Skip to main content

Brueck's Tzatziki Greek Fries

Image
By
These Greek Fries are crispy, herby, cheesy, garlicky PERFECTION and honestly better than anything from a restaurant.

Ingredients
  • Any colored potatoes
  • Olive oil
  • Garlic
  • Fresh parsley
  • Fresh oregano
  • Crumbled feta cheese
  • Homemade tzatziki
  • Kosher salt
  • Freshly cracked black pepper
  • Lemon wedges (for serving!)

Instructions
  1. Preheat the oven to 450°F.
  2. Place the potato wedges, 3 tablespoons of olive oil, a big pinch of kosher salt, and a few cracks of black pepper into a zip-top bag. Shake to coat evenly.
  3. Spread the potatoes out on a Silpat- or parchment-lined baking sheet in a single layer.
  4. Bake for 30–35 minutes, flipping once halfway through, until golden brown and crispy.
  5. While the fries bake, whisk the remaining 3 tablespoons olive oil, minced garlic, parsley, and oregano together in a large bowl.
  6. When the fries are hot out of the oven, immediately toss them in the herb-garlic oil.
  7. Arrange the fries on a platter, sprinkle with crumbled feta, and add dollops of tzatziki over the top.
  8. Serve your Greek Fries immediately with lemon wedges on the side. 
  9. Adjust salt as needed and dig in!

Tips & Tricks
  • Cut your potato wedges evenly so they all roast at the same rate.
  • Use a sil-pat or parchment paper to prevent sticking and get super crispy edges.
  • Don't skip tossing the hot fries with the garlic-herb oil right after roasting — it soaks into the fries and makes them insane.
  • Fresh herbs > dried herbs for Greek Fries - trust me!
  • Serve Greek Fries HOT so the feta just barely melts over the fries.
  • A little extra tzatziki on the side for dunking is always a good idea.

Brueck's Most Popular Recipes

Brueck's Mini Bacon Pineapple Jalapeño Flatbread

By
Perfect for a snack while watching the big game, these flatbreads are sweet, spicy, salty, and delicious. Prep Time 30 min Total 30 min Servings 12 Ingredients 5 Ingredients 1 can (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust 12 thin pineapple rings 6 slices bacon 2 jalapeños 2 cups shredded cheese Instructions Roll out dough very thin. Cut into rounds slightly larger than your pineapple rounds. Cook bacon and break into small pieces. Cut jalapeños into thin rounds. Lightly grease a baking sheet. Place dough rounds onto baking sheet, top each with a pineapple slice, followed by 4 jalapeno slices, some bacon crumbles, and cheese. Bake at 500°F for around 7 minutes or until dough is cooked and starting to brown around the edges.
CLICK FOR RECIPE

Brueck's Chicken Flautas

By
Flautas are made with flour tortillas. Ingredients Taco Seasoning Rotisserie Chicken Monterey Jack Cheese Chopped Green Chiles Soft Flour Tortillas Toothpicks Salt Canola Oil Sour Cream Guacamole Pico Salsa Instructions In a large bowl, stir together the taco seasoning and the chicken and toss to coat. Stir in the cheese and green chilies. Working with 1 tortilla at a time, spoon about ⅓ cup of the chicken mixture onto the center of the tortilla.  Use your fingers to press the chicken mixture into a tight line across the middle of the tortilla. Tightly roll the tortilla around the filling; secure the tortilla in place using one toothpick. (Weave the toothpick through the tortillas where they overlap to close, parallel to the roll).  Repeat with the remaining chicken mixture and tortillas. Preheat the oven to 250°.  Heat ½-inch of oil in a large cast iron skillet over medium heat until it registers 375°.  Fry 4 flautas, turning occasionally, until golden brown on all ...
CLICK FOR RECIPE

Brueck's Backyard Baby Back Ribs

By
These are just awesome. Check this out. Level: Easy Total: 18 hr 40 min Prep: 30 min Inactive: 16 hr Cook: 2 hr 10 min Yield: 8 servings Ingredients 2 full racks/slabs (about 4 1/2 pounds) baby back pork ribs Kosher salt 6 tablespoons Rub Number Nine, recipe follows 1/2 cup orange juice (not fresh squeezed) 1/2 cup margarita mix 1/3 cup honey 1/3 cup ketchup 1 tablespoon Worcestershire sauce 1 teaspoon espresso powder or instant coffee powder 1/8 teaspoon cayenne pepper Rub Number Nine: 1 1/4 cups dark brown sugar 3/4 cup chili powder 1/4 cup garlic powder 2 tablespoons ground thyme 1 tablespoon cayenne pepper 1 tablespoon allspice Directions Place each rib rack on a sheet of extra-wide, heavy-duty aluminum foil. (The foil should be 4 inches longer than the ribs on either end.) Season racks liberally with kosher salt and sprinkle each rack with 3 tablespoons of the rub. Turn the ribs, meat side down, and tightly seal each foil pouch. Place on a half sheet pan and refrigerate overnight....
CLICK FOR RECIPE

Coconut Water Strawberry Vodka Cocktail

By
A twist on vodka tonic without the tonic this easy to make cocktail will keep you hydrated. Ingredients Ice 6 strawberries sliced 1 whole orange juiced 1 tablespoon sugar 1 ounce vodka 6 ounces coconut water Coconut flakes for garnish Orange slices for garnish Instructions Place sliced strawberries in a dish, top with orange juice and sugar, stir to combine. Allow to sit for 10-15 minutes In a mixing glass combine coconut water and vodka. Fill a highball glass halfway with ice, top with half of sliced strawberries, add more ice and top with remining strawberries. Add vodka and coconut water; stir to combine. Garnish with an coconut and orange slice.
CLICK FOR RECIPE

Brueck's Chicken Ranchero Chimichangas

By
A flavorful filling spooned into a tortilla, rolled and lightly fried until crispy. Ingredients 2-3 tablespoons olive oil 1/2 cup diced onion ½ cup diced bell pepper 1 teaspoon cumin 1 teaspoon salt 1 teaspoon pepper 1 garlic clove minced 1 15oz diced tomatoes 3 cups shredded cooked chicken 8 Old El Paso tortillas for burritos Juice of 1 lime 1 large avocado ½ cup sour cream Fresh cilantro Instructions In a nonstick skillet heat oil over medium high heat. Sauté onion, bell pepper, cumin, salt and pepper until light and translucent, about 5 minutes.  Add garlic and cook additional 1 minute.  Add diced tomatoes, reduce heat and simmer until thick.  Stir in shredded chicken, remove skillet from heat and place in bowl. Divide mixture evenly among tortillas. Gently fold in edges and roll up.  Wipe non stick skillet clean, return to medium high heat and add 1 tablespoon olive oil to pan.  Lightly fry chimichangas in batches until crispy and lightly browned on each sid...
CLICK FOR RECIPE

Brueck's Baked Zucchini Chips

By
They are perfectly seasoned and perfectly crunchy and crisp even though these are completely BAKED! You will not even be able to tell the difference. Promise! Yield: 8 servings  Prep: 20 minutes Cook: 25 minutes Total: 45 minutes Ingredients 2 zucchinis, thinly sliced to 1/4-inch thick rounds ½ teaspoon garlic powder ¼ cup milk 1 large egg Kosher salt and freshly ground black pepper 1 ½ cups finely crushed Kettle Brand® Himalayan Salt Potato Chips ½ cup all-purpose flour 2 tablespoons chopped fresh parsley leaves Instructions Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Season zucchini with garlic powder, salt and pepper, to taste. In a medium bowl, combine milk and egg; set aside. Working in batches, dredge zucchini rounds in flour, dip into the milk mixture, then dredge in crushed potato chips, pressing to coat. Place zucchini rounds in a single layer onto the prepared baking sheet; coat with nonstick spray. Place into oven and bake golde...
CLICK FOR RECIPE

Brueck's Jalapeno Dip

By
A hot cheesy dip inspired by the flavours of jalapeno peppers with a crunchy panko bread crumb topping. Prep Time: 10 minutes  Cook Time: 20 minutes  Total Time: 30 minutes  Servings: 4 Ingredients 1 (8 ounce) package cream cheese, room temperature 1/2 cup mayonnaise 1/2 cup cheddar cheese, shredded 1/2 cup parmigiano reggiano (parmesan cheese), grated 1 (4 ounce) can sliced jalapenos (pickled), drained 2 jalapeno peppers, chopped (optional) 1/4 cup panko bread crumbs (gluten-free for gluten-free) Directions Mix the cream cheese, mayonnaise, cheddar cheese, parmesan and jalapenos in a bowl and pour into a baking dish. Mix the panko bread crumbs and parmesan and sprinkle over the dip. Bake in a preheated 350F/180C oven until the sides are bubbling and the cheese has melted and turned golden brown on top, about 20-30 minutes. Slow Cooker: Mix everything except the panko, place it in the slow cooker and cook until the cheese is nice and melted about 1-2 hours on high or 2-4 ...
CLICK FOR RECIPE

Brueck's Coconut Creamsicle Cocktail

By
Ingredients & Substitutions Vanilla vodka – If you don't have vanilla vodka, whipped cream vodka will work, or you can add a few drops of vanilla extract to your cocktail shaker to make up for that vanilla flavor. Orange juice – Please only use fresh squeezed citrus for this. The drink would be fine with bottled, but there is something so delicate and perfect about fresh squeezed that can't be beat. Coconut milk – You want the full-fat canned coconut milk, not the thinned out stuff from the fridge section. If you don't have this, you can swap half-and-half or heavy cream. Simple syrup – Store bought or homemade simple syrup will work here. You can also use agave, but it will change the flavor a bit. Making changes to a recipe can result in recipe failure.  Coconut Creamsicle Cocktail This delightful coconut creamsicle cocktail is made with a dreamy blend of vanilla vodka, fresh-squeezed orange juice, and creamy coconut milk. Served over crushed ice and garnished with an...
CLICK FOR RECIPE

5-Layer Mason Jar Taco Dip

By
Everyone's favorite dip in mason jar form!  Everything is layered in individual jars so it makes for the easiest serving!  Loaded with taco beef, refried beans, guacamole, pico de gallo, and cheese! Ingredients 1 tablespoon olive oil 8 ounces ground beef 1 tablespoon taco seasoning 2 9-ounce cans Fritos Bean Dip, Original Flavor, warmed 1 cup guacamole, homemade or store-bought 1 cup pico de gallo, homemade or store-bought 1 cup shredded cheddar cheese 1 12.5-ounce package TOSTITOS Yellow Corn Bite Size Instructions Heat olive oil in a large skillet over medium high heat. Add ground beef, and cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Divide ground beef into 4 (16-ounce) widemouth glass jars with lids. Layer with refried beans, guacamole, pico de gallo and cheese. Serve with TOSTITOS Yellow Corn Bite Size.
CLICK FOR RECIPE

Brueck's Ruby Red Grapefruit Salsa

By
This grapefruit salsa made of fresh grapefruit segments, diced tomatoes, bell pepper, jalapeno and red onion is ready in minutes and is a wonderful entertaining appetizer. Prep 15 mins Total 15 mins Yield 6 Serves Ingredients 2 ruby red grapefruits 1 medium tomato, chopped fine 1 cup diced yellow bell pepper 1 jalapeno pepper, seeded and minced 3 tablespoons chopped red onion 1 tablespoon chopped fresh cilantro leaves Instructions Supreme the grapefruit and dice the sections.  Combine with the other ingredients in a medium bowl and mix well.  Allow to mellow for 30 minutes in the refrigerator for the flavors to combine. Salt to taste
CLICK FOR RECIPE