Spiced Yukon Fries (Printable Version)
Crunchy fries with Mediterranean seasonings and garnishes.
# What You'll Need:
01 -
4 big Yukon Gold spuds
02 -
3 tbsp extra virgin olive oil
03 -
1 tsp sea salt
04 -
1/2 tsp dried oregano
05 -
1/2 tsp dried dill weed
06 -
1/2 tsp freshly ground black pepper
07 -
1/2 tsp powdered garlic
→ Toppings
08 -
1/2 cup chopped fresh parsley
09 -
1 medium red onion, diced small
10 -
1/4 cup crumbled feta
11 -
tzatziki, aioli, or lemon slices, if you want
# Step-by-Step Guide:
01 -
Turn your oven up to 425°F.
02 -
Clean the spuds but keep their skins on, then slice them into sticks about 1/3-inch thick. Try to keep all your fries the same length as the potato.
03 -
Drop your cut fries in a big bowl of cold water and let them hang out for 10-15 minutes. Then drain them and pat them totally dry.
04 -
Toss the dried fries in a big bowl with the oil, salt, oregano, dill, pepper, and garlic powder until they're all coated.
05 -
Put parchment on your baking sheet and lay out the potato sticks so they don't touch each other.
06 -
Pop them in the oven for 15 minutes, then pull them out and flip each one over carefully. Stick them back in for another 6-8 minutes until they look golden and crispy.
07 -
Move your hot fries to a plate and scatter parsley, red onion, and feta all over them.
08 -
Put out some tzatziki, aioli, or lemon slices on the side. These fries taste way better when they're still warm.
# Additional Notes:
01 -
Make sure you dry those potatoes completely after soaking if you want them super crispy.