These crispy baked Greek fries elevate the humble potato into a Mediterranean masterpiece, topped with creamy feta cheese and aromatic herbs.
Ready in just an hour, this healthier twist on classic fries delivers all the satisfaction of traditional french fries with an irresistible Greek flair.
Perfect as a side dish or party appetizer, these oven-baked fries pack 7.7g of protein per serving while keeping the calories reasonable at 255kcal.
The combination of golden-brown potatoes and tangy feta creates a crowd-pleasing dish that brings taverna-style flavors right to your table.
Ingredients
- Russet potatoes: 5 large, cut into even 1/2 cm strips for consistent baking
- Feta cheese: 150g, crumbled for optimal topping distribution
- Red onion: 1/2, finely chopped for a zesty kick
- Tomato: 1 medium, diced into small cubes
- Lemon juice: From half a lemon, adds brightness
- Dried oregano: 1 teaspoon, authentic Greek flavor
- Fresh parsley: Handful, chopped for garnish
- Salt: To taste for seasoning
- Olive oil: 2-3 tablespoons for baking
Instructions
- Prep the potatoes: Wash, peel, and cut potatoes into 1/2 cm strips. Soak in water to remove excess starch
- Prepare the oven: Line baking tray with parchment, add olive oil, and preheat to 200°C
- Season potatoes: Drain and dry potatoes thoroughly, toss with oil, salt, and oregano on preheated tray
- Bake to perfection: Cook for 45-60 minutes until golden and crispy, turning occasionally
- Add toppings: Sprinkle with crumbled feta, red onions, tomatoes, oregano, and fresh parsley
- Finish: Squeeze fresh lemon juice over the top and serve while hot
Cooking Techniques
Making Greek fries is all about achieving that perfect golden-crispy exterior while keeping the inside tender.
For the best results, soak your cut potatoes in water – this removes excess starch and helps them crisp up beautifully in the oven.
After soaking, make sure to dry them really well with a clean kitchen towel. When arranging them on the baking sheet, give each fry enough space to “breathe” – overcrowding leads to steaming instead of crisping!
Variations & Substitutions
Love to play with flavors? You can switch up this recipe in so many tasty ways! If you don’t have feta cheese, try crumbled halloumi or even grated parmesan.
Not a fan of red onions? Sweet white onions or green onions work great too. For extra zip, add some kalamata olives or pepperoncini peppers.
You can also spice things up with a sprinkle of paprika or Greek seasoning blend along with the oregano.
Serving Suggestions
These Greek fries shine as part of a Mediterranean feast! They’re amazing alongside grilled souvlaki, wrapped in warm pita bread, or next to a juicy Greek burger.
For a light meal, serve them with a classic Greek salad. Don’t forget extra tzatziki sauce for dipping – it takes these fries to the next level!
For a fun party spread, set up a Greek fries bar with all the toppings and let everyone create their own combination.
Storage Tips
These fries taste best fresh out of the oven when they’re hot and crispy. If you have leftovers, store them in an airtight container in the fridge for up to 2 days.
To reheat, spread them on a baking sheet and pop them in a hot oven (400°F/200°C) for 5-10 minutes – this helps bring back some of that crispy texture.
Skip the microwave as it makes them soggy. Keep any extra toppings separate and add them after reheating.
Homemade Baked Greek Fries
Equipment
- Large baking tray
- Parchment Paper
Ingredients
- 5 Russet potatoes cut into strips
- 150 g feta cheese (5 oz.)
- 1/2 red onion chopped
- 1 tomato diced
- 1/2 lemon juiced
- 1 tsp dried oregano
- parsley chopped, for garnish
- salt
- 2-3 tbsps olive oil
Instructions
- Wash and peel the potatoes and cut into strips. At first slice the potatoes lengthwise into 1/2 cm (1/4 inch) slices and then cut each slice into strips. Place the potatoes in a large bowl with plenty of water to cover them.
- Layer a large baking tray with parchment paper and pour in 2-3 tbsps of olive oil. Place the tray in the oven and preheat at 200C.
- As soon as your oven is well preheated, drain and dry the potatoes and remove the baking tray from the oven. Place the potatoes on the baking sheet and season with salt and dried oregano. Toss the potatoes around to get them coated with the oil and layer them evenly on the baking sheet.
- Bake the potatoes for about 45 minutes to 1 hour, depending on size, until golden and crispy.
- For the topping of the Greek fries use crumbled feta cheese, chopped red onions, and chopped tomatoes. Sprinkle with dried oregano and chopped parsley and squeeze over just a little bit lemon juice.