Irresistible Greek-Style Fries

These elevated potato wedges get an awesome Greek twist with bold seasonings and tasty toppings. When I need to wow my friends without kitchen stress, these Greek Fries are my secret weapon. The mix of herbs, crunchy potatoes, and zesty feta makes a crowd-pleaser that works for snacking, as a side, or even the main event.

I whipped these up first when some friends came over for a backyard cookout with grilled souvlaki. They vanished quicker than anything else I served, and now my family asks for them all the time.

Ingredients

• Yukon Gold Potatoes: give you that dreamy combo of crispy outside and soft inside thanks to their natural moisture
• Olive oil: brings that real Mediterranean touch and helps create the golden crust
• Salt: pulls out all the flavors without taking over
• Dried oregano: brings that must-have Greek flavor punch
• Dried dill: adds a light fragrant note that makes these stand out
• Black pepper: gives a mild warmth that works with other flavors
• Garlic powder: adds savory goodness without burning like fresh garlic might
• Fresh parsley: adds pop of color and fresh herby taste
• Red onion: brings crunch and zingy flavor against the soft potatoes
• Feta cheese: adds that tangy salty kick that screams authentic Greek

Step-by-Step Instructions

Preheat Oven:

Get your oven nice and hot at 425°F before doing anything else. This high heat is the trick to getting that awesome crunch. Put your rack right in the middle so heat hits everything evenly.

Prepare Potatoes:

Give those potatoes a good scrub but don't peel them - the skins have all the good stuff. Cut them into even sticks about 1/3-inch thick, keeping them full length. Getting them all the same size means they'll cook at the same time so nothing burns.

Soak Potatoes:

Drop your cut spuds in cold water and let them hang out for 10-15 minutes. This gets rid of extra starch and that's how you'll get super crispy fries. After soaking, drain them well and dry them completely with kitchen towels. Any water left will make them steam instead of crisp.

Season Potatoes:

Grab a big bowl and toss those dry potato sticks with olive oil until they're all shiny. Then sprinkle in the salt, oregano, dill, black pepper, and garlic powder. Mix everything around good so each fry gets its fair share of flavor.

Arrange for Baking:

Cover your baking sheet with parchment paper so nothing sticks. Lay out all those seasoned potatoes so they don't touch each other. If they're too crowded, they'll steam and get soggy instead of crispy.

First Bake:

Cook them for 15 minutes until you can see the bottoms turning golden. They won't be done yet, but they'll be starting to get that nice crust. Don't rush this part.

Flip and Finish Baking:

Pull out the tray and flip every fry over. Put them back in for another 6-8 minutes, but keep an eye on them at the end so they don't burn. You want them golden brown with herbs stuck to the outside.

Add Toppings:

Move those hot fries straight to a serving plate and while they're still steaming, shower them with chopped parsley, red onion bits, and crumbled feta. The heat will take the edge off the onions and slightly warm the cheese for amazing texture.

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My best memory with this dish was watching my super-critical Greek father-in-law grabbing handful after handful during a family dinner. He said they beat his hometown taverna's version, and I've never been prouder of anything I've cooked.

Making Ahead and Storage

Nothing beats these Greek fries right out of the oven, but you can get a head start if needed. You can wash, cut and soak the potatoes up to 8 hours before cooking - just keep them underwater in the fridge so they don't turn brown. When you're ready to cook, drain them really well, dry them completely, and follow the rest of the steps.

If you have any left (unlikely!), store them in a sealed container in the fridge for up to 2 days. To get them crispy again, heat your oven to 400°F, spread the fries out on a baking sheet, and warm them for 5-7 minutes. Don't use the microwave unless you like soggy fries.

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Perfect Pairings

These Greek fries go amazingly with other Mediterranean foods. Try them alongside grilled chicken souvlaki, lamb gyros, or homemade Greek meatballs for a full meal. If you don't eat meat, they're great with stuffed peppers or a big Greek salad.

For casual snacking, put these fries on a table with hummus, tzatziki, and warm pita bread. They also taste fantastic next to a simple piece of grilled fish with lemon when you want something lighter but still filling.

Variations to Try

The classic version rocks, but you can switch things up easily. Want some heat? Throw in a bit of cayenne with your spices. Love lemon? Mix some fresh zest with the herbs before baking and squeeze juice over everything when done.

To make these fries a full dinner, top them with cooked ground lamb, extra feta, and drizzle with tzatziki sauce. For a meat-free option, try adding roasted cherry tomatoes and olives along with the usual toppings.

FAQs About the Recipe

→ Can I use sweet potatoes instead of Yukon Gold?

Absolutely! Sweet potatoes work great too. Just keep an eye on them since they usually cook a bit quicker.

→ How can I make my fries crispier?

Try soaking your cut potatoes in cold water first to get rid of extra starch. Then make sure they're totally dry before you put them in the oven.

→ What other toppings can I add?

Feel free to throw on some Kalamata olives, sun-dried tomatoes, or a dash of smoked paprika for extra flavor punch.

→ Can I fry these instead of baking?

Sure you can deep-fry them. But oven-baking is much healthier and still gives you that nice crunch everyone loves.

→ What can I serve alongside these fries?

They taste amazing with any grilled meat, a fresh salad, or dunked in creamy tzatziki and aioli for a complete feast.