These oven fries are so good and crispy that you won’t miss frying them…plus they are much healthier. They are good as is, out of the oven, or you can embellish them with some feta, dried oregano and a few squirts of lemon juice, oh my! And if you want some extra flavor, try dipping them into my fry sauce!
Try to use a spice blend that has at least oregano and garlic in it, or you can make your own spice blend by throwing your favorite dried spices together along with oregano and garlic 🙂 ! Also, if you prefer, keep the skin on your potatoes. I have made them both ways and they are both yummy!
You will need:
8 russet potatoes, peeled and cut into medium sized wedges (about 8-10 wedges per potato, depending on the size)
3-4 tablespoons of your favorite Greek spice blend
Zest of one large lemon
Salt and pepper, to taste
4 tablespoons olive oil, or oil of your choice
Optional toppings: crumbled feta cheese, dried oregano, and lemon juice
Steps:
Place your potato wedges on two sheet trays and drizzle generously with olive oil and top with spice blend and lemon zest. Use your fingers to toss and combine all the flavors together then lay them out where they are not crowding it’s fellow potato 🙂 .
Bake in a preheated 425 degree oven (or 400 degree on convection) for 20 minutes. Take out, gently toss and put back into oven for another 15 minutes. If you have two trays, alternate the trays on the oven rack. At this point, check them in 5 minute increments to get your desired crispness.
Take out fries and sprinkle with some additional salt, to taste, then top with some crumbled feta, oregano and lemon juice, if desired, and enjoy!
Kali Orexi!
Above: Potatoes are peeled and eaten out of the oven with an additional sprinkle of salt.
Above: Not peeled and served with the works…feta, lemon juice and extra oregano!
Crispy Greek Oven Fries
A wonderful way to get crispy fries without deep frying! A lot less calories and just as yummy, if not more!
8russet potatoespeeled and cut into medium sized wedges (about 8-10 wedges per potato, depending on the size)
3-4tablespoonsof your favorite Greek spice blend
Zest of one large lemon
Salt and pepperto taste
4tablespoonsolive oilor oil of your choice
Optional toppings: crumbled feta cheesedried oregano, and lemon juice
Instructions
Place your potato wedges on two sheet trays and drizzle generously with olive oil and top with spice blend and lemon zest. Use your fingers to toss and combine all the flavors together then lay them out where they are not crowding it’s fellow potato 🙂 .
Bake in a preheated 425 degree oven (or 400 degree on convection) for 20 minutes. Take out, gently toss and put back into oven for another 15 minutes. If you have two trays, alternate the trays on the oven rack. At this point, check them in 5 minute increments to get your desired crispness.
Take out fries and sprinkle with some additional salt, to taste, then top with some crumbled feta, oregano and lemon juice, if desired, and enjoy!
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