Roasted Greek Potato Wedges (Greek Fries)
14 Comments
Jun 29, 2024
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Perfectly crispy and seasoned just right, these roasted Greek potato wedges always disappear fast. Serve them as an appetizer with a bowl of creamy tzatziki sauce or a classic side dish with other Mediterranean recipes (I’ve got ideas below!).
Why You’ll Love This Version of Greek Fries
Fries are arguably one of the best munchies, am I right? I love all types of fries, from sweet potato fries to zucchini fries, and of course these roasted potato wedges with Greek seasoning, better known as Greek fries. Plus, they’re especially delicious when served alongside my Greek chicken burgers (hint hint). Here’s why you’ll love them:
- The texture and flavor is spot on. They’re crispy on the outside, pillowy on the inside, and and seasoned with the perfect blend of garlic, onion, and oregano. They can also be jazzed up and topped with crumbled feta cheese and fresh dill before serving!
- The shape is better for scooping. This is a potato wedge version of Greek fries, which in my opinion, is the better shape to scoop up all those fresh toppings and a side of tzatziki sauce.
Greek Fries Ingredients
- Waxy potatoes: Yukon golds are my top choice for roasted potato wedges. But try to grab ones that aren’t too large, otherwise you’ll end up with larger fries. Also, make sure to keep the skin on for maximum crispiness.
- Potato seasoning: Dried oregano, garlic powder, onion powder, salt, and pepper are all you need. These are moderately seasoned, but you can always go a little more heavy on the seasoning if you’d like.
Find the printable recipe with measurements below.
How To Make Roasted Potato Wedges
Slice and season the potatoes. Cut each potato into 8 even wedges. Place the potatoes in a medium bowl, drizzle with the oil, and toss with the seasoning mix until the wedges are evenly coated.
Roast the potato wedges. Spread the potato wedges on a parchment-lined rimmed baking sheet in a single layer, ensuring one side lays flat for extra crispy edges. Roast for 25 minutes at 425°F (220°C), then flip and roast for an additional 15 to 20 minutes, until crispy on the outside and tender on the inside. Pro tip: It’s best to serve these fresh out of the oven as they will go soft quickly.
Serving Suggestions
If you have time, take the extra step to make these Greek fries extra amazing by topping them with lots of chopped dill or parsley, and crumbled feta cheese. You can even squeeze a bit of lemon on top for a bright pop of citrus. And for a dipping sauce, tzatziki is a must!
These fries pair well with my Greek chicken souvlaki, Greek chicken kabobs, or Greek lemon chicken, basically any savory idea in this list of Mediterranean recipes. Alternatively, you can serve them as an appetizer for a Super Bowl party.
Storage & Reheating Tips
- To store leftovers: Store the potatoes in an airtight container in the fridge for 3 to 4 days.
- Reheat in the oven: Place them on a rimmed baking sheet and reheat in a 350°F (180°C) oven for 5 to 8 minutes or until warm.
- Reheat in the air fryer: Spread the potato wedges in a single layer in your air fryer and reheat at 375°F for just a few minutes or until crispy.
More Ways To Serve Potatoes
- Air Fryer Baked Potato: One of the easiest ways to make baked potatoes!
- Classic Mashed Potatoes: These are the best mashed potatoes around.
- Smashed Potatoes: Opt for smashed potatoes in this recipe instead.
- Skillet Breakfast Potatoes: A delicious way to enjoy potatoes at breakfast.
- Or try my roasted potato wedges with a siracha aioli from my Healthy Meal Prep cookbook!
If you make these roasted Greek fries, I’d love to know how it turned out in the comment box below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration (and exclusive content), join my free newsletter.
Roasted Greek Potato Wedges (Greek Fries)
Description
Video
Equipment
- Heavy Duty Baking Sheet The best quality baking sheets!
Ingredients
- 1 ½ teaspoons dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 pounds waxy potatoes, such as Yukon Gold
- 2 tablespoons extra virgin olive oil
Optional Garnish
- crumbled feta and finely chopped fresh parsley or dill
Instructions
- Mix the seasoning. Preheat the oven to 425°F (220°C). In a small bowl, stir together the garlic, oregano, salt, and pepper. Set aside.
- Slice the potatoes. Cut each potato into 8 even wedges. Place the potatoes in a medium bowl, drizzle with the oil, and add the seasoning. Toss together to thoroughly coat.
- Roast the potato wedges. Spread the potato wedges out on a rimmed baking sheet in a single layer, making sure one side is laying flat for extra crispy edges. Roast for 25 minutes, then flip and roast an additional 15 to 20 minutes, until crispy on the outside and tender on the inside.
- Serve. Enjoy the Greek fries dipped in a small bowl of tzatziki sauce for the best Greek snack. Even better, serve them alongside my Greek chicken burgers!
Lisa’s Tips
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- Storage tips: You can store these in the fridge for 3 to 4 days and reheat them in the oven at 350°F (180°C) for 5 to 8 minutes or the air fryer at 375°F for just a few minutes. However, I suggest making and eating these fresh for the best texture. They”ll never get the same level of crispiness on re-heating.
Nutrition
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I made your chicken fajitas everyone in my house
Loved it. I also loved the way chicken is cooked
In the pan. I have this recepie several times. It’s allways a great hit.
Thank you for your healthy recepies.
Great to hear Amparo! If you could leave a comment on the chicken fajitas post, that would be amazing.
Absolutely delicious!! I used to buy organic frozen fries until you came out with this recipe. Much healthier option!! For those of you who have the cookbook her Sriracha Fries are amazing too
Yay, happy you love both this recipe and the fries in my cookbook, Natalie!
This was the easiest and most delicious oven fries I’ve made, and I’ve tried a LOT of different recipes from other blogs. They usually don’t crisp up enough or burn, but these were spot on to fries I’ve had from Greek restaurants. Definitely coming back to this recipe for future meals.
Amazing! Thrilled to hear these Greek potato wedges turned out beautifully, Nisha.
Loved the Greek twist to these and they tasted great, you just tweak the amounts so suit and i did these in the air fryer on 200 for 30 mins shaking after 20 minutes. Andused a mix of sweet potato and a baking potato wedges.
Oh wonderful! I’m glad you enjoyed this Greek variation!
I made these and the flavor was fabulous! Simple recipe and paired oh! so well with the tzatziki sauce, and cucumber salad. Thank you!
Hi Lara – Wonderful! I’m glad you enjoyed these Greek fries.
I made these with the Greek burgers and they paired so nicely. I’ll be making these Greek potatoes often.
Hi Daisy – I’m so glad you loved these roasted potato wedges with the burgers!
Hello, These Greek fries look delicious. Can I cook them in the air fryer? THANKS.
Hi Marie – I haven’t tried them in the air fryer yet, but yes, I’m sure you can! Just make sure to not crowd it. Let us know how they turn out!