Greek Oven Fries
User Reviews
5
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Prep Time
10 mins
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Cook Time
35 mins
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Total Time
45 mins
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Servings
4 people
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Calories
132 kcal
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Cuisine
Mediterranean, Greek
Greek Oven Fries
Description
Greek Oven Fries begin with russet potatoes cut into wedges and soaked in hot water to remove excess starch, ensuring a crisp texture when baked. They are tossed with extra virgin olive oil, salt, pepper, and an herb blend including fresh thyme, dried oregano, and minced garlic. Optional cayenne pepper adds mild heat. Baking at 400°F creates a golden crust while keeping the inside soft. Crumbled feta and chopped parsley add fresh savory and herbal notes once out of the oven. A cool, creamy tzatziki sauce complements the warm fries and balances the spices.
This preparation is suitable for serving as a side dish or part of a Mediterranean-style meal. The fries taste good freshly baked or reheated, making them convenient for leftovers stored up to four days in the fridge.
Soaking the potato wedges and patting them very dry before seasoning is key to avoiding sogginess and sticking to the pan. Lightly oiling the baking sheet also helps. Adjust the cayenne pepper to control spiciness according to preference.
Ingredients
- 3 russet potatoes scrubbed clean and cut into wedges ( 6 to 8 wedges per potato, large
- salt
- black pepper
- extra virgin olive oil I used Private Reserve Greek EVOO
- 3 to 4 garlic minced, cloves
- 1 tablespoon thyme fresh leaves
- 1 tsp oregano dry
- ½ tsp cayenne pepper optional
- feta cheese to your liking, crumbled
- parsley a handful to your liking, fresh
- tzatziki sauce Use Homemade Tzatziki Sauce Recipe
Instructions
- Heat the oven to 400 degrees F.
- 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 tbsp 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!
Notes
- Soak potato wedges in hot water to reduce starch and prevent sticking during baking.
- Pat wedges completely dry before seasoning to achieve crispiness.
- Lightly oil the baking pan to help prevent fries from sticking.
- For spicier fries, increase cayenne pepper quantity before baking.
- Store leftovers in a sealed container in the refrigerator for up to 3-4 days; reheat in a medium oven or enjoy at room temperature.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 132 kcal
% Daily Value*
| Calories | 132kcal | 7% |
| Carbohydrates | 30.2g | 10% |
| Protein | 3.7g | 7% |
| Fat | 0.2g | 0% |
| Saturated Fat | 0.1g | 1% |
| Potassium | 685.8mg | 15% |
| Fiber | 2.3g | 9% |
| Vitamin A | 176.8IU | 4% |
| Vitamin C | 12.6mg | 14% |
| Calcium | 31.9mg | 3% |
| Iron | 1.7mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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