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Greek fries topped with parsley and crumbled feta on a platter with a bowl of tzatziki sauce next to bowls of chopped parsley and crumbled feta.
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4.95 from 51 votes

Greek Fries

Easy oven baked fries with olive oil, finished with garlic and fresh herbs. Great served with Tzatziki sauce.
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Appetizer, Side Dish
Cuisine: Greek, Mediterranean
Servings: 4 people
Author: Suzy Karadsheh

Ingredients

  • 3 large russet potatoes, scrubbed clean and cut into wedges ( 6 to 8 wedges per potato)
  • salt and black pepper
  • extra virgin olive oil
  • 3 to 4 garlic cloves, minced
  • 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
  • 1 tsp dried oregano
  • 1/2 tsp cayenne pepper, optional
  • crumbled feta cheese to your liking
  • 1 handful fresh parsley, chopped for garnish
  • Tzatziki sauce, for serving Homemade Tzatziki Sauce Recipe

Instructions

  • Get ready: Preheat your oven to 400°F. Lightly oil a sheet pan. Place the potato wedges in a large bowl and cover with hot water and set aside to soak for 10 minutes. (This removes the starch, which helps them to get crispy).
  • Dry the potatoes: Drain and spread the wedges on a large, clean towel and pat very dry. Dry the large bowl to use again, then return the wedges to the dry bowl.
  • Season the potatoes: Toss the wedges with a big pinch or two of salt and pepper. Drizzle with enough olive oil to coat (about 3 tablespoons). Toss to combine, making sure all the potatoes are well-coated.
  • Roast the potatoes: Arrange the potatoes in a single layer on the prepared sheet pan. (It’s important that the potatoes are spaced apart without touching–this will allow them to get crispy without steaming. If you don't have a sheet pan that is large enough, use two pans.) Bake for 20 minutes, then use tongs to flip the potato wedges. Bake for 15 to 25 minutes more. When the potatoes are crisp on the outside and tender on the inside, they are ready.
  • Meanwhile, make the sauce. In a small bowl, combine the garlic, thyme, oregano, and cayenne with 3 tablespoons olive oil.
  • Finish and serve. Remove the crispy fries from the oven and carefully arrange on a serving dish. Spoon the sauce over the hot potatoes. Top with fresh parsley and crumbled feta to your liking. Serve with the tzatziki sauce on the side. Enjoy!

Video

Notes

  • Cook's Tip: Do not skip soaking the potato wedges in hot water; this helps remove the starch so the potatoes don't stick to the pan. Lightly oil your pan as well. 
  • Cook's Tip: If you like your oven fries spicy, coat them with a bit more cayenne pepper before baking. 
  • Storage: Leftovers can be stored in the fridge in a tight-lid container for 3 to 4 days. You can warm them up in a medium-heated oven, air fryer or enjoy them at room temperature. 
  • Nutrition information does not include Tzatziki sauce; you can find that here. 
  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.

Nutrition

Calories: 133.4kcal | Carbohydrates: 30.5g | Protein: 3.7g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 8.7mg | Potassium: 697.2mg | Fiber: 2.6g | Sugar: 1.1g | Vitamin A: 197.5IU | Vitamin C: 12.8mg | Calcium: 40.3mg | Iron: 1.9mg

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