Loaded Greek Potato Wedges
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Loaded Greek Potato Wedges

Loaded Greek Potato Wedges

with Yogurt Sauce and Feta

Loaded Greek fries are a restaurant gem that you can now make in your own kitchen with ease! Savoury pork, feta and dripping with yogurt sauce, these crisp wedges are sure to become a hit with your family!

Tags:
Chef's Choice
Allergens:
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time8 minutes
DifficultyMedium

Ingredients

serving amount

250 g

Ground Pork

3 unit(s)

Russet Potato

1 unit(s)

Tomato

2 unit(s)

Green Onion

1 unit(s)

Lemon

2 unit(s)

Garlic, cloves

½ cup

Feta Cheese, crumbled

(Contains Milk)

6 tbsp

Yogurt Sauce

(Contains Milk)

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

30 g

Mixed Olives

(May contain Wheat, Milk, Sulphites, Egg, Fish, Tree nuts)

1 tbsp

Mediterranean Spice Blend

(May contain Sesame, Tree nuts, Triticale, Milk, Soy, Peanuts, Wheat, Sulphites, Mustard)

Not included in your delivery

2 tbsp

Oil*

0.13 tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories940 kcal
Fat55 g
Saturated Fat17 g
Carbohydrate79 g
Sugar8 g
Dietary Fiber8 g
Protein41 g
Cholesterol115 mg
Sodium1290 mg
Trans Fat0.4 g
Potassium2200 mg
Calcium300 mg
Iron5.5 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper
•Baking Sheet
•Measuring Spoons
•Large Non-Stick Pan
•Strainer
•Zester
•Small Bowl

Instructions

1
  • Remove any brown spots from potatoes and cut into 1/2-inch wedges. To a parchment-lined baking sheet, add potatoes and 1 tbsp oil. (NOTE: For 4 servings, use 2 baking sheets, with 1 tbsp oil per sheet.) Season with half the Mediterranean Spice Blendf, salt and pepper, then toss to coat.
  • Roast in the middle of the oven for 25-28 min, flipping halfway through, until tender and golden. (NOTE: For 4 servings, roast in the top and bottom of the oven, rotating sheets halfway through.)
2
  • Meanwhile, peel, then mince or grate garlic.
  • Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil, then pork. Cook for 4-5 min, breaking up pork into smaller pieces, until no pink remains.**
  • Add garlic and remaining Mediterranean Spice Blend. 
  • Cook for 1 min, stirring often, until fragrant.
  • Stir in pesto and 1 tbsp (2 tbsp) water. Season with salt and pepper.
  • Remove from heat.
3
  • Meanwhile, thinly slice green onion.
  • Cut tomato into 1/4-inch pieces.
  • Drain olives, then roughly chop.
  • Zest, then juice half the lemon. Cut remaining lemon into wedges.
4
  • Meanwhile, in a small bowl, combine yogurt sauce, 1 tsp (2 tsp) lemon juice, lemon zest and half the green onions.
5
  • Divide wedges between plates. 
  • Top with pork mixture.
  • Sprinkle with feta, tomatoes and olives.
  • Drizzle with lemon yogurt sauce.
  • Sprinkle with remaining green onions.
  • Squeeze a lemon wedge over top, if you like.
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