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!
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!
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!
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.
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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Greek Oven Fries
- Large bowl
- Sheet Pan
- 3 large russet potatoes scrubbed clean and cut into wedges ( 6 to 8 wedges per potato)
- Salt and black pepper
- Extra virgin olive oil I used Private Reserve Greek EVOO
- 3 to 4 garlic cloves minced
- 1 tablespoon fresh thyme leaves
- 1 teaspoon dry oregano
- ½ teaspoon cayenne pepper optional
- Crumbled feta cheese to your liking
- Fresh parsley a handful to your liking
- Tzatziki sauce Use Homemade Tzatziki Sauce Recipe
- 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.
- 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.
- 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!
- 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.
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.
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?
I was thinking of using an air fryer methods with this recipe. Thoughts?
I think that would work great! If you do give it a try, please stop back and share your suggestions/thoughts!
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
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.
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!
Thanks for the tip, Glenn! So glad you are having success with your health journey!
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? 😉
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!
These were fantastic! So happy to have a comparatively healthy recipe for the fries we love to order at our favorite Greek restaurant.
These are delicious and excellent with my tziki sauce and with your whole grilled chicken recipe.
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 🙂
Thanks for sharing, Rachael!