Buy Now → 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!
- Prep Time: 10 minutes
- Soak Time: 30 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 30 minutes
- Yield: 8 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 lbs. Russet potatoes
- 1/3 cup + 2 tablespoons olive oil, divided
- 2 teaspoons dried oregano
- 2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- zest of 1 lemon
- 1/4 cup fresh chopped parsley
- 1/4 cup fresh chopped dill
- Kosher salt
- fresh cracked pepper
For Serving:
- crumbled feta cheese
- dill yogurt sauce
Instructions
- Slice each potato lengthwise into 1/2 inch slices, then cut each slice into 1/2 inch wide sticks. So basically, cut the potatoes into French fries.
- Transfer fries to a bowl of cold water and soak for at least 30 minutes (or overnight in the fridge). Then thoroughly dry fries on a clean kitchen towel. Dry the bowl as well and add fries back to the bowl.
- Preheat oven to 450 degrees. And line a baking sheet with parchment paper.
- Add 1/3 cup olive oil, garlic powder, thyme and paprika along with a couple large pinches of salt and pepper to a measuring cup. Mix until well combined.
- Pour oil mixture over the fries in a large bowl. Toss until seasoning is well distributed and fries are evenly coated.
- 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 baked fries with remaining 2 tablespoons olive oil and sprinkle with fresh chopped dill, parsley, and lemon zest. Toss to coat evenly.
- Transfer to a serving platter crumbled feta and serve with dill yogurt sauce.
Notes
- 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.
Find it online: https://midwestfoodieblog.com/crispy-greek-fries-recipe/
