Crispy Greek Fries Recipe

The secret to getting the most flavorful homemade Greek fries is using a combination of dried herbs before baking, and then a combination of fresh herbs and lemon zest right after they come out of the oven! These baked Greek fries take just minutes to throw together and are loaded with fresh, herby Mediterranean flavors that your family will love!

 

You Will Love These

• These herb loaded fries are perfectly crisp on the outside, yet tender and fluffy on the inside. They’re an ideal side dish for your favorite Greek burger recipe or a tasty accompaniment to a big green salad! You can feel good about feeding your family these Greek fries because you know exactly what’s in them!
• If you loved this baked Greek fries recipe, be sure to check out my Easy Loaded Fries Recipe, my Mediterranean Baked Fish, or my Baked Greek Salmon Bowls.

Ingredients and Substitutions

• Russet Potatoes – You can also use Yukon gold if you prefer, but I love the flavor and texture that Russets bring to these Greek fries!
• Olive Oil – I prefer a cold-pressed, organic olive oil. You could also sub grapeseed oil or avocado in its place.
• Oregano & Thyme – You can sub Italian seasoning for the dried oregano or dried thyme or use dried rosemary in their place as well.
• Garlic Powder – Normally I like to use fresh garlic for most recipes, but since we are baking these fries for a while, I prefer to use garlic powder to get the same flavor.
• Paprika – The paprika is added for flavor and color. You can omit it if you don’t have any on hand.
• Lemon Zest – The lemon zest really adds a ton of fresh flavor to this Greek fries recipe. Don’t skip it!
• Parsley & Dill – Fresh herbs go a long way in enhancing the flavors of this dish. Feel free to sub cilantro in place of the parsley or dill if you prefer.

Instructions

Add oil, garlic powder, thyme and paprika along with a couple of large pinches of salt and pepper to a measuring cup.

Pour mixture over fries and toss to coat evenly.

Spread fries in a single layer on the baking sheet. Bake for 30 minutes.

Then crank the heat to 500 and bake for 15 minutes. Flip fries and bake for another 5-10 minutes or until desired crispiness is reached.

Drizzle crispy fries with olive oil and add fresh dill, parsley, and lemon zest.

Carefully use tongs to toss fries until they are well coated.

Transfer to a serving platter and serve with my easy lemon dill yogurt sauce. Crumble feta over fries and enjoy!

Tips

• Cut your fries slightly larger than you think they should be. You’ll want them at least a 1/2″ wide. They will shrink up a bit in the oven and if you make them too small you’ll end up with shriveled, sad little fries. Thicker is better when it comes to this Greek fries recipe!
• You might be tempted to skip the step of soaking the potatoes – but don’t! Soaking the potatoes helps to get the starch out so that they bake up perfectly crisp. Skipping the soak will result in fries that are less crispy. If you don’t have time for a full 30 minute soak, just soak them as long as you can. Be sure to dry them well on a clean kitchen towel before adding the oil and seasoning. This will help them get super crispy as well.
• Don’t worry about peeling the potatoes before you bake them! The majority of your fries will end up with little or no skin anyway and I love the rustic look of fries with the skin on! If you’re not a fan of potato skin, you can go ahead and peel them if you’d like.

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