Greek Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Leaving the skin on (optional), cut each potato into 1/3–1/2-inch thick sticks for fries. Rinse cut fries in a bowl of cold water, then drain and repeat until the water runs clear (removes excess starch).

Soak & dry

Soak the cut potatoes in cold water for at least 30 minutes (or up to 2 hours) to remove more starch for crispiness. After soaking, drain and pat completely dry with clean kitchen towels or paper towels.

Coat and bake

Preheat the oven to 425°F (220°C). In a large bowl, toss the dried potato sticks with 3 tbs olive oil, 1 tbs cornstarch, 1 tsp garlic powder, 1 tsp dried oregano, 1.5 tsp salt and 1/2 tsp black pepper until evenly coated. Spread fries in a single layer on two rimmed baking sheets lined with parchment paper or a silicone mat, leaving space between fries for air circulation.

Bake to crisp

Bake on the middle and upper racks for 18–22 minutes, flipping once halfway through, until golden brown and crisp. If you want extra crispness, switch to broil for 1–2 minutes at the end while watching carefully to avoid burning.

Make quick yogurt-garlic sauce

While the fries bake, combine 1/2 cup Greek yogurt, 1 tbs extra-virgin olive oil, 1 tbsp fresh lemon juice, 1 minced garlic clove, 1 tsp red wine vinegar, 1/2 tsp lemon zest (optional), a pinch of salt and black pepper in a small bowl. Stir until smooth and taste-adjust seasoning. This will be the creamy base for the Greek fries.

Prep salad toppings

In a medium bowl, toss together 3/4 cup crumbled feta, 1/2 cup halved kalamata olives, 1 cup halved cherry tomatoes, 1/2 thinly sliced red onion, 2 tbs chopped parsley, and 1 tbs chopped dill (if using). Drizzle with 1 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp dried oregano and a pinch of salt and pepper; toss gently to combine.

Assemble

When fries are hot and crisp, transfer them to a large serving platter or keep on the baking sheet. Dollop or drizzle the yogurt-garlic sauce evenly over the fries (or serve on the side for dipping). Sprinkle the feta-olive-tomato mixture over the fries so toppings distribute across the surface. Garnish with additional chopped parsley and a light grind of black pepper.

Serve

Serve immediately while fries are hot and crisp. Offer extra lemon wedges, additional feta, or hot sauce at the table if desired.