Greek Fries Recipe

Prep potatoes

Preheat oven to 220°C (430°F). Wash and peel potatoes if desired. Cut each potato into 1/2-inch (1.2 cm) batons (or your preferred fry shape). Place cut potatoes in a large bowl of cold water and soak 20–30 minutes to remove excess starch.

Dry and season

Drain potatoes and pat completely dry with a clean kitchen towel or paper towels. In a large mixing bowl, toss dried potatoes with 3 tbs olive oil, 1 tsp dried oregano, 1/2 tsp garlic powder, 1.25 tsp sea salt and 1/2 tsp black pepper until evenly coated.

Roast

Spread fries in a single layer on a rimmed baking sheet lined with parchment (don’t overcrowd; use two sheets if needed). Roast in the preheated oven for 25–35 minutes, turning once halfway through, until golden-brown and crisp at the edges. Cooking time depends on thickness—check after 20 minutes.

Finish

Remove fries from oven and immediately sprinkle with crumbled feta (3/4 cup) so some melts slightly. Scatter chopped parsley (2 tbsp) on top and adjust seasoning with additional salt if desired. Serve hot with lemon wedges.

Prepare cucumber by grating the half cucumber on the large holes of a box grater. Squeeze grated cucumber firmly in a clean towel or between paper towels to remove as much liquid as possible (this prevents watery tzatziki).

In a medium bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1 tsp extra-virgin olive oil, 1 tsp fresh lemon juice, 1 tbsp chopped dill (or mint), 1/2 tsp salt and 1/4 tsp black pepper. Stir until smooth and taste; adjust salt, lemon or garlic to preference.

For best flavor chill tzatziki at least 15–30 minutes before serving to allow the flavors to meld. If making ahead, refrigerate up to 48 hours in an airtight container.

Grate the half cucumber and squeeze out excess moisture thoroughly using a towel or paper towels.

In a bowl combine 1 cup Greek yogurt, the drained grated cucumber, 1 minced garlic clove, 1/4 cup crumbled feta, 1 tbsp chopped dill, 1 tsp chopped mint, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon zest. Mix until well incorporated; the feta adds salty tang and body.

Taste and adjust seasoning. Chill at least 15–30 minutes before serving to let flavors develop. Keeps 48 hours refrigerated.