Greek Fries Recipe

Prep potatoes

Preheat oven to 425°F (220°C). Scrub the russet potatoes well. Leave skins on for texture. Cut each potato into 1/2-inch to 3/4-inch thick fries (matchstick or wedge style as preferred).

Soak

Place cut potatoes in a large bowl of cold water and soak for 20–30 minutes to remove excess starch. This step yields crisper fries.

Dry and season

Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. In a large bowl, toss the dried potatoes with 3 tbs olive oil, 1.5 tsp kosher salt, 1/2 tsp black pepper, 1 tsp dried oregano, and 1/2 tsp garlic powder until evenly coated.

Roast

Arrange the fries in a single layer on two rimmed baking sheets lined with parchment paper or lightly oiled (do not overcrowd — use two trays if needed). Roast in the preheated oven for 25–35 minutes, flipping once at the halfway mark, until golden and crisp on the edges. Cooking time varies with thickness; thinner fries will be done sooner.

Crisp finish (optional)

If you want extra crispness, finish under a broiler for 1–2 minutes watching closely, or transfer to a 400°F (205°C) hot skillet with a little oil and toss briefly to re-crisp.

Make dressing

While fries are roasting, whisk together 2 tbs extra-virgin olive oil, 1 tbsp fresh lemon juice, and the minced garlic in a small bowl.

Prepare vegetables

Halve the cherry tomatoes, halve and pit the kalamata olives, thinly slice the red onion, dice the seeded cucumber, and chop the parsley.

Combine topping

In a medium bowl combine the tomatoes, olives, red onion, cucumber, 3 oz crumbled feta, 2 tbsp chopped parsley, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Pour the dressing over the mixture and toss gently to coat. If using tzatziki or yogurt, fold it in lightly or reserve for serving on the side.

Adjust seasoning

Taste the topping and adjust salt, pepper, or lemon to preference. Keep refrigerated if not using immediately.

When fries are hot and crisp, transfer them to a large serving platter or keep on the baking sheet. Spoon the Greek topping evenly over the fries while fries are still warm so flavors meld.

Scatter the extra 1 oz crumbled feta and 1 tbsp chopped parsley over the top. Serve with lemon wedges on the side and optional tzatziki or Greek yogurt for dipping.

Serve immediately so fries remain crisp. Leftovers can be stored separately (fries cold and topping refrigerated) and recombined; re-crisp fries in a hot oven for 6–8 minutes before serving.