Place the potato wedges in a large bowl and cover with hot water for 10 minutes. Drain and spread the wedges on a large, clean towel and pat very dry. Dry the large bowl to use again.
Return the potato wedges back to the dry bowl. Season generously with Kosher salt and black pepper. Drizzle about 3 tablespoons of extra virgin olive oil. Toss to combine, making sure all the potatoes are well-coated.
Arrange the potatoes in a single layer on a large, lightly oiled sheet pan (non-stick if possible). If you don't have a sheet pan that is large enough, use two pans.
Bake for 35 to 45 minutes, turning the potato wedges over after the first 20 minutes of baking. When the potatoes are crisp on the outside and tender on the inside, they are ready. Remove from the oven and carefully arrange the potatoes on a serving dish.
If using tzatziki sauce for dipping, prepare it according to this recipe, while the potatoes are baking.
In a small bowl, combine 3 tablespoon extra virgin olive oil, minced garlic, thyme, oregano, and cayenne. Spoon the sauce over the hot potatoes. Add fresh parsley and crumbled feta to your liking. Serve with a side of tzatziki sauce. Enjoy!
Cook's Tip: Do not skip soaking the potato wedges in hot water, this helps get rid of the starch so that they potatoes don't stick to the pan. Still, lightly oil your pan for extra measure.
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 or enjoy them at room temperature.
Nutrition information does not include Tzatziki sauce, you can find that here.
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