Loaded Mediterranean Potato Wedges
Loaded Mediterranean Potato Wedges Skin-On
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 (500g) Cabera Organic Frozen Belgian Potato Wedges Skin-On
1 tsp oregano, ½ tsp garlic powder, salt & pepper
Toppings: 1 cup chopped cucumber, tomatoes, red onion, bell peppers; ½ cup olives; ½ cup crumbled feta (or dairy-free alternative); tzatziki or Greek yogurt sauce; fresh dill or parsley
Instructions
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 → sprinkle evenly with oregano + garlic powder + salt + pepper. Give them a gentle toss and put them back in.
Bake total 25–35 minutes until golden, crispy on the edges and cooked through. (Thicker wedges sometimes need the full 35 min — keep an eye!)
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, olives
Crumble plenty of feta over everything
Add big generous spoonfuls/dollops of tzatziki or Greek yogurt sauce
Finish with lots of fresh dill and/or parsley
Last touch Beautiful little drizzle of extra virgin olive oil + a pinch of extra oregano or sumac + few lemon wedges on the side.
Enjoy every single colourful, crunchy, creamy bite! It’s impossible to eat just one wedge 😉
