These Air Fryer Greek Lemon Potato Wedges are one of my favorite side dishes when I want something easy to make but still full of flavor. They come out with crispy golden edges, fluffy centers, and a fresh lemon and oregano combination.
I like to serve these with grilled chicken or fish, but they're also good on their own, dipped into a little tzatziki. If you enjoy potato sides, you should also try Air Fryer Twice Baked Potatoes for another easy air fryer favorite.
Try These Crispy Greek Potato Wedges
What makes these Greek potatoes different from regular potato wedges? The lemon and garlic coating. This gives them a delicious, fresh flavor, and you still get crispy edges.
The little bit of semolina is another trick I use with this roasted potatoes recipe because it helps give an extra crunchy coating without deep frying, or baking for a long time in the oven.
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Video Instructions
Why You’ll Love It
- Crispy without frying: Using the air fryer makes these potatoes crispy, and you use significantly less oil than deep frying.
- Perfect Texture: You get fluffy on the inside and crisp, flavorful outsides.
- Easy side dish: This is one of my favorite air fryer recipes because this is an easy dish for weeknight dinners and family meals.
- Fresh Greek flavors: Lemon, garlic, oregano, and feta work really well together.
Ingredients
- Potatoes: I use Yukon Gold when I want creamier wedges and russets when I want very crispy. Baby Gold potatoes work just as well.
- Lemon juice: Fresh lemon makes a huge difference here. I would not recommend bottled juice for this Greek lemon potatoes recipe, as it just doesn't have the same flavor.
- Garlic: This adds lots of flavor and goes perfectly with the lemon and oregano.
- Fresh Oregano: This herb is one of my favorite herbs for Greek-style potatoes.
- Semolina: A small amount will give you those extra crispy edges.
How to Make Air Fryer Greek Lemon Potato Wedges
1. Wash and cut potatoes into evenly sized wedges. Pat dry with paper towels to help them crisp.
2. If you have extra time, soak the wedges in ice cold water for 20 minutes, then dry them very well.
3. In a large bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, black pepper, and semolina until combined. Add potato wedges and toss well to coat evenly.
Note: Do not toss spices and potatoes at once in a bowl. First, add the spices for the thick emulsion, then add the potatoes. This helps the lemon juice cling to the potato rather than pooling at the bottom of the air fryer.
4. Preheat the air fryer to 380°F (195°C) for 3 minutes.
5. Arrange potato wedges in a single layer on a baking sheet and place it in the air fryer basket so they are not touching.
6. Cook for 10 minutes.
7. Shake the basket well.
8. Cook for another 10 - 12 minutes until golden and crispy.
9. Repeat with remaining wedges if needed.
10. Sprinkle with fresh parsley and feta before serving.
Cooking Tips
- Pat the potatoes very dry before seasoning. Moisture is the enemy of crispy potatoes.
- Don't overcrowd the basket. I know it's tempting to fit everything in at once, but giving the wedges space makes them crispier.
- If you like extra crispy potatoes, soak them first and dry them thoroughly before seasoning.
What Can You Serve With This?
- Grilled chicken
- Lamb chops
- Fish
- Tzatziki
- Greek salad
FAQs
Absolutely. I usually leave the skin on because it adds more texture and saves time. I always just scrub the skins really well before the time.
Yes. A pinch of cayenne pepper or chili flakes works really well with the lemon and garlic flavors.
Yes. Sweet potatoes work well, but they cook a little faster, so start checking them a few minutes earlier.
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Air Fryer Greek Lemon Potato Wedges
Ingredients
- 4 medium russet or Yukon Gold potatoes, cut into wedges
- 1 oz olive oil
- 1½ oz lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 teaspoon semolina or cornmeal
Garnish
- 1 tablespoon chopped fresh parsley
- 2 tablespoon feta cheese, crumbled
Instructions
- Wash and cut potatoes into evenly sized wedges. Pat dry with paper towels to help them crisp.
- If you have extra time, soak the wedges in ice cold water for 20 minutes, then dry them very well.
- In a large bowl, whisk olive oil, lemon juice, garlic, oregano, paprika, salt, black pepper and semolina until combined. Add potato wedges and toss well to coat evenly.
- Preheat the air fryer to 380°F (195°C) for 3 minutes.
- Arrange potato wedges in a single layer in the air fryer basket so they are not touching.
- Cook for 10 minutes.
- Shake the basket well.
- Cook for another 10 - 12 minutes until golden and crispy.
- Repeat with remaining wedges if needed.
- Sprinkle with fresh parsley and feta before serving.
Video
Notes
Cooking Time and Temperature
Air fry at 380°F (195°C) for 20 - 22 minutes, shaking halfway through cooking.Taste & Texture
Crispy golden edges with fluffy potato centers and bright lemon, garlic, and herb flavors.Storage, Freezing & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended because the texture changes after thawing.
- Reheat: Air fry at 375°F (190°C) for 4–5 minutes until crispy again.
Serving Recommendations
I love serving these with grilled chicken, souvlaki, fish, or a big Greek salad. A little tzatziki on the side makes them even better.Recipe Variations and Substitutions
- Potatoes: Sweet potatoes can be used instead. Yukon Gold potatoes are creamier, while russets get slightly crispier.
- Feta: Leave it off if you prefer dairy-free wedges.
- Seasoning: Add rosemary or thyme. For a bite, add some chilli flakes or cayenne pepper.
Proper Storage Tips
- Store in an airtight container.
- Reheat in the air fryer rather than the microwave.
- Let them cool before storing.
Pro Tips
- Whisk the seasoning mixture before adding the potatoes.
- Cook in a single layer for the best crispiness.
- Finish with a little extra lemon juice or lemon zest just before serving.
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