Oven Fries with Mexican Oregano, Cherry Peppers and Avocado Lime Greek Yogurt Sauce

"Because Wednesday is a good day to start getting together with friends and look forward to the weekend, share some beers and these super easy oven baked chips with Mexican oregano and cherry peppers, the avocado lime Greek yoghurt dip is just."
-- @holasus

Recipe Intro From holasus

Oven fries paired with Wine? Yes please! Now many wines would be good pairings for this heavenly dish by @holasus given the herbs, fruit and dairy garnishes but to be truly spectacular? Opt for an earthy red like Pinot Noir or a light bodied Cabernet (meaning it's grown in a cooler, more coastal climate.)
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  • Recipe Card
Prep time 20mins
Cook time 30mins

Recipe Card


  • 3 large russet potatoes,
  • 1 onion, peeled and quartered
  • 5-6 cherry peppers, cut in half
  • olive oil, as needed
  • 3 tablespoons Mexican oregano
  • 1 teaspoon lemon thyme
  • salt and pepper to taste
  • Spanish Paprika, (optional)

Avocado Yogurt Dip


  • 1 avocado, sliced in half, pit removed
  • 1 garlic clove, peeled
  • 1/2 cup Greek yogurt
  • juice of 1 lime
  • 1 tablespoon olive oil


  • Step 1

    Preheat oven to 400˚F.

  • Step 2

    In a large bowl, combine potato wedges with the onions and cherry peppers. Add olive oil to coat, Mexican oregano, lemon thyme, and salt and pepper. Combine well and transfer to a baking tray.

  • Step 3

    Bake until crispy on the outside and cooked through and tender on the inside (approximately 20-30 minutes).

  • Step 4

    Scoop out avocado from peel and combine with all dip ingredients in a blender or food processor until smooth. Season to taste.

  • Step 5

    Transfer oven fries to a platter and top with Paprika (if using). Serve with avocado dip.