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Greek Fries Recipe

Name: Gyro 101 - Scottsdales Greek Fries Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 3 servings
Cuisine: Mediterranean
Ingredients: 2 large russet potatoes; 2 tbs olive oil; 1 tsp kosher salt; 1 tsp black pepper; 1 tsp dried oregano; 3 oz feta cheese; 1 cup cherry tomatoes; 1 cup kalamata olives (pitted, halved); 0.25 cup red onion; 2 tbs fresh parsley; 1 tbs lemon juice; 1 tbs extra-virgin olive oil; 1 tsp red wine vinegar; 1 clove garlic; 1 tsp fresh dill (optional); 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cup tzatziki or Greek yogurt; 1 tsp lemon zest; 1 tsp extra-virgin olive oil (for drizzling)

Inspired by Gyro 101 - Scottsdale

Time1h 5m

Serves3

Make Greek Fries Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Fries

2 large russet potatoes

2 tbs olive oil

1 tsp kosher salt

1 tsp black pepper

1 tsp Dried oregano

Greek Topping

3 oz Feta cheese

1 cup Cherry tomatoes

1 cup kalamata olives (pitted, halved)

1/4 cup red onion

2 tbs Fresh parsley

1 tbs ReaLemon lemon juice

1 tbs extra-virgin olive oil

1 tsp red wine vinegar

1 clove Garlic

1 tsp fresh dill (optional)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Optional Finish

1/2 cup tzatziki or Greek yogurt

1 tsp Lemon zest

1 tsp extra-virgin olive oil (for drizzling)

Method

Fries

Prep potatoes

Wash and scrub the russet potatoes. Leaving the skin on, cut each potato into 1/4- to 3/8-inch thick sticks (classic fry shape). Place cut fries in a large bowl of cold water and soak 30 minutes to remove excess starch (helps them crisp).

Dry and season

Drain the potatoes and rinse under cold water until the water runs clear. Spread the fries on clean kitchen towels or paper towels and dry thoroughly. In a large bowl, toss the dried fries with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1 teaspoon black pepper, and 1 teaspoon dried oregano until evenly coated.

Bake or air-fry

Oven method: Preheat oven to 425°F (220°C). Arrange fries in a single layer on a rimmed baking sheet lined with parchment, spacing them so they aren't touching. Bake 25–35 minutes, turning once halfway through, until golden and crisp. Air-fryer method: Preheat air fryer to 400°F (200°C). Add fries in a single layer (work in batches if needed) and cook 12–18 minutes, shaking basket every 4–6 minutes, until crisp and tender.

Greek Topping

Prep ingredients

While the fries are soaking or cooking, halve the cherry tomatoes, thinly slice the red onion, pit and halve the kalamata olives if not already pitted, and roughly chop the parsley. Crumble the feta into small pieces.

Make dressing

In a small bowl, finely mince the garlic and whisk together 1 tablespoon extra-virgin olive oil, 1 tablespoon lemon juice, 1 teaspoon red wine vinegar, the minced garlic, 1 teaspoon fresh dill (if using), 1/2 teaspoon salt, and 1/4 teaspoon black pepper until emulsified.

Combine topping

In a medium bowl, combine the halved cherry tomatoes, kalamata olives, sliced red onion, chopped parsley, and crumbled feta. Pour the dressing over the mixture and toss gently to coat. Taste and adjust seasoning with more salt or lemon juice if desired.

Optional Finish & Assembly

Assemble

When fries are hot and crisp, transfer them to a large serving platter. Spoon the Greek topping evenly over the fries so each bite gets vegetables, olives and feta. If using, dollop 1/2 cup tzatziki or Greek yogurt on the side or in small spoonfuls across the fries.

Garnish and serve

Finish with a light drizzle of extra-virgin olive oil (about 1 teaspoon) and sprinkle lemon zest (1 teaspoon) over the top for brightness. Serve immediately while fries are hot so the feta softens slightly but stays crumbly.