Yukon Fries with Greek Mix (Printable Version)

# 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 Greek oregano
05 - 1/2 tsp dry dill weed
06 - 1/2 tsp cracked black pepper
07 - 1/2 tsp minced garlic powder

→ Toppings

08 - 1/2 cup chopped fresh parsley leaves
09 - 1 medium diced red onion
10 - 1/4 cup broken feta chunks
11 - optional sides: tzatziki, aioli, or fresh lemon slices

# Steps to Follow:

01 - Turn your oven up to 425°F and let it warm up fully.
02 - Keep the skins intact while washing spuds, then slice them into sticks about 1/3-inch thick. Try to keep all fries roughly the same size.
03 - Dump the cut fries in cold water for about 10-15 mins. Then drain them and pat totally dry.
04 - Throw your dried fries in a big bowl and coat them with the oil, salt, oregano, dill, pepper, and garlic powder.
05 - Put parchment on your baking tray and lay out the seasoned fries in one layer.
06 - Pop them in the oven for 15 mins, then pull them out and flip each fry over. Cook another 6-8 mins until they're golden and crunchy.
07 - Move the hot fries to a plate and scatter parsley, red onion bits, and feta all over them.
08 - Pair with tzatziki, aioli, or lemon wedges if you want. They're best eaten right away while warm.

# Additional Tips:

01 - Make sure you dry the potatoes completely after soaking them - that's the secret to getting them super crispy.

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