Greek Fries

5 from 6 votes

These Greek fries are one of my favorite snacks to make, using crispy russet potatoes, crumbled feta, and fresh parsley for a quick and flavorful game day treat. I love how the potatoes bake with olive oil and Mediterranean herbs until golden, and how the toppings add a bright and savory finish.

Prep Time10

Cook Time40

Soaking Time30

Total Time1 20

Course: Appetizer, Side Dish, Snack, snacks

Cuisine: American, Greek, vegetarian

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 270kcal

Author: Anjali Shah

Equipment

Ingredients

For The Fries

6 russet potatoes
1½ tbsp olive oil
1 tsp salt
1½ tsp dried oregano
½ tsp dried thyme
1 tsp dried dill
½ tsp garlic powder
½ tsp onion powder
¼ tsp pepper

For The Toppings

5 oz feta cheese crumbled
¼ cup chopped parsley
½ red onion finely diced
lemon wedges
tzatziki dip

Instructions

Wash the potatoes and slice into ½ inch sticks.
Place the cut potatoes into a bowl of cold water and soak for 30 minutes.
Preheat the oven to 400 degrees F / 200 C. Line a baking tray with baking paper.
Drain the potatoes and pat dry with kitchen paper towel.
Add the potatoes, oil, salt and remaining seasonings into a mixing bowl and toss to coat.
Lay the seasoned potatoes in a single layer on the prepared tray, making sure to leave a small space between each potato stick.
Bake in the oven for 35-40 minutes, turning the potatoes ½ way through the cooking time.
Transfer the cooked fries to a serving dish and top with crumbled feta cheese, chopped parsley, diced red onion and lemon wedges.
Serve immediately and enjoy with a side of tzatziki dip.

Video

https://youtu.be/W-9icOVLl7s

Notes

My #1 Secret Tip for this recipe is to make sure the potatoes are cut evenly and are dry before I bake them. It is very important to spread them in a single layer on the baking sheet and give them plenty of space so they get crispy on all sides.
Soak for Crispiness: I make sure to soak the potato slices in cold water for at least 30 minutes before baking. This helps remove extra starch so the fries turn out crispy and not soggy.
Add Toppings Last: I add toppings like feta, herbs, or sauces after the fries come out of the oven. Adding them too early can make the toppings melt too much or make the fries soggy.
Coat with Seasoning: I mix the olive oil with the Greek spices before tossing it with the potatoes. This makes sure every fry has even flavor and a nice savory kick.
Bake Evenly: I make sure the oven is fully preheated and check the fries halfway through baking. Rotating the pan if needed keeps the fries crisp and evenly cooked.

Nutrition