Crispy and golden, Greek Fries are potatoes that are cut into strips, coated in oil and a homemade Greek spice mix, then baked to perfection. Serve your fries with fresh herbs, crumbled feta, lemon zest and dill sauce and watch the rave reviews come in! 

I don’t know about you, but I can never resist a pile of piping hot French fries! You just can’t go wrong, whether they’re baked at home, made in the air fryer or turned into nachos. And these Greek fries might be my all-time favorite fry recipe! They’re packed with flavor and totally irresistible!

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Because these French fries are baked, they are also a little healthier than their fried counterpart, and they also happen to be quite easy to make. They turn out perfectly crisp without the hassle of deep frying. Let’s get to all of the delicious details!

homemade French fries coated in seasonings and crumbled feta cheese

Ingredients needed for Greek fries:

This Greek fries recipe is made with just potatoes, olive oil, and the seasonings. These ingredients are simple, but come together for the tastiest French fries!

You will need:

  • Russet potatoes. I recommend using Russet potatoes, as they will give you that classic French fry taste and texture. Yukon Gold potatoes will also work, but they are quite different in taste and texture than Russets. 
  • Olive oil. To make crispy Greek fries, you need plenty of oil to help the potatoes crisp up in the oven and give them a hint of that familiar French fry flavor. 
  • Seasonings. We’re using a mix of oregano, thyme, garlic powder, onion powder, salt and pepper for a delicious Mediterranean flavor.
  • Flavor makers. To really take these fries to the next level, just before serving, sprinkle with lemon zest, fresh parsley, fresh dil, crumbled feta and a squeeze of lemon.
  • Dipping sauce. These Greek fries are so flavorful they really don’t even need a dipping sauce, however, feel free to serve them with any preferred dip from ketchup to ranch. For major Greek flavor, try our yogurt dill sauce!

How to make Greek fries:

As always, the full recipe is included, below, at the bottom of this post, but here is an overview of the process for how to make homemade baked fries with delicious Greek flavor.

  1. Prep potatoes. Thoroughly clean potatoes, then cut into thin strips, about 1/4 to 1/3″ thick. Make them as thin or as thick as preferred. If you want to make them any thinner, a mandolin will work best to cut evenly-sized fries.
  2. Soak potatoes. To ensure your fries turn out SUPER crispy, place the sliced potatoes in a large bowl and cover with hot water. Let sit for 10 to 30 minutes. Soaking the potatoes in very hot water, cooks them just enough so the insides become tender, then when they’re baked in the oven, the exterior gets perfectly crispy.
  3. Dry potatoes. Drain the water from the potatoes and dry them very thoroughly. If they are not completely dry, you could end up with soggy fries. Place dried fries back in the (now dry) large bowl.  
  4. Add oil and seasonings. Drizzle with the olive oil and sprinkle on the oregano, thyme, garlic and onion powder, and salt & pepper. Toss to combine and place on the prepared baking sheet, so that there is little to no overlapping.
  5. Bake. Place fries into the oven and bake for 30-45 minutes (this depends largely on the size – wedges will need more time) flipping after the first 20 minutes.
  6. Serve. Remove from the oven and sprinkle on the lemon zest, parsley and dill. Enjoy with a sprinkle of crumbled feta and a squeeze of lemon juice as desired!
Greek fries topped with crumbled feta and fresh parsley

Tips for recipe success:

A few notes for perfect Greek fries!

  • To peel or not to peel. You can definitely peel the potatoes, if you’d like. Although, I like to leave mine unpeeled because it’s less work, adds color and texture and helps the fries to become extra crispy in the oven.
  • Size of fries. These work as thin fries or wedges – just make sure to cut the potatoes into similar-sized pieces, so that they cook at the same rate.
  • Dry the potatoes. After soaking the fries, it’s important to thoroughly dry them and your bowl. Any water left on the potatoes will cause them to steam in the oven, which can result in mushy fries. Not good!
  • Don’t overcrowd. It’s important to keep the fries in a single layer on the sheet pan. You DO NOT want them touching or else they will not crisp up properly.
  • Dipping sauces. Serve the baked Greek fries with any favorite dipping sauce. Some options include: ketchup, ranch, cheater’s aioli or yogurt dill sauce.
  • Vegan option. To make these Greek fries vegan and dairy free, simply omit the feta cheese or use a vegan alternative.

Storage tips:

Freshly-cooked fries are definitely best, but the method below for “How to Make Leftover Fries Crispy Again” will at least perk them up a bit.

Place leftover fries in an airtight storage container in the refrigerator for up to 3 days. Reheat using the method below.

How to make leftover fries crispy again:

These are SO tasty, you probably won’t have leftover fries, but if you do, you can reheat them in the oven or if you happen to have an air fryer, that’s probably the best solution.

To reheat in the oven:

  • Preheat to 400 degrees and place an empty baking sheet in the oven while it’s preheating.
  • Spread the leftover fries in a single layer on the hot pan, then place the pan into the oven for 5 to 8 minutes. Watch the fries carefully the last few minutes to make sure they do not burn.
dipping Greek fries into a small bowl of dill sauce

As usual, PLEASE let me know if you make this recipe and how you like it! You can come back here and leave a comment or tag me on Instagram (@foodwithfeeling).

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Greek fries on a large plate served with a bowl of dipping sauce

Greek Fries


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  • Author: Brita Britnell
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Crispy and golden, Greek Fries are potatoes that are cut into strips, coated in oil and a homemade Greek spice mix, then baked to perfection. Serve your fries with fresh herbs, crumbled feta, lemon zest and dill sauce and watch the rave reviews come in!


Ingredients

Scale
  • 3 large russet potatoes, cut into wedges or thinner strips*
  • 3 tablespoons of olive oil
  • 1 1/2 teaspoons of oregano
  • 1 1/2 teaspoons of thyme
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1/2 teaspoon each of salt and pepper

For serving:

  • Zest of 1 lemon (optional but recommended)
  • 1/4 cup of fresh chopped parsley
  • 1/4 cup of fresh chopped dill
  • Crumbled feta

Instructions

  1. Heat the oven to 400 degrees F. Lightly spray a large baking sheet. If you don’t have a large one, then you can use 2 smaller ones.
  2. Place the potatoes in a large bowl and cover with hot water. Let sit for 10-30 minutes. Drain the potatoes and then place them on a clean towel and dry them off completely.
  3. Place the potatoes into a large bowl (I dry off the bowl I soaked them in and use that same bowl) and then drizzle with the olive oil and sprinkle on the oregano, thyme, garlic and onion powder plus the salt and pepper. Toss to combine so the the fries are evenly coated.
  4. Place the potatoes in a single layer on your prepared baking sheet. They can be close together, but you DO NOT want them touching or else they will not crisp up properly.
  5. Bake the potatoes for 30-45 minutes (this depends largely on the size- wedges will need more time) flipping after the first 20 minutes.
  6. Remove from the oven and sprinkle on the lemon zest, parsley, and dill. Serve with a sprinkle of crumbled feta and a squeeze of lemon juice as desired and ENJOY!

Notes

*the width of the potatoes doesn’t really matter, it’s up to your personal preference. HOWEVER, it is important that you aim to make all of the fries the same size so that they bake evenly.

**I love the skins on my fries but you can peel the potatoes if you’d like.

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Side
  • Method: Bake
  • Cuisine: Greek, American