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Updated: Dec 28, 2021

Prep Time 10 minutes - Total Time 1 hour - Serves 4

These potatoes are the perfect side dish to any BBQ. But will also go amazingly with a roast chicken on a Sunday. It will also go beautifully with some grilled fish or if you are like me, eat them on their own with some tzatziki for dipping into.

(You will also find this recipe on page 176 of my book Richard’s Family Favourites click here)

Wedges Ingredients

  • 1 kg of potatoes, got into wedges.

  • 100 g of feta.

  • 1 tbsp of dry thyme.

  • 1 tbsp of dry mint.

  • 3 tbsps of olive oil.

  • 1 tbsp of white wine vinegar.

  • 2 garlic cloves.

  • 1 lemon.

Tzatziki Ingredients

  • Half a cucumber, cut in half, remove the seeds and dice.

  • 5 tbsps of Greek-style yoghurt.

  • Pinch of salt.

  • 2 garlic cloves, crushed.

  • 2 tbsps of olive oil.

  • 1 tbsp of white wine vinegar.


  1. Mix all the tzatziki ingredients then cover and chill till ready to use.

  2. Crush the remaining 2 garlic cloves with a pinch of salt using a pestle and mortar. Then add the thyme, mint, olive oil, vinegar and the juice from the lemon. Season with salt and pepper then mix and leave to one side.

  3. Place the potatoes in a pot of salted boiling water and cook till just tender. Should take around 10 to 12 minutes depending on how big they are.

  4. Once the wedges are done drain and then coat in the herb oil. Lay them out on a tinfoil covered roasting tray and leave till ready to cook.

  5. To cook the wedges, bake in a preheated oven set at 180℃ for 40 minutes. Once out of the oven, crumble the Feta all over and serve with the tzatziki. I like to garnish with a few mint leaves.


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