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.
- 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
- 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.
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