Description
Crispy Greek Oven Fries seasoned with aromatic herbs and spices, served with a refreshing and tangy homemade tzatziki sauce made from Greek yogurt, cucumber, and fresh dill. This easy, flavorful side dish is perfect for a Mediterranean-inspired meal and features a delightful combination of crispy potatoes, creamy feta, and vibrant lemon zest.
Ingredients
Scale
Potatoes and Seasoning
- 2 pounds Yukon Gold potatoes, cut into wedges
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 3/4 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon paprika
- Freshly ground black pepper, to taste
Toppings
- 1/3 cup crumbled feta cheese
- Coarsely chopped or torn fresh dill, mint, and flat-leaf parsley, to taste
- Lemon zest, to taste
- Flaky salt, to taste
- Lemon wedges, for serving
Quick Tzatziki Sauce
- 3/4 cup plain Greek yogurt
- Juice of 1 lemon
- 1 clove garlic, finely chopped
- 1 tablespoon red wine vinegar
- 3/4 cup finely chopped Persian or seedless cucumber
- 1 tablespoon finely chopped fresh dill
- 1/2 teaspoon kosher salt
- Freshly cracked black pepper, to taste
Instructions
- Soak Potatoes: Place the cut potato wedges in a large bowl of cold water and let them soak for 30 minutes to 1 hour. This step helps remove excess starch, making the fries crispier.
- Prepare Tzatziki Sauce: In a medium bowl, combine the Greek yogurt, lemon juice, finely chopped garlic, red wine vinegar, chopped cucumber, fresh dill, salt, and freshly cracked black pepper. Mix well and adjust seasoning if necessary. Refrigerate the sauce until ready to serve to let the flavors meld.
- Preheat Oven & Dry Potatoes: Preheat your oven to 425°F (220°C). Drain the soaked potatoes and pat them very dry using kitchen or paper towels to ensure crispness during roasting.
- Season & Roast Potatoes: Line a large rimmed baking sheet with parchment paper. Place the dried potato wedges on the sheet and toss them with olive oil, kosher salt, dried oregano, garlic powder, onion powder, paprika, and black pepper until evenly coated. Spread them out in a single layer to roast.
- Roast until Crispy: Roast the potatoes in the preheated oven for 20 minutes, then flip them over and continue roasting for an additional 10 to 15 minutes, or until the wedges are golden brown and crispy on the outside.
- Serve: Arrange the roasted potato wedges on a serving platter. Drizzle with tzatziki sauce and sprinkle crumbled feta, chopped fresh dill, mint, and parsley, lemon zest, flaky salt, and freshly cracked black pepper on top. Serve with lemon wedges and extra tzatziki on the side for dipping.
Notes
- Soaking the potatoes is optional but helps achieve a crispier texture.
- Make sure to dry the potatoes thoroughly before roasting to prevent sogginess.
- You can use any fresh herbs for garnishing based on your preference.
- To save time, prepare the tzatziki sauce ahead of time and refrigerate.
- If you prefer spicier fries, add a pinch of cayenne pepper to the seasoning mix.
- Prep Time: 45 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Greek, Mediterranean
Keywords: Greek oven fries, tzatziki sauce, baked potato wedges, Mediterranean side dish, crispy potato wedges, feta cheese, Greek yogurt sauce, herb-seasoned fries
