These Greek fries are oven-baked in extra virgin olive oil and finished with a fragrant mix of garlic, thyme, oregano, and feta cheese. (That’s right, your favorite snack just got an upgrade!) Deliciously crispy on the outside and tender on the inside, these oven fries make the perfect game day snack or side dish for all your favorite burger recipes!
This easy Greek fries recipe was inspired by Patates Tiganites, a comforting dish of fried potatoes served in mom and pop tavernas across Greece. They’re typically hand-cut potatoes shallow-fried on the stove in olive oil and seasoned with a sprinkle of salt, pepper, and oregano.
I wanted to keep the same simplicity I remembered from my visits to Greece, but added a few embellishments, like tangy feta cheese and a bold amount of fresh garlic. I also bake them in the oven, so there’s no need to stand by the stove. So easy, so flavorful, so delicious!
Add a side of homemade Tzatziki for dipping, and serve with simple Mediterranean mains like grilled salmon and a fresh salad, or pair them with your favorite burger.
Table of contents
Greek Fries Ingredients
To make Greek fries, you simply need potatoes, olive oil, salt, and pepper. I like to dial up the flavor, though, with some pantry staples, fresh herbs, and creamy feta cheese. Here’s what you’ll need:
- Russet potatoes: Large and starchy with a low water content, russets are the best at getting crispy and golden on the outside while staying fluffy on the inside. Yukon Gold potatoes work in a pinch, but keep in mind they won’t get quite as crispy.
- Extra virgin olive oil: Oil not only helps the fries crisp in the oven, but it’s also the base of the herby garlic sauce. I love a robust Greek olive oil with this recipe, like our Early Harvest.
- Garlic: The traditional version of this Greek fries recipe, Patates Tiganites, does not include garlic. However, I love the assertive kick fresh garlic brings to the crispy potatoes. Feel free to leave this off if you’re sensitive to raw garlic, or substitute with sliced chives or green onion for a milder option.
- Seasoning: Dried oregano brings a strong classic Greek flavor. Cayenne adds a good kick. If you don’t like spicy, skip the cayenne or substitute with sweet paprika for a subtler heat. Kosher salt and black pepper enhance the flavor.
- Fresh herbs: Thyme and parsley bring another layer of aromatic Mediterranean flavor.
- Feta: Adds tangy, creamy richness. Leave this off for a dairy-free option.
- Tzatziki Sauce: Homemade is a special treat, but you can use a quality store-bought version to save time. For a dairy-free option, try Tahini Sauce, Garlic Aioli, or Vegan Tzatziki.
How to Make Oven Fries — Greek Style!
The trick to the crispiest Greek fries is to soak them to remove their starch, then bake them without crowding the pan. Here are the steps:
- Get ready: Preheat your oven to 400°F. Lightly oil a sheet pan. Scrub 3 large russet potatoes and slice into wedges (6 to 8 wedges per potato). Place the potato wedges in a large bowl, cover with warm water, and set aside to soak for 10 minutes. (This removes the starch, which helps them to get crispy.)
- Dry the potatoes: Drain and spread the wedges on a large, clean towel, and pat dry. Dry the large bowl to reuse it, then return the wedges to the dry bowl.
- Season the potatoes: Toss the wedges with a big pinch or two of salt and pepper. Drizzle with enough olive oil to coat (about 3 tablespoons). Toss to combine, making sure all the potatoes are well-coated.
- Roast the potatoes: Arrange the potatoes in a single layer on the prepared sheet pan. It’s important that the potatoes are spaced apart without touching, as this will allow them to get crispy without steaming. If you don’t have a sheet pan large enough, use two pans. Bake for 20 minutes, then use tongs to flip the potato wedges. Bake for an additional 15 to 25 minutes. The potatoes are ready when they are crisp on the outside and tender on the inside.
- Meanwhile, make the sauce. In a small bowl, combine 3-4 minced garlic cloves, 1 tablespoon fresh thyme leaves(or 1 teaspoon dried), 1 teaspoon dried oregano, 1/2 teaspoon cayenne (optional), and 3 tablespoons olive oil.
- Finish and serve. Remove the crispy fries from the oven and carefully arrange on a serving dish. Spoon the sauce over the hot potatoes. Top with fresh parsley and crumbled feta to your liking. Serve with the tzatziki sauce on the side. Enjoy!
What to Serve with Greek Fries
You could certainly go for a Mediterranean-American meal and serve these Greek fries with Greek Lamb Burgers. To me, though, they’re satisfying enough that you can keep things a bit lighter. Greek meatballs, fries, and a fresh salad like Horiatiki (Traditional Greek Salad) is my idea of a perfect meal. Just save room for Portokalopita (Greek Orange Cake)!
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Greek Fries
Ingredients
- 3 large russet potatoes, scrubbed clean and cut into wedges ( 6 to 8 wedges per potato)
- salt and black pepper
- extra virgin olive oil
- 3 to 4 garlic cloves, minced
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried thyme
- 1 tsp dried oregano
- 1/2 tsp cayenne pepper, optional
- crumbled feta cheese to your liking
- 1 handful fresh parsley, chopped for garnish
- Tzatziki sauce, for serving Homemade Tzatziki Sauce Recipe
Instructions
- Get ready: Preheat your oven to 400°F. Lightly oil a sheet pan. Place the potato wedges in a large bowl and cover with hot water and set aside to soak for 10 minutes. (This removes the starch, which helps them to get crispy).
- Dry the potatoes: Drain and spread the wedges on a large, clean towel and pat very dry. Dry the large bowl to use again, then return the wedges to the dry bowl.
- Season the potatoes: Toss the wedges with a big pinch or two of salt and pepper. Drizzle with enough olive oil to coat (about 3 tablespoons). Toss to combine, making sure all the potatoes are well-coated.
- Roast the potatoes: Arrange the potatoes in a single layer on the prepared sheet pan. (It’s important that the potatoes are spaced apart without touching–this will allow them to get crispy without steaming. If you don't have a sheet pan that is large enough, use two pans.) Bake for 20 minutes, then use tongs to flip the potato wedges. Bake for 15 to 25 minutes more. When the potatoes are crisp on the outside and tender on the inside, they are ready.
- Meanwhile, make the sauce. In a small bowl, combine the garlic, thyme, oregano, and cayenne with 3 tablespoons olive oil.
- Finish and serve. Remove the crispy fries from the oven and carefully arrange on a serving dish. Spoon the sauce over the hot potatoes. Top with fresh parsley and crumbled feta to your liking. Serve with the tzatziki sauce on the side. Enjoy!
Video
Notes
- Cook’s Tip: Do not skip soaking the potato wedges in hot water; this helps remove the starch so the potatoes don’t stick to the pan. Lightly oil your pan as well.
- 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, air fryer or enjoy them at room temperature.
- Nutrition information does not include Tzatziki sauce; you can find that here.
- Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil and oregano used in this recipe.
Nutrition
Try Our Greek Oregano!
This dried herb straight from Greece is lemony, fragrant, and perfect for everyday use.
*This post has recently been updated with new information for readers’ benefit.
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!
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!
This is delicious. I don’t even like onions much. Definitely will make this again.
I wish this was printable in a recipe format. It looks mouth-watering good!
Hi, Patty! You can find link to print the recipe right under the recipe’s title.
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.
Thanks, Anne!
These are delicious and excellent with my tziki sauce and with your whole grilled chicken recipe.
Thanks, Valerie!
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!
Hi, could you cook these fries tossed in the dipping sauce?
No, I would not recommend that.
Sorry, I didn’t mean the tzatziki sauce, I meant the Olive oil mixture you pour over them when the fries are cooked! x
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.
That’s great! Thanks, Kathleen!
I am having so much fun with your fabulous recipes Suzy! These were delicious and will now be a regular.
Thanks, Michele!
This recipes looks delicious. Can I use white sweet potato instead of russet potatos?
I believe that would work! Enjoy