Description
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.
Ingredients
For the Fries:
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4 large Yukon Gold potatoes
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3 tablespoons olive oil
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1 teaspoon salt
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½ teaspoon dried oregano
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½ teaspoon dried dill
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½ teaspoon black pepper
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½ teaspoon garlic powder
For Topping:
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½ cup fresh parsley, finely chopped
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1 medium red onion, finely chopped
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¼ cup feta cheese, crumbled
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Tzatziki, aioli, or lemon wedges (optional, for serving)
Instructions
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Preheat oven to 425°F (220°C).
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Wash potatoes, leaving the skins on, and cut into ⅓-inch-wide sticks. Try to keep the fries uniform in size.
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Place the fries in a bowl of cold water and soak for 10 to 15 minutes. Drain and pat them completely dry.
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Toss the fries with olive oil, salt, oregano, dill, pepper, and garlic powder in a large mixing bowl.
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Line a baking sheet with parchment paper. Spread fries out in a single, even layer.
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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.
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Transfer to a serving plate and top with chopped parsley, red onion, and crumbled feta.
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Serve immediately with optional tzatziki, aioli, or lemon wedges.
Notes
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For crispier fries, avoid overcrowding the baking sheet. Use two sheets if needed.
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These fries are best served fresh and warm, but leftovers can be reheated in the oven for 5 to 7 minutes at 375°F.