Greek Fries Recipe
Crispy golden fries finished with creamy garlic sauce, crumbled feta cheese, and a bright touch of sumac.
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Ingredients
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Fries
Creamy Garlic Sauce (Skordalia-style)
Topping & Finish
Method
Fries
- 1
Prep potatoes
Wash and peel the russet potatoes (peeling optional). Cut into 1/3 to 1/2-inch thick sticks for classic fries. Place cut fries in a large bowl of cold water and soak for 30 minutes (or up to 2 hours) to remove excess starch.
- 2
Dry and dust
Drain the potatoes and spread them on clean kitchen towels or paper towels. Pat thoroughly dry. In a large mixing bowl, toss the dried fries with cornstarch until lightly and evenly coated (this gives extra crispness). Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper and toss again.
- 3
Heat oil and fry (first fry)
Pour neutral oil into a deep heavy pot or deep-fryer and heat to 325°F (160°C). Fry the potatoes in batches (do not overcrowd) for 3–4 minutes per batch until they are pale, tender, and slightly cooked but not browned. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray. Let cool for 10 minutes.
- 4
Fry (second fry) to crisp
Increase oil temperature to 375°F (190°C). Fry the cooled potatoes in batches again for 2–3 minutes until golden brown and crisp. Drain on a wire rack or paper towels and immediately season with a light pinch of salt to taste.
Creamy Garlic Sauce (Skordalia-style)
- 5
While the fries are cooling between the two fry steps (or up to 1 hour ahead), make the sauce. In a medium bowl combine 1 cup Greek yogurt, 1 tablespoon mayonnaise, minced garlic (about 2 cloves), 1 tablespoon fresh lemon juice, 1 teaspoon extra-virgin olive oil, 1 teaspoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper. Whisk until smooth and tasting balanced. Adjust salt, pepper, or lemon to preference. For a thinner sauce, whisk in 1–2 teaspoons of water or more lemon juice.
Topping & Finish
- 6
Transfer the hot fries to a serving platter. Dollop or drizzle the creamy garlic sauce over the fries (or serve the sauce on the side for dipping). Sprinkle 1/2 cup crumbled feta evenly over the fries, followed by chopped fresh parsley and a generous dusting of 1 teaspoon sumac for bright, tangy flavor. Serve immediately with lemon wedges if desired.