Greek Fries with Garlic and Feta Recipe
These Greek Fries are crispy oven-baked potato wedges coated in extra virgin olive oil and tossed with a fragrant mix of garlic, thyme, oregano, and optional cayenne pepper. Finished with crumbled feta cheese and fresh parsley, they offer a delicious Mediterranean twist to the classic fries, perfect for a flavorful snack or a side dish alongside your favorite meals. Served with tangy tzatziki sauce, they bring authentic Greek flavors to your table with a healthy cooking method.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Appetizer and Mezze
- Method: Baking
- Cuisine: Greek
- Diet: Vegetarian
Ingredients
Scale
Potatoes
- 3 large russet potatoes, scrubbed clean and cut into 6 to 8 wedges each
Seasoning and Toppings
- Salt and black pepper, to taste
- Extra virgin olive oil, about 6 tablespoons divided
- 3 to 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves or 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper (optional)
- Crumbled feta cheese, to your liking
- 1 handful fresh parsley, chopped for garnish
Accompaniment
- Tzatziki sauce, for serving
Instructions
- Preheat and soak: Preheat your oven to 400°F (200°C). Lightly oil a sheet pan. Place the potato wedges in a large bowl and cover them with hot water. Let them soak for 10 minutes to remove excess starch, which helps achieve a crispier texture during baking.
- Dry the potatoes: Drain the potatoes and spread them out on a clean, large towel. Pat them thoroughly dry to remove all moisture. Dry your bowl and return the wedges to it.
- Season and oil: Toss the dry potato wedges with salt and black pepper to taste. Drizzle with about 3 tablespoons of extra virgin olive oil, ensuring all wedges are evenly coated for roasting.
- Roast the potatoes: Arrange the potatoes in a single layer on the prepared sheet pan, making sure they do not touch each other to prevent steaming. Bake for 20 minutes, then use tongs to carefully flip each wedge. Continue baking for another 15 to 25 minutes until the potatoes are crispy on the outside and tender on the inside.
- Prepare the garlic herb sauce: While the potatoes roast, combine minced garlic, thyme, oregano, cayenne pepper (if using), and 3 tablespoons of olive oil in a small bowl. Stir to blend the flavors.
- Finish and serve: Once the fries are done, transfer them to a serving dish. Spoon the garlic herb sauce evenly over the hot fries. Top with fresh chopped parsley and crumbled feta cheese. Serve with tzatziki sauce on the side for dipping. Enjoy your flavorful Greek Fries!
Notes
- Soaking the potatoes removes excess starch, promoting crispiness during baking.
- Ensure potatoes are completely dry before tossing with oil to avoid soggy fries.
- For best results, space wedges apart on the baking sheet without overlapping.
- Cayenne pepper is optional and adds a subtle heat; omit if you prefer a milder flavor.
- Use fresh herbs if possible for the brightest flavor, but dried herbs work well too.
- Serve immediately for best texture; leftovers can be reheated in the oven to regain crispiness.
Keywords: Greek fries, oven-baked potatoes, feta cheese, garlic herbs, tzatziki sauce, Mediterranean snack, crispy potato wedges, healthy fries
