Greek Fries

These loaded Greek fries transform ordinary potatoes into something extraordinary with the perfect blend of Mediterranean flavors. Freshly cut Yukon Gold potatoes are seasoned with aromatic herbs like dill and oregano, then topped with tangy crumbled feta cheese, sharp red onion, and bright parsley for a dish that delivers incredible flavor in every bite.

I first made these fries for a family gathering when I was tired of bringing the same old potato salad. My brother-in-law, who typically avoids seconds, returned to the table three times and asked for the recipe. Now they've become our signature dish for potlucks and game days.

Ingredients

• Yukon Gold Potatoes: These potatoes have the ideal starch content for fries, creating that perfect balance of crispy outside and creamy inside. Their naturally buttery flavor enhances the final dish without requiring extra seasoning. I never peel them since the thin skins add texture and nutrients.
• Olive Oil: Use a good quality olive oil that can withstand high heat. The oil not only helps the fries crisp up but also carries the herb flavors throughout the dish. I prefer extra virgin for its richer flavor profile.
• Dried Oregano: This quintessential Greek herb provides an earthy, slightly bitter note that's instantly recognizable. Always rub dried oregano between your palms before adding to release its essential oils.
• Dried Dill: Lighter and more delicate than oregano, dill adds a fresh, slightly sweet undertone. The combination of these two herbs creates the signature Greek flavor profile.
• Garlic Powder: Provides a mellow garlic flavor that coats every fry without the risk of burning that comes with fresh garlic. I've tried both, and powder consistently gives better results in high-heat cooking.
• Fresh Parsley: Added at the end, parsley brings a pop of color and fresh, bright flavor that balances the richness of the fries and feta. Always chop it just before serving for the best flavor.
• Red Onion: The sharp bite and beautiful purple color make red onion perfect for this dish. Finely chopping ensures you get a little in each bite without overwhelming the other flavors.
• Feta Cheese: Traditional Greek feta made from sheep's milk offers the best flavor, but any good quality feta will work. The salty, tangy crumbles melt slightly over the warm fries, creating little pockets of creamy goodness.
• Tzatziki or Aioli: While optional, these dipping sauces take the fries to another level. The cool, cucumber-yogurt flavor of tzatziki particularly complements the warm, herbed potatoes.

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Step-by-Step Instructions

Step 1:

Preheat your oven - Start by setting your oven to 425°F (220°C). This relatively high temperature is crucial for achieving that perfect crispy exterior while maintaining a fluffy interior. Position your rack in the middle of the oven for even cooking.

Step 2:

Prepare the potatoes - Wash your Yukon Gold potatoes thoroughly under cold running water, scrubbing gently to remove any dirt while keeping the nutritious skins intact. Using a sharp knife, cut them into 1/3-inch wide sticks, maintaining the full length of the potato for traditional fry shapes. Focus on keeping the size consistent to ensure even cooking – this simple step makes a huge difference in the final result.

Step 3:

Soak the fries - Place your cut potatoes in a large bowl of cold water and let them soak for 10-15 minutes. This crucial step removes excess starch from the surface, which is the secret to achieving truly crispy fries. I've experimented with different soaking times, and this range gives the best balance of texture without making the process too lengthy.

Step 4:

Dry thoroughly - After soaking, drain the potatoes and spread them on clean kitchen towels or paper towels. Pat them completely dry – any remaining moisture will create steam in the oven and prevent proper crisping. I like to let them air dry for a few minutes after patting for extra insurance.

Step 5:

Season generously - Transfer the dried potato sticks to a large mixing bowl. Drizzle with 2-3 tablespoons of olive oil and sprinkle with 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon dried dill, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder. Toss thoroughly with your hands, making sure every fry is evenly coated with oil and herbs.

Step 6:

Arrange for optimal cooking - Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Spread the seasoned potatoes in a single layer, ensuring they don't touch or overlap. Overcrowding leads to steaming rather than roasting, which ruins the crispy texture we're working to achieve.

Step 7:

Bake in two stages - Place the baking sheet in the preheated oven and bake for exactly 15 minutes. At this point, remove the fries and carefully flip each one. This step takes a little patience but ensures even browning on all sides. Return to the oven for another 6-8 minutes, or until they've reached a beautiful golden brown color with crispy edges.

Step 8:

Add the finishing touches - While the fries are still hot, transfer them to a serving dish. Immediately sprinkle with 1/4 cup finely chopped fresh parsley, 1/4 cup finely diced red onion, and 1/2 cup crumbled feta cheese. The heat from the fries will slightly warm the toppings, releasing their aromas and creating the perfect marriage of flavors.

Step 9:

Serve promptly - Greek fries are at their absolute best when served immediately, while the contrast between the hot, crispy potatoes and the cool, creamy feta is most pronounced. Offer lemon wedges on the side for those who enjoy a citrusy tang, and small bowls of tzatziki or aioli for dipping.

The Soaking Secret

Many home cooks skip the potato soaking step, but I've found it makes a remarkable difference in the final texture. When potatoes are cut, the starch on their surface becomes sticky and can prevent proper crisping. A quick soak removes this surface starch, allowing the fries to develop that restaurant-quality crispy exterior. I discovered this technique after several batches of disappointingly soggy fries and have never skipped it since.

Perfect Pairing Ideas

These Greek fries shine as part of a larger Mediterranean spread. I often serve them alongside grilled souvlaki, a simple Greek salad, and warm pita bread for a complete meal that transports everyone to a seaside taverna. For a more casual gathering, they pair beautifully with rotisserie chicken or even a simple burger. The versatility of these fries means they're equally at home at a sophisticated dinner party or a casual backyard barbecue.

The Art of Seasoning

While the recipe provides specific measurements, don't be afraid to adjust the seasonings to your taste. I sometimes add a pinch of crushed red pepper flakes for heat or a touch of lemon zest for brightness. The beauty of Greek cuisine lies in its adaptability and respect for fresh ingredients. Let your palate guide you, tasting and adjusting as you cook.

My husband's Greek grandmother gave me her nod of approval when I served these at a family dinner – high praise considering she rarely compliments non-traditional preparations! She particularly loved how the feta melts slightly into the hot fries, creating pockets of creamy, salty goodness throughout the dish.

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Making Ahead Options

While these fries are best served fresh from the oven, you can prepare elements ahead of time to streamline the cooking process. The potatoes can be cut and soaked up to 24 hours in advance – just change the water once or twice and refrigerate them. All the toppings can be prepared earlier in the day and kept separate until serving time. This advance preparation makes these Greek fries perfect for entertaining when you don't want to spend the entire evening in the kitchen.

Creative Variations

Over the years, I've experimented with several delicious variations on this basic recipe. For a more substantial dish, try adding chopped Kalamata olives or sun-dried tomatoes to the topping mix. During summer months, I sometimes substitute fresh dill and oregano for the dried versions, doubling the quantities for a more intense herbal flavor. For cheese lovers, a sprinkle of grated kefalograviera (a hard Greek cheese) in addition to the feta creates an even more indulgent experience.

Greek fries have become my signature dish at gatherings, the one friends and family specifically request when we get together. There's something deeply satisfying about transforming a humble potato into something so flavorful and unique. What I love most is watching people's expressions as they take that first bite – the surprise and delight at discovering that fries can be so much more than a fast-food afterthought. Whether you're cooking for a crowd or just treating yourself to something special, these Greek-inspired fries bring a touch of Mediterranean magic to any table.

Frequently Asked Questions

→ Can I use a different type of potato?

Yes, russet potatoes work great too. They're starchier and will give you an even crispier exterior, though Yukon golds offer a buttery flavor that pairs well with the Greek seasonings.

→ Why should I soak the potatoes in water?

Soaking removes excess starch, which helps the fries become crispier when baked. Don't skip this step for best results.

→ Can I make these fries without cheese for a dairy-free version?

Absolutely! Simply omit the feta cheese. The fries are still delicious with just the herbs and red onion as toppings.

→ What would pair well with these Greek fries?

They go perfectly with grilled souvlaki, gyros, Greek salad, or as part of a Mediterranean mezze platter. Tzatziki is the traditional dipping sauce.

→ Can I make these ahead of time?

The fries are best served fresh, but you can prep the potatoes ahead of time. Cut and soak them, then store in cold water in the fridge for up to 24 hours before baking.