And that’s it! We hope you love these Greek fries as much as we do! Out of the oven, top them with feta cheese crumbles, fresh parsley and red onion, which add just the right Greek-style vibe. Better yet, serve them with lemon dill sauce for dipping! They’re the best pair for a falafel burger or baked shrimp. While we love any type of fries, this spin is still one of our favorites. You’ll also find that Greek or Mediterranean restaurants may make French fries and top them with feta cheese and herbs. Some restaurants in Greece even serve them this way. There’s no real “authentic” definition to what exact toppings go on Greek fries. So our recipe for Greek fries is a spin on Mediterranean flavors and the style of fries we enjoyed while traveling in Santorini.
Dried oregano Dried dill Garlic powder Onion powder Salt and black pepper
Feta cheese crumbles: As you crumble them, break them into smaller pieces with your fingers. Very large chunks won’t stick to the fries. Red onion: If you don’t like spicy red onion, rinse the chopped onion a few times first, then drain completely. This helps to soften the flavor. Fresh parsley: Curly parsley is the way to go if you can find it: it brings the best Greek flavor like in our quinoa tabbouleh. If all you can find is flat leaf or Italian parsley, that works too!
Lemon dill sauce: Top pick! This Lemon Dill Sauce has a mix of Greek yogurt and mayonnaise, which makes it ultra savory and perfect for fries. Tzatziki: This authentic tzatziki is a Greek cucumber sauce traditional for falafel sandwiches: but you can also use it for fries! Cucumber sauce: Or try a faster spin on tzatziki: this Quick Cucumber Sauce. Aioli: This Mediterranean-style dipping sauce is great for fries of any kind! Here we’d recommend Classic Aioli, Mayo Aioli (Shortcut), or Lemon Aioli.
Make a base: Slice off the ends of each potato, then slice off part of the side to make a base. Cut planks, then strips: Place the potato half cut side down and cut off a 3/8-inch slice, then lay the slice on its side and cut it into several long 3/8-inch wide strips. Repeat until all potatoes have been cut into fries.
Soak the fries 10 minutes while the oven preheats. This gets the perfect soft inside and crisp exterior. Use parchment paper. This helps with clean-up and makes for crispy bottoms. Don’t use a silicon baking sheet, or they’ll get too soggy. Space apart as much as possible, keeping them in a single layer. No stacking! You need maximum space around each fry to get them crispy (even better, use a “half sheet” baking sheet that’s large enough to fit the entire oven rack).
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