in.
- Bake 25–35 minutes in total, until golden, crispy on the edges and cooked through. Thicker wedges sometimes need the full 35 minutes, so keep an eye on them.
- Assemble (this is the fun part!).
- Transfer the piping hot wedges onto a large serving platter or wooden board.
- Immediately start piling on all the fresh toppings.
- Scatter cucumber, tomatoes, red onion, bell peppers and olives.
- Crumble plenty of feta over everything.
- Add big, generous spoonfuls of tzatziki or Greek yogurt sauce.
- Finish with lots of fresh dill and/or parsley.
- Last touch. A little drizzle of extra virgin olive oil, a pinch of extra oregano or sumac, and a few lemon wedges on the side.
Enjoy every single colourful, crunchy, creamy bite! It’s impossible to eat just one wedge.