Crispy Greek Fries with Tzatziki

Name: Vegan Loaded Greek Fries
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 750g Yukon gold potatoes (9 medium size potatoes), cleaned and cut into wedges; 2 tbsp avocado oil; 1 tsp Himalayan pink salt; 1-2 tsp dried oregano; 1-2 tsp dried parsley; 1 tsp dried dill; 1 tsp garlic powder; 1 tsp onion powder (optional); Black pepper to taste (¼-½ tsp); ½ medium red onion, diced; ½ cup finely chopped fresh parsley; ½ cup vegan feta cheese or regular feta; 1 cup Tzatziki Sauce for dipping

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These Loaded Vegan Greek Fries are loaded with toppings and full of flavor. They're made with loads of dried herbs and topped with fresh parsley, red onion, and feta. Just add homemade Tzatziki Sauce as a dip!

Greek fries with red onion and parsley on a white plate and a wooden serving plate.

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Why They're Better Than French Fries
Ingredients and Substitutions
Step-by-Step Instructions
Serving and Storing
FAQs
📖 Recipe

Why They're Better Than French Fries

Nothing beats homemade fries and these are definitely going to become your favorite!

Baked in the oven, not fried - These fries are made in the oven with a light coating of avocado oil. It's a much healthier way to make fries than deep-frying them in oil.
They have a ton of flavor - They're roasted with lots of dried herbs and garlic, and the avocado oil helps them to turn golden brown and super crispy.
They stay tender - Why choose one when your fries can be both? They're crispy but because they're cut into thick fries, they stay soft on the inside and don't dry out.
Delicious on their own or with toppings served as a side - They're made to be served as a side but honestly, they're so good you'd easily be able to eat them as a meal! I know I have but shhh. They're the best on their own dipped in Tzatziki.

Fries in beige shallow bowl on a wooden serving plate on a green and white tile background.

Ingredients and Substitutions

Yukon potatoes - These get crispy on the outside but stay soft on the inside. Russel potatoes are also a great option, those are usually used for thinner fries but because I went for thicker wedge-style fries, I chose Yukon.
Avocado oil - Oil helps the potatoes to crisp up in the oven. Use any high-heat cooking oil. I don't recommend extra virgin olive oil because it doesn't handle high temperatures very well.
Dried herbs - I'm using dried parsley, dried oregano, and dried dill. When you say Greek herbs, these are the ones I think of, the flavors work amazing together.
Salt and Pepper - These are basics everyone has but it's important to mention to not forget to salt your potatoes. It really brings out all the other flavors. I recommend using Himalayan pink salt or sea salt because they aren't processed like table salt is. Sometimes when I roast potatoes with the skins on and don't add enough salt, the potatoes tend to be a little bitter so don't forget your salt!
Garlic and Onion powders - The onion is optinal but I highly recommend the garlic powder, it completes the Mediterranean flavors of these potatoes! (I forgot to add it to the photo below oops!)
Toppings: Red onion, fresh parsley, and feta (or vegan feta) are all great options that bring out all the Mediterranean flavors. I recommend adding a dip too like this Tzatziki Sauce.

All the ingredients for Greek Fries laid out. There are potatoes, diced red onion, fresh parsley, dried parsley, dried oregano, dried dill, black pepper, Himalayan pink salt, and avocado oil.

Step-by-Step Instructions

Chop the potatoes - I cut the potatoes into thicker fries, wedges almost, because this way they stay nice and soft in the middle. They're thinner than regular wedges but still thicker than regular fries.
Soak the wedges in cold water for 10 minutes before roasting. This helps to get rid of some of the starch so the potatoes crisp up more in the oven. Make sure to dry the wedges before roasting, if they're wet they won't crisp up as well.
Generously season - Add the avocado oil, all the dried herbs, and season with salt and pepper. I'm adding lots of herbs here, we want all the flavor!
Roast - Trasfer the baking sheet to the preheated oven and roast for 30-35 minutes
Serve and enjoy - Load the fries with all your toppings, garnishes, and dipping sauces, and enjoy!

Two photos of the process of making Greek Fries Potatoes seasoned before roasting on the left and after roasting on the right.

Serving and Storing

The fries are best served straight from the oven while they're still hot. If they sit out for too long, they might lose their crispiness. Load them up with the diced onion, fresh herbs, and vegan feta if desired, and eat up! They're so delicious while hot!

I highly recommend serving them with Tzatziki Sauce, it's so amazing for dipping the fries!

You can also serve these fries as a side to a salad or protein bowl. These three are my favorites:

To store the fries, transfer them to an airtight container once they've cooled down, and store them in the fridge for up to 3 days.

Close up of Greek fries with red onion and parsley on a white plate and a wooden serving plate.

FAQs

What are Greek Fries?

They're thicker fries usually garnished with toppings like feta, fresh herbs, and red onion.

What makes them different from regular fries?

The seasoning! They're seasoned with lots of dried herbs and garlic which makes them way more flavorful than regular fries.

Should I use extra virgin olive oil to roast these fries?

You can but I don't recommend it. EVOO doesn't like high heats so I usually use avocado oil for roasting and keep olive oil just for drizzling salads and other things.

Are these fries vegan?

Yes, they can be! Just use vegan feta, you should be able to find it in stores that carry vegan cheese alternatives. Or just skip it, the fries will be just as tasty!

📖 Recipe

Vegan Loaded Greek Fries

5 from 13 reviews

Author: Veronika | thehealthfulideas
Prep Time: 10 mins
Cook Time: 35 mins
Total Time: 45 minutes
Yield: 2-4 1x
Category: Side
Method: Roasting
Cuisine: Mediterranean
Diet: Vegan

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Description

These homemade Greek Fries are crispy on the outside and tender on the inside. Cut into wedges and no need to parboil them! Highly recommend you serve them with Tzatziki Sauce on the side.

Instructions

Preheat your oven to 425F (220C).
Add the potato wedges to a large baking sheet and drizzle with the avocado oil. Toss to coat.
Sprinkle on the salt, dried oregano, dried parsley, dried dill, garlic powder, onion powder if using, and freshly cracked black pepper. Toss to coat everything well.
Spread the wedges out so they don’t overlap too much.
Roast in the oven for 35 minutes, tossing once halfway through.
Serve hot topped with diced red onion, fresh parsley, feta if desired, and tzatziki sauce on the side.
Store in an airtight container in the refrigerator for up to 3 days.

Notes

The kind of potatoes doesn’t matter too much, I’ve tried this recipe with all kinds and they’re all delicious. You can cut them into wedges or thinner fries if you’d like. I like the wedges because they’re crispy on the outside but soft on the inside.

Once you put the wedges into the refrigerator, they will lose their crunch.

The nutritional information is counted without the toppings and is just an estimate. The accuracy of the nutritional information is not guaranteed.

Keywords: greek, fries, mediterranean

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