Crispy on the outside, tender on the inside oven fries. These Greek fries are baked in extra virgin olive oil and finished with flavors like garlic, oregano and feta. Add a side of homemade Tzatziki for dipping!

Read through for some important tips!

Greek oven fries garnished with parsley and feta with a side of Tzatziki sauce

Patates Tiganites are the Greek version of fries. They're not thin like the French fries you'd get at an American restaurant. They're hand-cut potatoes (thicker sticks) typically fried in about 3 inches or so of extra virgin olive oil.

Mom-and-pop Greek restaurants will serve these olive oil fried potatoes on a platter as an appetizer for sharing or even in your gyro wrap! And at home, they might be served as a snack, side, or as part of a small meal next to Greek salad and eggs! Or, serve them alongside salmon burgers for a Mediterranean-style twist on the classic burger and fries.

Baked Greek Fries

This recipe is obviously not the traditional patates tiganites, but these oven fries take on some of the same characteristics.

Crispy potato wedges, tossed in extra virgin olive oil and baked until golden and crispy on the outside and tender on the inside.

Amp up the flavor!

These simple potato wedges are delicious without much else or with a little bit of crumbled feta and a side of homemade tzatziki sauce for dipping.

But if you want to take things a couple notches up, drizzle the hot Greek fries with a special sauce of extra virgin olive oil, oregano, fresh thyme, garlic, and a pinch of cayenne. So good!

Flavors for Greek fries. feta, parsley, olive oil, spices, and garlic

Tips for Crispy Oven Fries

  • Cut into wedges that are even in size. In order for the baked potato wedges to give you the best results, try to have them all be similar in size (thinner wedges will do better for you, but not too thin).
  • Soak the potato wedges in hot water for 10 minutes. Don't skip this part! Soaking the potatoes in hot water will get rid of the starch which helps keep them from sticking to the pan AND helps them become nice and crispy on the outside.
  • Arrange the potatoes in one layer on your an oiled sheet pan. All the fries need to be touching the pan surface while baking, so be sure you have a large enough sheet pan (or use two) in order to spread them all nicely. Should you use parchment paper? Personally, I think these Greek fries benefit from touching the pan directly, but if you must, you can use parchment paper.
  • Flavor the Greek fries immediately while they're hot! As soon as you take them out of the oven and transfer them to a serving dish, immediately hit them up with your garlic-herb sauce. This will give you best flavor.
  • Serve immediately! Fries are best when they're nice and hot.
Oven fries with feta cheese and a side of tzatziki sauce

Serve them with

I made these the other day and the family loved them with honey mustard salmon. But if you ask me, these Greek fries are perfect next to Greek wings; grilled fish; or chicken kofta. Heck, they're great for a fish-n-chips dinner with these salmon fish sticks!

More potato recipes to try:

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4.95 from 50 votes

Greek Oven Fries

Suzy Karadsheh of The Mediterranean Dish. In the kitchenSuzy Karadsheh
Oven fries with feta cheese and a side of tzatziki sauce
Easy oven baked fries with olive oil, finished with garlic and fresh herbs. Great served with Tzatziki sauce.
Prep – 10 minutes
Cook – 35 minutes
Total – 45 minutes
Greek, Mediterranean
Serves – 4 people
Appetizer, Side Dish


  • Large bowl
  • Sheet Pan



  • Heat the oven to 400 degrees F.
  • Place the potato wedges in a large bowl and cover with hot water for 10 minutes. Drain and spread the wedges on a large, clean towel and pat very dry. Dry the large bowl to use again.
  • Return the potato wedges back to the dry bowl. Season generously with Kosher salt and black pepper. Drizzle about 3 tablespoons of extra virgin olive oil. Toss to combine, making sure all the potatoes are well-coated.
  • Arrange the potatoes in a single layer on a large, lightly oiled sheet pan (non-stick if possible). If you don't have a sheet pan that is large enough, use two pans.
    raw potato wedges arranged on sheet pan
  • Bake for 35 to 45 minutes, turning the potato wedges over after the first 20 minutes of baking. When the potatoes are crisp on the outside and tender on the inside, they are ready. Remove from the oven and carefully arrange the potatoes on a serving dish.
    crispy potato wedges out of the oven
  • If using tzatziki sauce for dipping, prepare it according to this recipe, while the potatoes are baking.
  • In a small bowl, combine 3 tablespoon extra virgin olive oil, minced garlic, thyme, oregano, and cayenne. Spoon the sauce over the hot potatoes. Add fresh parsley and crumbled feta to your liking. Serve with a side of tzatziki sauce. Enjoy!
    Greek baked fries (wedges) served with tzatziki sauce



  • Cook's Tip: Do not skip soaking the potato wedges in hot water, this helps get rid of the starch so that they potatoes don't stick to the pan. Still, lightly oil your pan for extra measure. 
  • Cook's Tip: If you like your oven fries spicy, coat them with a bit more cayenne pepper before baking. 
  • Storage: leftovers can be stored in the fridge in a tight-lid container for 3 to 4 days. You can warm them up in a medium-heated oven or enjoy them at room temperature. 
  • Nutrition information does not include Tzatziki sauce, you can find that here. 
  • Visit our Online Shop to browse quality Mediterranean ingredients including extra virgin olive oils and all-natural and organic spices and more. 


Calories: 132kcalCarbohydrates: 30.2gProtein: 3.7gFat: 0.2gSaturated Fat: 0.1gPotassium: 685.8mgFiber: 2.3gVitamin A: 176.8IUVitamin C: 12.6mgCalcium: 31.9mgIron: 1.7mg
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I'm Suzy; born and bred right on the shores of the Mediterranean. I'm all about easy, healthy recipes with big Mediterranean flavors. Three values guide my cooking: eat with the seasons; use whole foods; and above all, share! So happy you're here...
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4.95 from 50 votes (20 ratings without comment)

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  1. Judy says:

    5 stars
    I love these! There really are the best fried potatoes I have made and will be my go to from now on. I love how they get crispy on the outside and soft on the inside. Definitely will make these again!

  2. Newyorking says:

    5 stars
    OMG!! This was so so good, so delish. I added too much olive oil so it was dripping, next time I will go easy. I didn't have herbs so skipped that and I did garlic powder. But the consistency was so good, so so yummy. I can't wait to do this again with herbs, am sure that will add a freshness. I can't stop eating!

  3. Jennifer says:

    5 stars
    This is delicious. I don’t even like onions much. Definitely will make this again.

  4. Patty says:

    5 stars
    I wish this was printable in a recipe format. It looks mouth-watering good!

    1. TMD Team says:

      Hi, Patty! You can find link to print the recipe right under the recipe's title.

  5. Den M. says:

    5 stars
    Hello Suzy, I sometimes have sticking problems but hesitate to use parchment or nonstick foil to line the pan. Your pan looks like a mesh bottom of some kind. Is it lined or is that the surface of the pan? If it is a non stick surface would you link or let me know what pan this is. Thank you.

    1. TMD Team says:

      Hi, Den. That's just a textured, non-stick baking sheet, similar to this one. Have you tried brushing your baking sheets with olive oil to help reduce the sticking?

  6. Brooke says:

    I was thinking of using an air fryer methods with this recipe. Thoughts?

    1. TMD Team says:

      I think that would work great! If you do give it a try, please stop back and share your suggestions/thoughts!

  7. Laura Bartkus says:

    5 stars
    i would love to know if any of your recipes can be made in an air fryer and still be delicious or are they better off in oven

    1. TMD Team says:

      Hi, Laura. Except for falafel, we haven't really tested any of our recipes in an air-fryer. I think it would work well for quite a few of them, though! We see via the comments here that many readers have had success adapting certain ones for an air-fryer, so I think it's definitely worth trying.

  8. Glenn says:

    5 stars
    Hi Suzy, I’ve cooked so many of your dishes and love them all! I’ve totally switched exclusively to a Mediterranean diet and made my cardiologist very happy LOL. The Greek-Style Oven Fries are awesome. Just wanted to let your followers know of a tip that I use if they like the potatoes a little more crispy and keeps the soft center. I put the baking pan in the oven as the oven heats to the proper temp and then lightly oil the pan and add the wedges and back into the oven. Glad to have found you and can’t wait to try more recipes. Thank you!

    1. Suzy says:

      Thanks for the tip, Glenn! So glad you are having success with your health journey!

  9. Mitch says:

    5 stars
    Great recipe, and I can't wait to try it. Question: 6 to 8 wedges per potato? The pictures look more like 10 to 12 wedges per potato? Are my russets larger than yours? 😉

    1. Suzy says:

      Hi, Mitch. 6-8 wedges per potato is correct. That is the approximate number we got using 3 large russet potatoes during testing. Hope you enjoy the recipe!

  10. Anne B. says:

    5 stars
    These were fantastic! So happy to have a comparatively healthy recipe for the fries we love to order at our favorite Greek restaurant.

    1. Suzy says:

      Thanks, Anne!

  11. Valerie says:

    5 stars
    These are delicious and excellent with my tziki sauce and with your whole grilled chicken recipe.

    1. Suzy says:

      Thanks, Valerie!

  12. Rachael says:

    5 stars
    Love these! Key here is not skip those soaking of the potatoes it makes them cook perfectly! Also the olive oil/spices that we pour on at the end ... it’s amazing that that makes the whole dish . I could even eat them without the feta… I did it, but I could 🙂

    1. Suzy says:

      Thanks for sharing, Rachael!

  13. Sandy says:

    Hi, could you cook these fries tossed in the dipping sauce?

    1. Suzy says:

      No, I would not recommend that.

      1. Sandy says:

        5 stars
        Sorry, I didn't mean the tzatziki sauce, I meant the Olive oil mixture you pour over them when the fries are cooked! x

  14. Kathleen Armstrong says:

    5 stars
    I made these recently and we loved them! The delicious sauce tastes so good. I can't wait to make them again! My mom asked for your recipe too. Thanks for this one. It will be used over and over again.

    1. Suzy says:

      That's great! Thanks, Kathleen!

  15. Michele says:

    5 stars
    I am having so much fun with your fabulous recipes Suzy! These were delicious and will now be a regular.

    1. Suzy says:

      Thanks, Michele!

  16. Preetham says:

    This recipes looks delicious. Can I use white sweet potato instead of russet potatos?

    1. Suzy says:

      I believe that would work! Enjoy