Homemade Greek Fries Recipe

I toss fries with dill and oregano and crown them with crumbly feta, red onion, and parsley in a riff on Greek street food recipes, and I reveal one simple trick that completes the dish.

I can’t stop thinking about my Homemade Greek Fries. Made from russet potatoes that get ridiculously crisp around the edges, they’re topped with a generous crumble of feta that melts into salty pockets, and suddenly familiar fries feel like something else.

There’s a bright, herby punch that sneaks in and makes you go wait, what is that, but i won’t give away the secret here. I always bring these when i’m serving Greek Sides For Gyros because they disappear in minutes, and every time someone asks for the recipe, i smile and say it’s not as simple as it looks.

Ingredients

• Russet potatoes: Starchy, high in carbs, some fiber with skin, makes fries crispy and filling
• Extra virgin olive oil: Heart healthy monounsaturated fats, adds richness and helps brown fries nicely
• Cornstarch: Light coating makes fries extra crisp, no flavor, mostly carbs, not much nutrition
• Feta cheese: Salty, tangy and adds protein and calcium, crumbles melt slightly and brighten dishes
• Lemon juice: Bright acidic kick, adds sour freshness, small vitamin C boost and balances richness
• Red onion: Sharp, slightly sweet when cooked, adds crunch and a little fiber and flavour
• Oregano and dill: Earthy herbs give Mediterranean aroma, tiny antioxidants and a fresh herb note

Ingredient Quantities

• 1 1/2 to 2 lb russet potatoes (about 3 medium)
• 2 Tbsp extra virgin olive oil
• 1 Tbsp cornstarch
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried oregano
• 1 tsp dried dill or 1 Tbsp fresh, chopped
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1 Tbsp fresh lemon juice
• 1 small red onion, thinly sliced
• 4 oz (about 1 cup) crumbled feta cheese
• 2 Tbsp chopped fresh parsley

How to Make this

1. Preheat oven to 425 F (220 C) and line a rimmed baking sheet with parchment or lightly oil it.

2. Cut 1 1/2 to 2 lb russet potatoes into fries about 1/3 inch thick, try to keep them roughly the same size so they cook even.

3. Soak the cut fries in cold water for 20 to 30 minutes to pull out extra starch, this makes them way crispier. Dont skip this if you can help it.

4. Drain and rinse, then pat the fries very dry with towels until no dampness remains, its important for crispness.

5. In a big bowl toss the dry fries with 1 Tbsp cornstarch, 2 Tbsp extra virgin olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried oregano, 1 tsp dried dill or 1 Tbsp fresh chopped, 1 tsp kosher salt, 1/2 tsp black pepper and 1/2 tsp smoked paprika if using. Make sure the cornstarch and oil coat them evenly.

6. Spread the fries in a single layer on the prepared sheet, dont crowd them or they will steam. Bake for 25 to 35 minutes, turning once about halfway through, until golden and crisp.

7. As soon as they come out of the oven drizzle 1 Tbsp fresh lemon juice over the hot fries and toss gently, then scatter 1 small thinly sliced red onion over the top.

8. Finish by sprinkling about 4 oz crumbled feta and 2 Tbsp chopped fresh parsley over everything, taste and add a little extra salt or pepper only if needed. Serve warm and enjoy.

Equipment Needed

1. Rimmed baking sheet, lined with parchment or lightly oiled
2. Sharp chefs knife and cutting board
3. Large bowl for tossing the fries
4. Measuring spoons and a 1 cup measuring cup
5. Colander or big bowl for soaking and draining
6. Clean kitchen towels or paper towels to pat the fries very dry (dont skimp)
7. Spatula or tongs for turning halfway through
8. Oven mitts and a plate or wire rack to rest the fries after baking

FAQ

Homemade Greek Fries Recipe Substitutions and Variations

• Russet potatoes: swap with Yukon Golds for a creamier interior that still gets crisp, or try sweet potatoes for a sweeter, more colorful fry; sweet potatoes brown faster so keep an eye on them.
• Extra virgin olive oil: use avocado oil or grapeseed oil for a higher smoke point, or melted butter for a richer flavor if you dont mind a less heart healthy option.
• Cornstarch: substitute arrowroot powder for similar crispness, or use all purpose flour or potato starch if thats what you have on hand (flour gives a less crisp finish).
• Feta cheese: try crumbled goat cheese for tangy creaminess, cotija for a firmer salty crumb, or ricotta salata if you want a milder, firmer feta like crumble.

Pro Tips

1) Want extra, bordering-on-chips crispness? Try a quick blanch in boiling water with a pinch of baking soda for 2 to 3 minutes, then shock in ice water and dry completely. It sounds odd but the mild alkalinity roughs the surface so they brown way better, just dont skip the thorough drying or youll steam them.

2) For the most even, light crust, toss the fries in a paper or plastic bag with the cornstarch and a little oil then shake it like crazy, its less clumpy than mixing in a bowl. Also, use a neutral high smoke point oil (avocado or light sunflower) if your oven runs hot, extra virgin olive oil can taste strong or smoke.

3) Heat matters more than you think, so use a preheated baking sheet or a hot cast iron pan from the oven and spread the fries with plenty of space between them, they need airflow to crisp. If you have convection mode use it, and switch racks halfway so nothing bakes unevenly.

4) Finish smartly: crumble feta at room temp so it tastes richer, or quick-broil for 30-60 seconds if you want it a little melty. Quick-pickle the red onion for 10 minutes in vinegar and a pinch of sugar if you dont want raw bite, and always taste for flaky salt at the end since cheese can be hit or miss on saltiness.