Get ready to elevate your fry game with these mouthwatering Greek Fries with feta.
Crispy and oven-baked to perfection, these Greek fries are then generously drizzled with an herby garlic oil, lemon zest, fresh parsley, and lots of crumbled feta.
They are simply irresistible and super easy to make for any occasion!
Looking for more delicious Greek appetizer ideas? Checkout my Roasted Red Pepper Feta Dip or Whipped Feta with Honey.
WHAT ARE GREEK FRIES?
In Greece, you’ll find Patates Tiganites, a variation of the traditional french fry.
Unlike thin-cut french fries commonly found in the states, these hand-cut potatoes are thicker and fried in extra virgin olive oil.
In Greece, they use a waxy potato like Yukon gold and top them with a bit of oregano, salt, and pepper.
Greek tavernas will serve Patates Tiganites on a platter, as an appetizer, or inside gyros wraps.
So, while Patates Tiganites are common across Greece, they typically won’t have all the additional toppings that we include in this recipe.
Which is why I was inspired to make a more loaded and flavorful version of Greek fries that you can enjoy at home!
WHAT INGREDIENTS DO I NEED?
Russet potatoes – russets work best for this recipe to get the crispy results you want. In Greece, they typically use waxy potatoes like Yukon gold which is also delicious but won’t get as crispy.
Olive oil – choose a high-quality extra virgin olive oil, extra points if it’s a Greek EVOO.
Dried oregano – this dried herb amps up the Greek flavor and is also traditionally used in most potato/fry recipes in Greece.
Garlic – fresh garlic is necessary for this dish and can also be adjusted to your liking. I typically use 4 large cloves of garlic.
Lemon – both the lemon juice and lemon zest are utilized in this recipe for even more zesty flavor.
Feta – choose a high-quality feta chunk in brine and use your hands to crumble it up. This will truly make all the difference and bring you right to the islands of Greece.
Fresh parsley – chopped fresh parsley is a great addition for presentation but can be skipped if you want.
Salt & pepper – make sure to add salt and freshly cracked black pepper to taste.
HOW TO MAKE GREEK FRIES WITH FETA
Step 1 – Wash potatoes and pat dry. Using a large sharp knife, slice potatoes lengthwise into disks about 1/4” thick. Then slice those into evenly sized fries (try to make them all uniform in size).
Step 2 – Transfer fries to a large bowl of ice water and soak for at least 20 minutes or up to 1 hour for best results. Drain fries and pat dry completely with a clean towel. Don’t skip this step as this process ensures crispy baked fries.
Step 3 – Preheat oven to 400 degrees F.
Step 4 – Place cut fries into a large dry bowl and add 2 tbsp extra virgin olive oil, 1 tsp dried oregano, ½ tsp kosher salt, and ¼ tsp black pepper. Using your hands, toss to coat the fries evenly in seasonings.
Step 5 – Lightly coat a nonstick baking sheet with olive oil (you might need two pans). Transfer fries to baking sheet and arrange in an even layer, making sure to leave space between each fry.
Step 6 – Bake at 400 F for 30-40 minutes, or until golden and visibly crispy on the outside.
After the first 20 minutes, remove the baking sheet(s) and flip each fry over to ensure even cooking on all sides. You may want to rotate the pan in the oven throughout baking as well.
Step 7 – Prepare garlic oil while fries bake. In a small bowl combine 2 tbsp olive oil, 3-4 cloves minced garlic, 1 tsp dried oregano and juice from ½ a lemon.
Step 8 – Prepare the toppings. Chop fresh parsley, crumble feta, and zest ½ a lemon.
Step 8 – Remove baked Greek fries from the oven and transfer to a serving plate. Spoon garlic oil all over the hot fries. Top with lemon zest, crumbled feta, and fresh parsley. Serve immediately.
WHAT TO SERVE WITH GREEK FRIES
Make these Greek fries a complete meal by accompanying them with:
- Authentic Greek Tzatziki
- Greek Meatballs with Tzatziki
- Chicken Souvlaki Pita
- Traditional Eggplant Moussaka
- Homemade Cava Bowls
- Spanakopita (Greek Spinach Pie)
- Greek Chicken Salad
RECIPE VARIATIONS AND SUBSTITUTIONS
- Fry instead of bake: In a large pot, heat peanut oil (or another neutral oil) to medium-high. Carefully transfer sliced potatoes in batches and fry until golden. Remove with a slotted spoon and place on a paper towel lined plate or colander to drain excess oil.
- Add finely chopped red onion, cucumber, and tomatoes: these Greek salad toppings would make these fries ‘loaded’ with extra Greek flavor.
- Make it vegan: leave off the feta cheese or swap for a vegan alternative.
- Use sweet potatoes: swap russets for sweet potatoes and they will be just as scrumptious with the rest of the recipe ingredients.
STORING AND REHEATING INSTRUCTIONS
I recommend enjoying these Greek fries hot and fresh out of the oven.
If you have leftovers, they can be stored in an airtight container in the fridge for up to 2 days.
To reheat, place the Greek fries on a baking sheet and bake at 350 F for 10-15 minutes, or until warmed through.
RECIPE TIPS
- Don’t skip soaking the potatoes: this process helps get the excess starch out of the russet potatoes which will make the Greek fries crispier in the end.
- Dry potatoes off completely: this step is important to get the ultimate crispy results, instead of soggy fries.
- Evenly coat fries: toss the seasoned potatoes around with your hands to ensure each fry gets evenly coated. When topping the baked Greek fries before serving, add garlic oil, parsley, and feta in batches, layer by layer (like when making nachos), so the fries all get evenly seasoned.
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RECIPE FAQ’S
Patates Tiganites (Greek fries) are pretty common in Greek tavernas. They’re hand-cut and deep-fried in olive oil and most have a dash of oregano, salt, and pepper.
The authentic Greek-style fries that you’d get at a restaurant are called Patates Tiganites. These are thick-cut potatoes, typically a waxy potato like Yukon gold, which are fried and topped with dried oregano.
Yes, you can heat a large pot of peanut oil (or another neutral oil) and fry the potatoes in batches until golden. You could also choose to air fry them at 400F.
Store baked fries in an airtight container in the fridge for up to 2 days. To reheat, place on a baking sheet and bake at 350 F until warmed through.
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STEP-BY-STEP RECIPE VIDEO
Did you make this? Please RATE THE RECIPE below!
Greek Fries with Feta
Ingredients
- 3 russet potatoes skin-on, washed
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 lemon, zested and juiced
- 4 oz feta crumbles
- 2 tbsp fresh parsley, chopped
Instructions
- Prep potatoes. Wash potatoes and pat dry. Slice potatoes lengthwise into disks about 1/4” thick. Then slice those into evenly sized fries (try to make them all uniform in size).
- Soak potatoes. Transfer fries to a large bowl of ice water and soak for at least 20 minutes or up to 1 hour for best results. Drain fries and pat dry completely with a clean towel.
- Preheat oven to 400 degrees F.
- Season fries. Place cut fries into a large dry bowl and add 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp pepper. Toss to coat the fries evenly in seasonings.
- Transfer fries to baking sheet. Lightly coat a nonstick baking sheet with olive oil (you might need two pans). Arrange fries in an even layer, making sure to leave space between each fry.
- Bake at 400 F. Place baking sheet(s) in the oven for 30-40 minutes, or until golden and crispy on the outside. After the first 20 minutes, remove baking sheet(s) and flip each fry over to ensure even cooking on all sides. Return to oven for 10-20 minutes more.
- Prepare garlic oil while fries bake. In a small bowl combine 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp dried oregano and juice from ½ a lemon.
- Prepare the toppings. Chop fresh parsley, crumble feta, and zest ½ a lemon.
- Add toppings & serve. Transfer fries to a serving plate. Spoon garlic oil all over the hot fries. Top with lemon zest, crumbled feta, and fresh parsley. Serve immediately.
Notes
- Fry instead of bake: In a large pot, heat peanut oil (or another neutral oil) to medium-high. Carefully transfer sliced potatoes in batches and fry until golden. Remove with a slotted spoon and place on a paper towel lined plate or colander to drain excess oil.
- Store fries: in an airtight container in the fridge for up to 2 days. To reheat, place the Greek fries on a baking sheet and bake at 350 F for 10-15 minutes, or until warmed through
So husband and I went to vegas and had feta fries in one of the best Greek restaurants there. This recipe tops it! It’s so easy to make and beyond delish 🤤.
Wow that’s so awesome to hear! 🙂 Glad you two enjoyed & thank you!!