Baked to perfection and garnished with Greek-style toppings, these fries are bursting with flavor.
The first time I visited Greece with my family, we landed in Athens around dinnertime. After checking in at the hotel, our immediate priority was finding a place to eat. We wandered toward the Plaka area, one of the oldest and most renowned neighborhoods in Athens, marveling at the grandeur of the Acropolis towering on the hill above the city. It wasn’t long before the delicious scent of Greek food filled the air. There was no shortage of restaurants and cafés to choose from, but the aroma of lemon and dill drifting from a taverna just off the famous Plaka stairs caught our attention. Our server recommended that we order the patates tiganites (Greek-style fries), which, of course, we did—and promptly devoured. Golden, crispy, and perfectly seasoned, they were the first thing I ever ate in Greece, and I haven’t stopped enjoying them since.
What sets these Greek fries apart from regular fries is that they are baked in olive oil instead of deep-fried. This results in a nice crispy texture without being overly greasy. While you’ll often find patates tiganites served with just a sprinkling of salt and oregano, the addition of lemon, feta, and herbs in this recipe dials up the flavor several notches. All at once zesty, salty, and a bit earthy, you’ll experience an explosion of Greek flavors in every bite.
As a busy mom, I also love how convenient it is to pop these fries in the oven instead of having to babysit them over the stove. They’re perfect to serve as an appetizer or side dish, but they would also be equally delicious as part of a mezze platter!
Are These Greek Fries Healthy?
Potatoes contain fiber as well as a number of vitamins and minerals like potassium and vitamin C. They are also gluten-free. While olive oil does add fat to this dish, it is considered a healthy fat. However, keep in mind potatoes are high in carbs, so you may want to skip this dish or enjoy a smaller portion if you’re following a low-carb or keto diet. The addition of feta adds calcium and protein, but you could easily omit the feta to make this dish vegan, or you could substitute it with a plant-based feta instead.
What’s The Best Type Of Potato To Use?
Russets are the potatoes that most people turn to when making fries. That’s because they are high in starch and low in moisture, which produces crispy-on-the-outside, fluffy-on-the-inside fries. So if that’s the texture you’re after, russets are indeed your best option. That being said, you could use a variety like Yukon Gold instead. Keep in mind they are lower in starch than russets, so they won’t get quite as crispy. Avoid any waxy potatoes, like red potatoes or fingerlings, since their high moisture content could result in soggy fries.
How Do I Store Leftovers?
Let the fries cool completely before storing them in an airtight container in the fridge. They should last for up to 4 days. To reheat, place them on a baking sheet in a 400°F oven for 10 to 15 minutes, flipping them halfway through. You can also freeze the fries, though it’s best to do so without the toppings. Place them on a baking sheet in the freezer for several hours until frozen solid, and then transfer them to a freezer-safe bag. They’ll keep in the freezer for up to 3 months.
Serving Suggestions
These Greek fries make a delicious appetizer, whether alone or as part of a platter. I highly recommend serving them alongside a delicious dipping sauce like this Greek Yogurt Dip or Tzatziki Sauce.
Prefer to serve them as a side dish? In that case, make a batch of Greek Turkey Meatballs With Feta or Chicken Gyros to go with them. For a lighter meal that’s also vegetarian, toss up this Mediterranean Quinoa Salad to serve along with your Greek fries.
Ingredients
- 3 large russet potatoes cut into wedges or strips
- 3 tablespoons olive oil
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon zest optional
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- Crumbled feta cheese (for garnish)
Instructions
- Preheat the oven to 400°F. Prepare a large baking sheet with nonstick spray or parchment paper for easier cleanup.
- Soak the potato wedges or strips in hot water for 10-30 minutes to remove excess starch, which helps achieve crispiness. Drain and thoroughly dry the potatoes with a paper towel.
- In a bowl, toss the dried potatoes with olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange the potatoes in a single layer on the baking sheet, ensuring they do not touch to allow for even crisping.
- Bake for 30-45 minutes, depending on the size of your fries, flipping halfway through to ensure even browning.
- Once baked to a golden crisp, remove from the oven and sprinkle with lemon zest, parsley, and dill. Top with crumbled feta cheese and serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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