I was introduced to this recipe in one of my biggest life moments. About nine years ago, while navigating the wonderful (and occasionally weird) world of first-time pregnancy cravings, some friends invited me and my husband over for evening snacks. They served these incredible Greek-style potato fries, their attempt to recreate something they’d eaten at a local restaurant.\u00a0\n<\/p>\n
I’ll never forget swinging in the hammock chair on their back porch, grabbing bite after bite of these potatoes, self-consciously thinking that I was eating more than my share. Maybe it was the pregnancy hormones, or maybe they were just that good. But I still remember how the crispy edges gave way to perfectly tender centers, all topped with bright, fresh herbs and a hint of salty feta that melted ever so slightly over the hot potatoes. I couldn’t get enough!\n<\/p>\n
Since then, I\u2019ve come up with my own Greek-style oven fries, which have now become a staple in my kitchen. I\u2019ve tweaked the seasonings over time, landing on a recipe that\u2019s fast enough for a busy weeknight and versatile enough to serve next to almost anything\u2014roast chicken, summer steaks, TJ\u2019s falafel, or souvlaki.\u00a0\n<\/p>\n
The recipe calls for just a handful of pantry staples, but don\u2019t skip the fresh herbs or lemon wedges if you have them\u2014those bright pops of flavor make a good dish great. They\u2019re quick to prep, endlessly adaptable, and forgiving even on chaotic evenings filled with interruptions and little voices calling for attention.\n<\/p>\n
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Simply Recipes \/ Ciara Kehoe<\/p>\n
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Tips for Making the Perfect Potato Wedges <\/span> <\/h2>\n
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Spud selection: <\/strong>Yellow potatoes, like Yukon Golds, are my go-to\u2014they\u2019re rich and buttery, and they crisp up beautifully while staying soft inside. Russets are fine in a pinch, but they\u2019re drier, fluffier, and not quite as luxurious.<\/li>\n
Fries with that?<\/strong> I cut the potatoes into wedges to pare down the prep time on busy nights. But when I have the time, I really love the texture I get from cutting them into smaller french fry shapes. You may need to adjust the cook time if the potatoes are thinner.<\/li>\n
Get ahead: <\/strong>For all of the meal preppers out there, you can cut the potatoes up to a day ahead. Keep them submerged in cold water in the fridge, then drain and pat them completely<\/em> dry before seasoning and baking. This also helps them release excess starch, making the potatoes crispier when cooked.<\/li>\n
Get creative with your seasonings: <\/strong>A sprinkling of fresh herbs adds a bright finish that is entirely optional but highly <\/em>recommended. For a spicier version, toss in chili flakes or cayenne, and for more depth, sprinkle in some onion powder or paprika.<\/li>\n
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Love for lemons: <\/strong>Brighten things up by adding lemon zest to the seasoning mix, or mix it with salt and sprinkle it over the wedges just before serving.\u00a0<\/li>\n
Dipping sauces:<\/strong> Serve with tzatziki, hummus, or garlic aioli for added flavor and a fun textural component.<\/li>\n
Potachos:<\/strong> For a fun twist on a meal, use the potatoes as a nacho-like base and top with the components of a Greek salad. Dice veggies like tomatoes, red onion, and kalamata olives very small and sprinkle them over top of the wedges. Serve with cucumber-heavy tzatziki and sausages, pork tenderloin, rotisserie chicken, or any other easy protein you like.\u00a0<\/li>\n<\/ul>\n
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