Crispy Greek-Style Fries

Take your fries up a notch with this super easy method loaded with bold Greek flavors. I'm always whipping up these fries when I need something tasty and fun that doesn't take forever to make. That mix of crispy golden potatoes, herby taste, and creamy feta hits just right for a snack, side, or even a laid-back dinner.

First time I tried these was for friends on a night when I threw together grilled souvlaki. The fries vanished way before anything else, and ever since they've been the number one request at family get-togethers.

Tasty Ingredients

• Feta cheese: packs sharp, salty flavor that gives these fries their Greek twist
• Red onion: tosses in crunch and a punch of bold flavor
• Fresh parsley: freshens things up with color and a pop of herby goodness
• Garlic powder: amps up the savory vibes and doesn't burn in the oven like fresh cloves
• Black pepper: brings just enough heat so each bite pops
• Dried dill: adds light, earthy hints that make these fries stand out
• Dried oregano: locks in that classic Greek aroma and taste
• Salt: brings every flavor up front without taking over
• Olive oil: cranks up that Mediterranean taste and gets the fries all crisp and golden
• Yukon Gold Potatoes: perfect mix of soft and firm so you get fries with fluffy middles and crisp outsides

Easy Step-by-Step

Add Toppings:

Straight out of the oven while still hot, throw your fries on a plate and quickly scatter the parsley, red onion, and a big handful of crumbled feta over them. The heat does the magic—feta gets a little gooey, onions mellow out, and you’ve got the dream combo of creamy, crunchy, and herby.

Flip and Finish Baking:

Once they've cooked a while, take them out and flip every fry so they brown evenly. Put them back in for another 6–8 minutes. Watch closely; you want them golden brown with the herbs sticking on but not charred.

First Bake:

Slide your pan in for 15 minutes. They’ll start getting that golden crust we all love, though they’re not fully cooked just yet. This slow start makes all the difference for texture.

Arrange for Baking:

Stick some parchment paper on a baking sheet for easy cleanup. Spread the fries out so they’re not touching. If you crowd them, you’ll end up with limp fries—space is what lets ‘em get crisp.

Season Potatoes:

In a big bowl, coat your dried potato sticks with olive oil until they glisten all over. Sprinkle in salt, oregano, dill, pepper, and garlic powder, and toss everything to season evenly. Get the spices all over—they’re what bring that wow factor.

Soak Potatoes:

Toss your potato sticks into cold water for 10–15 minutes. It pulls out excess starch (that’s the trick for prime crunch). Drain them then dry them off with towels—any hint of water turns to steam and makes them soft, not crispy.

Prepare Potatoes:

Give your potatoes a good wash but don’t peel them. Slice them into long sticks about a third of an inch wide. Keeping sizes the same means they'll all cook just right—no burnt bits or mushy pieces.

Preheat Oven:

Fire up your oven to 425°F and give it time to fully heat up. Use the middle rack for the best all-around crispiness. That super high heat is what makes everything golden on the outside.

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Best reaction ever? My Greek father-in-law—famously tough to please—kept coming back for third helpings at a family dinner. He said these beat his favorite taverna back home. That's probably my biggest kitchen win yet.

Prep and Storage FAQs

Honestly, these fries are next-level when eaten hot out of the oven. But if you’re prepping ahead, you can chop and soak them up to 8 hours early. Just leave them in the fridge, fully covered by cold water so they don’t turn brown. When you’re ready, dry them off well and go on with the rest of the steps.

Any extras will be fine in an airtight box in the fridge for about two days. When you're ready to eat, heat your oven to 400°F and lay out the fries in one layer on a sheet. Five to seven minutes later, they’re crisp and ready. Skip the microwave—those fries will just turn limp.

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Awesome Matches

Greek fries kick things up next to classic Mediterranean mains. Try them with Greek meatballs, lamb gyros, or grilled chicken souvlaki for a meal that feels straight from Athens. Going meatless? Stack them up with grilled stuffed peppers or a chunky Greek salad.

If snacks are your style, serve with warm pita, creamy tzatziki, and velvety hummus for a meze night nobody forgets. They’re also awesome with simply grilled fish and a squirt of lemon for those wanting something light but filling.

Fun Twists to Try

You can shake these up easily if you’re not after the classic. Craving some heat? Toss in cayenne with the other spices. If lemon’s your thing, grate some zest in with the herbs before baking and squeeze juice over the fries at the end.

Make them a meal by adding cooked ground lamb, extra feta, and a drizzle of tzatziki over hot fries. If you’re keeping it veggie, roasted cherry tomatoes and scattered olives taste awesome with the traditional toppings.

Frequently Asked Questions

→ Can I use sweet potatoes instead of Yukon Gold?

Go for it! Sweet potatoes work well. Just keep an eye on them, since they cook a bit quicker.

→ How can I make my fries crispier?

Soak your cut-up potatoes in cold water. Dry them really well before baking. That makes them super crunchy!

→ What other toppings can I add?

Try adding smoked paprika, kalamata olives, or some sun-dried tomatoes for a punch of flavor.

→ Can I fry these instead of baking?

Definitely! You can deep fry them if you want. Baking is less oily though and just as crunchy.

→ What can I serve alongside these fries?

They’re awesome with a salad, grilled chicken, or a dip like tzatziki or garlicky aioli. Super versatile!