Greek fries are a flavorful spin on a comfort food classic. With golden, crispy potato strips as the base, this dish gets its Mediterranean character from aromatic herbs, crumbled feta, and a cooling tzatziki dip on the side. The result is a vibrant combination of textures and tastes that are satisfying yet refreshing.
Ingredient Breakdown
Russet potatoes are the go-to variety here, thanks to their high starch content and low moisture, which means they crisp up beautifully in the oven. They offer the right balance of fluffiness inside and crunch on the outside—exactly what you want in a fry.
Olive oil is essential for coaxing out that golden finish. Paired with salt and dried oregano, the fries take on a distinctly Greek flavor. The oregano adds a herbaceous depth that sets this dish apart from typical French fries.
Feta cheese and fresh parsley are the crowning touches. The feta melts slightly over the hot fries, lending a creamy, salty contrast, while the parsley delivers a pop of color and fresh, grassy notes. Together, they create a satisfying balance of rich and refreshing.
To round out the flavor, lemon wedges and tzatziki sauce offer optional but highly recommended add-ons. The lemon adds brightness that cuts through the richness of the fries and cheese, while the creamy, garlicky tzatziki makes for a cool and zesty dip that ties everything together.
Step-by-Step Preparation Guide
Start by prepping your oven to a hot 425°F (218°C), the perfect temperature to ensure a golden, crisp exterior.
Slice the potatoes lengthwise into even matchsticks to ensure uniform cooking. A soak in cold water for 20 minutes helps remove surface starch, which is the key to achieving crispier fries in the oven. Be sure to dry them thoroughly afterward; any residual moisture will steam the potatoes and prevent crisping.
Once dried, toss the fries in olive oil, salt, and oregano. Coat each strip well so the seasonings cling to every edge. Spread the fries in a single layer on a half sheet pan—crowding them will cause steaming instead of roasting.
Bake the fries until they’re golden and crisp on the bottom, about 35–40 minutes. For an extra layer of crunch and that irresistible finish, broil them for 2–3 minutes at the end, keeping a close watch to avoid burning.
When they’re hot out of the oven, transfer the fries to a serving platter. Immediately top with chopped parsley and crumbled feta so the cheese gently warms and softens. Serve with lemon wedges and a generous bowl of tzatziki on the side, and enjoy while they’re fresh and crisp.
Recipe Tips
How to achieve restaurant-style crispiness at home
Soaking the potatoes, drying them thoroughly, and spreading them out in a single layer without overlap ensures maximum crispiness.
Why soaking the potatoes makes a difference
It removes surface starch, which helps the fries crisp up instead of becoming limp or chewy in the oven.
Tips for evenly broiling without burning
Keep the tray on the middle rack and watch closely—broilers can go from golden to burnt in seconds.
How to keep fries warm and crisp before serving
Place them in a low oven (around 200°F) uncovered on a wire rack until ready to serve.
Making it dairy-free: Skipping feta without losing flavor
Sprinkle with flaky sea salt, nutritional yeast, or a squeeze of lemon to retain brightness and complexity.
What to Serve With This Recipe
Greek fries are a natural companion to grilled meats like chicken souvlaki, lamb kebabs, or gyro-style beef. They also work wonderfully inside a pita wrap with tzatziki and veggies for a hearty handheld meal.
Build out a mezze spread by pairing them with dishes like hummus, baba ganoush, dolmas, marinated olives, or roasted red pepper dip. These combinations bring out the Mediterranean flair even more.
Tzatziki is the traditional pairing, but don’t stop there—harissa aioli, hummus, or garlic yogurt sauce all complement the herbaceous notes of the fries in different ways.
To sip alongside, choose a crisp white wine like Assyrtiko, a refreshing sparkling lemonade, or a light lager to balance the salt and spice. The acidity and bubbles will refresh your palate between bites.
Frequently Asked Questions
Can I use a different type of potato?
Yes, Yukon Golds or red potatoes can work, though they may not crisp up as well as russets.
Do I need to peel the potatoes?
No—leaving the skins on adds extra texture and a rustic touch, but peeling is fine if preferred.
How can I reheat leftovers and keep them crispy?
Reheat in a hot oven or air fryer at 375°F for 5–10 minutes to restore their crispness.
Can I make these fries in an air fryer?
Absolutely—reduce the temperature to 400°F and cook for 18–22 minutes, shaking halfway through.
What’s the best way to store pre-cut potatoes in advance?
Keep them submerged in water in the fridge for up to 24 hours. Dry thoroughly before baking.
Creative Variations
Spice lovers can add chili flakes, smoked paprika, or a pinch of cayenne to the seasoning mix before baking for a fiery kick.
Transform the dish into Mediterranean loaded fries by topping them with chopped cucumbers, Kalamata olives, red onions, and a drizzle of tahini or garlic sauce.
For a vegan twist, use plant-based feta crumbles or simply omit the cheese and boost the herbs. Tzatziki can also be made dairy-free using coconut yogurt.
Craving even more flavor? Add minced garlic or garlic powder to the olive oil before tossing the fries, infusing them with extra depth.
Greek fries are more than just a side dish—they’re a Mediterranean-inspired experience. From the crispy, golden potatoes to the creamy feta and bright herbs, each component is thoughtfully balanced. Whether served with a full mezze spread or enjoyed as a standalone snack, these fries are guaranteed to impress with every flavorful bite.
Ingredients
1 tablespoon olive oil
1–2 tablespoons crumbled feta cheese, for garnish
½ teaspoon salt
1 teaspoon dried oregano
1 tablespoon chopped fresh parsley, for garnish
2 large russet potatoes (about 1.5–1.75 pounds)
Lemon wedges, for serving
Tzatziki sauce, for dipping
Instructions
Begin by preheating your oven to 425°F (218°C).
Rinse the russet potatoes thoroughly under cold water. Slice them lengthwise into thin, uniform strips to resemble classic French fries. You may choose to leave the skins on for added texture and flavor, or peel them for a smoother finish.
Place the sliced potatoes into a large mixing bowl and cover them with water. Let them soak for 20 minutes—this helps draw out excess starch, resulting in crispier fries. Drain the potatoes and pat them completely dry using a clean dish towel.
Once dry, return the potatoes to a clean, dry bowl. Drizzle with olive oil, sprinkle with salt and dried oregano, and toss well to ensure each fry is evenly coated with seasoning.
Spread the fries onto a large half sheet baking pan in a single layer, making sure they’re not overlapping. Bake for 35 to 40 minutes, or until the bottoms are golden and crispy. For added crunch and color, switch the oven to broil on high for an additional 2 to 3 minutes, watching carefully to prevent burning.
Carefully transfer the hot fries to a serving dish using a flat turner or spatula. Garnish generously with chopped parsley and crumbled feta cheese. Add lemon wedges on the side for a zesty squeeze, and serve with cool, creamy tzatziki sauce for dipping. Enjoy immediately while hot and crispy.
Greek Fries Recipe
Ingredients
- 1 tablespoon olive oil
- 1 –2 tablespoons crumbled feta cheese for garnish
- ½ teaspoon salt
- 1 teaspoon dried oregano
- 1 tablespoon chopped fresh parsley for garnish
- 2 large russet potatoes about 1.5–1.75 pounds
- Lemon wedges for serving
- Tzatziki sauce for dipping
Instructions
- Begin by preheating your oven to 425°F (218°C).
- Rinse the russet potatoes thoroughly under cold water. Slice them lengthwise into thin, uniform strips to resemble classic French fries. You may choose to leave the skins on for added texture and flavor, or peel them for a smoother finish.
- Place the sliced potatoes into a large mixing bowl and cover them with water. Let them soak for 20 minutes—this helps draw out excess starch, resulting in crispier fries. Drain the potatoes and pat them completely dry using a clean dish towel.
- Once dry, return the potatoes to a clean, dry bowl. Drizzle with olive oil, sprinkle with salt and dried oregano, and toss well to ensure each fry is evenly coated with seasoning.
- Spread the fries onto a large half sheet baking pan in a single layer, making sure they’re not overlapping. Bake for 35 to 40 minutes, or until the bottoms are golden and crispy. For added crunch and color, switch the oven to broil on high for an additional 2 to 3 minutes, watching carefully to prevent burning.
- Carefully transfer the hot fries to a serving dish using a flat turner or spatula. Garnish generously with chopped parsley and crumbled feta cheese. Add lemon wedges on the side for a zesty squeeze, and serve with cool, creamy tzatziki sauce for dipping. Enjoy immediately while hot and crispy.
