Name: Mediterranean Fries with Feta, Olives, and Tzatziki Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2.5 tablespoons avocado oil (divided); 2 pounds red potatoes or Yukon Gold Potatoes; 1/2 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 1/2 teaspoon garlic powder; 1/2 teaspoon paprika; 1 chili pepper (sliced; try Fresno, Serrano or your favourite variety); 1/2 bell pepper (diced; use whatever colour you like); 1/2 cup chopped tomato (Roma and grape tomatoes are great options); 1/2 cup crumbled feta cheese; 1/3 cup kalamata black olives (pitted and sliced); 1/3 cup sliced cucumber; 1/3 cup sliced red onion; 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill); 1 tablespoon chopped fresh parsley; 1/2 teaspoon dried oregano; 3/4 cup tzatziki sauce (or to taste, plus more for serving); Fresh lemon wedges (for serving)

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Introduction

These Mediterranean Fries are a vibrant twist on classic oven-baked potatoes, loaded with fresh vegetables, tangy feta, and creamy tzatziki. They make a delicious and colorful dish perfect for sharing or enjoying as a hearty snack.

A round black dish filled with three main layers: at the bottom, crispy golden-brown fries scattered across the plate; in the middle, a mix of chunky red tomato pieces, green cucumber chunks, and small yellow tomato halves; on the top layer, thin slices of red onion, black olive rings, small crumbles of white cheese, a few dollops of creamy white sauce, and bright green parsley leaves for garnish, all arranged loosely and colorfully over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2.5 tablespoons avocado oil (divided)
2 pounds red potatoes or Yukon Gold potatoes
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 chili pepper (sliced; try Fresno, Serrano, or your favourite variety)
1/2 bell pepper (diced; use whatever colour you like)
1/2 cup chopped tomato (Roma or grape tomatoes work well)
1/2 cup crumbled feta cheese
1/3 cup kalamata black olives (pitted and sliced)
1/3 cup sliced cucumber
1/3 cup sliced red onion
1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
1 tablespoon chopped fresh parsley
1/2 teaspoon dried oregano
3/4 cup tzatziki sauce (plus more for serving)
Fresh lemon wedges (for serving)

Instructions

Step 1: Preheat your oven to 425°F. Lightly grease a large sheet pan with 1/2 tablespoon of avocado oil and set it aside.
Step 2: Clean the potatoes and peel them if you prefer. Cut each potato lengthwise into slices about 1/4 to 1/2-inch thick, then cut those into fries. Place the cut fries into a bowl of fresh water to prevent browning.
Step 3: Drain the fries and dry them thoroughly using a clean tea towel to remove excess moisture, which helps them crisp up.
Step 4: Toss the dried fries in a bowl with the remaining 2 tablespoons of avocado oil, salt, black pepper, garlic powder, and paprika until evenly coated.
Step 5: Arrange the fries in a single layer on the prepared sheet pan. Bake for 15 minutes, then remove and flip the fries to ensure even cooking. Return to the oven and bake for an additional 15 to 20 minutes until golden and crispy.
Step 6: Once baked, sprinkle a bit more salt over the fries if desired.
Step 7: Transfer the fries to a large serving dish. Top with sliced chili pepper, diced bell pepper, chopped tomatoes, crumbled feta, kalamata olives, sliced cucumber, red onion, fresh dill, parsley, and dried oregano.
Step 8: Drizzle or dollop the tzatziki over the fries and serve with fresh lemon wedges and extra tzatziki on the side for squeezing and dipping.

Tips & Variations

For crispier fries, soak the cut potatoes in cold water for at least 30 minutes before drying.
Swap avocado oil for olive oil if preferred; it adds a classic Mediterranean flavor.
Add a sprinkle of smoked paprika or cayenne pepper for extra smoky heat.
Try using different fresh herbs like mint or oregano for a fresh twist.
Use Greek yogurt mixed with garlic and lemon juice if you don’t have tzatziki.

Storage

Store leftover Mediterranean fries in an airtight container in the refrigerator for up to 3 days. Reheat them in the oven or toaster oven to maintain crispness. If the fries soften in the fridge, refreshing them with a quick re-bake helps restore texture. Keep fresh toppings and tzatziki separate to add after reheating.

How to Serve

A round black plate holds a colorful layered dish starting with a base of golden-brown seasoned potato wedges. On top are three layers of fresh vegetable pieces: bright red bell pepper chunks, pale green cucumber slices cut into triangles, and small red tomato cubes. Thin, translucent rings of purple onion are scattered evenly across the dish, along with round black olive slices. White dollops of sour cream or yogurt are placed in several spots over the top, with bits of crumbled white cheese scattered throughout. Fresh green parsley and dill sprigs sit on top as a final garnish. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of potatoes?

Yes, red or Yukon Gold potatoes work best for this recipe because they hold their shape well and crisp nicely, but Russet potatoes can also be used if you prefer a fluffier interior.

Is it possible to make this recipe vegan?

Absolutely. Simply omit the feta cheese and use a dairy-free tzatziki or a vegan yogurt alternative. You can also add extra veggies or avocado for creaminess.