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!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
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*
Nutrition Values
Utensils
Cooking Steps
- 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.)
- 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.
- 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.
- Meanwhile, in a small bowl, combine yogurt sauce, 1 tsp (2 tsp) lemon juice, lemon zest and half the green onions.
- 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.
