Go Back
–+ servings
Print
Overhead shot of a plate of roasted potato wedges and tzatziki sauce

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!