Greek Oven Fries

These Greek Oven Fries are FULL of flavor and make the best side dish or appetizer! We’ve got seasoned, crispy roasted potatoes, quick tzatziki sauce, handfuls of creamy feta cheese, fresh herbs, and lemon! The potatoes get a quick soak in cold water, releasing extra starch, making them extra crispy and fry-like!

When I say I could eat these every single day, I 100% mean it. I will admit I’m a potato lover through and through, but even if I wasn’t (is that even a thing?!), these would be top on my list. I mean, who wouldn’t love crispy, roasted Greek fries topped with feta, homemade tzatziki, dill, mint, parsley, lemon wedges, and flaky salt?! Best part is, they are very easy to make and good for you, too!

The key to these Greek fries is something you might not expect.

They get a quick soak in a cold water bath for 30 minutes to 1 hour – whatever you have time for! This helps the potatoes release some of their starch, yielding an extra crispy oven baked fry!

If you’re short on time, you can skip this step, but I’d highly recommend trying it. It makes a big difference! The key is to dry them really thoroughly with a kitchen towel post-soak. The less moisture, the better!

Here’s what you need for these Greek fries:

• yukon gold potatoes
• olive oil
• garlic powder
• dried oregano
• garlic powder 
• onion powder
• paprika
• salt and pepper
• feta
• dill
• mint
• parsley
• lemon
• flaky salt
• …and my quick tzatziki sauce! 

You could also use store-bought tzatziki, but I highly recommend making it at home. It is SO easy and delicious. Here’s what you need for it:

• plain Green yogurt 
• lemon juice
• garlic
• red wine vinegar
• cucumber
• fresh dill
• salt and pepper

& the full recipe is listed in the recipe card below 🙂

Here’s a quick rundown on how to make these roasted Greek fries:

• Soak your potatoes. Cut the yukon golds into wedges, and soak them in a large bowl of cold water for 30 minutes to an hour. This helps release the potatoes natural starch, yielding an extra crispy oven baked fry! 
• Make the tzatziki. Mix together the Greek yogurt, lemon, garlic, red wine vinegar, cucumber, dill, salt and pepper. That’s it!
• Roast the potatoes. Dry the potato wedges off REALLY well with kitchen towels. Toss them in the spices, and bake in a super hot 425℉ oven for 20 minutes, then flip and bake for another 10-15 minutes.
• Plate the fries. Place the fries on a platter or large plate, and top with a few handfuls of feta, a drizzle of tzatziki, lemon zest, flaky salt, and torn fresh herbs. I like to use dill, mint, and flat leaf parsley. Serve with lemon wedges as well!
• Devour!

Trust me, you’re gonna want to make these ASAP.

If you love this recipe, you will also love:

Greek Sheet Pan Chicken and Potatoes with Quick Tzatziki
Grilled Salmon with Marinated Zucchini Greek Salad
Greek Salad Hummus Board
Chopped Greek Quinoa Salad with Pita Chip Croutons
Greek Turkey Meatball Lettuce Wraps with Easy Tzatziki Sauce
Greek Grilled Chicken Salads with Tzatziki Dressing
Feta Zucchini Cakes with Greek Orzo Salad
Mexican Sweet Potato Fries with Avocado Aioli
Mexican Street Corn Loaded Fries
Parmesan Truffle Oven Fries with Rosemary Garlic Aioli

And don’t forget to share a photo on Instagram and tag me @spicesinmydna if you make this recipe! Nothing makes me happier than seeing what you create in the kitchen!

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Greek Oven Fries with Quick Tzatziki

These Greek Oven Fries are FULL of flavor and make the best side dish or appetizer! We've got seasoned, crispy roasted potatoes, quick tzatziki sauce, handfuls of creamy feta cheese, fresh herbs, and lemon! The potatoes get a quick soak in cold water, releasing extra starch, making them extra crispy and fry-like!

Course Appetizer, Side, Side Dish

Cuisine Greek

Keyword easy tzatziki recipe, feta cheese fries, feta fries, greek fries, greek fries with feta, greek oven fries, greek style fries, healthy greek fries

Prep Time 30 minutes

Cook Time 35 minutes

Servings 4

Author Molly | Spices in My DNA

Ingredients

For the fries

• 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
• 1/3 cup crumbled feta
• coarsely chopped or torn fresh dill, mint, and flat-leaf parsley
• lemon zest, to taste
• flaky salt, to taste
• lemon wedges, for serving

For the quick tzatziki

• 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

1. Place the cut potatoes in a large bowl of cold water. Let soak for 30 minutes - 1 hour. Meanwhile, make the tzatziki. To a medium bowl, add the Greek yogurt, lemon juice, garlic, red wine vinegar, cucumber, dill, salt, and pepper. Mix to combine, and season to taste with additional salt and pepper if needed. Set in the fridge until ready to serve.

2. Preheat oven to 425℉. Drain the potatoes and make sure you dry them really, really well with kitchen towels and/or paper towels. Line a large, rimmed baking sheet with parchment and place the dry potatoes on the sheet. Toss them with the olive oil, salt, oregano, garlic powder, onion powder, paprika, and pepper. Roast for 20 minutes, then flip and roast for another 10-15 minutes, or until golden and crispy.

3. Serve potato wedges on a platter and top with a drizzle of the tzatziki, the crumbled feta, dill, mint, parsley, lemon zest, flaky salt, freshly cracked black pepper, and lemon wedges. Serve with extra tzatziki!