Greek Fries

Crispy oven-baked fries seasoned with Mediterranean herbs and topped with fresh parsley, red onion, and feta cheese. Serve warm with tzatziki or lemon wedges for a flavorful side or appetizer.

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 3 portions

Ingredients

For the Fries:

• 4 large Yukon Gold potatoes
• 3 tablespoons olive oil
• 1 teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon dried dill
• ½ teaspoon black pepper
• ½ teaspoon garlic powder

For Topping:

• ½ cup fresh parsley, finely chopped
• 1 medium red onion, finely chopped
• ¼ cup feta cheese, crumbled
• Tzatziki, aioli, or lemon wedges (optional, for serving)

Instructions

1. Preheat oven to 425°F (220°C).
2. Wash potatoes, leaving the skins on, and cut into ⅓-inch-wide sticks. Try to keep the fries uniform in size.
3. Place the fries in a bowl of cold water and soak for 10 to 15 minutes. Drain and pat them completely dry.
4. Toss the fries with olive oil, salt, oregano, dill, pepper, and garlic powder in a large mixing bowl.
5. Line a baking sheet with parchment paper. Spread fries out in a single, even layer.
6. Bake for 15 minutes. Remove from oven, flip the fries, and return to bake for another 6 to 8 minutes or until golden brown and crisp.
7. Transfer to a serving plate and top with chopped parsley, red onion, and crumbled feta.
8. Serve immediately with optional tzatziki, aioli, or lemon wedges.

Notes

• For crispier fries, avoid overcrowding the baking sheet. Use two sheets if needed.
• These fries are best served fresh and warm, but leftovers can be reheated in the oven for 5 to 7 minutes at 375°F.

Nutrition (Per Serving)

• Calories: 321 kcal
• Carbohydrates: 45 g
• Protein: 5 g
• Fat: 14 g
• Saturated Fat: 2 g
• Polyunsaturated Fat: 2 g
• Monounsaturated Fat: 10 g
• Cholesterol: 0.1 mg
• Sodium: 798 mg
• Potassium: 1084 mg
• Fiber: 6 g
• Sugar: 3 g
• Vitamin A: 865 IU
• Vitamin C: 61 mg
• Calcium: 61 mg
• Iron: 3 mg

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