Savory and bright, these flavorful Greek Fries with feta will be your favorite side dish to date! Thick potato wedges are generously seasoned with spices and roasted to a perfect golden brown. The baked fries are finished with crumbles of tangy feta cheese and drizzled with a fresh lemon vinaigrette and served with a bright tzatziki sauce to dip into for the perfect bite!
Homemade Greek fries are a Mediterranean twist to a classic side dish. Think bold bright flavors of herbs and spices, olive oil and fresh lemon juice, all dressed onto perfectly baked potato wedges.
Inspired by patates tiganites, these Greek fries are so delicious on their own and have so much flavor between the herbs and lemon and the crumbled feta cheese, but are made even better when dipped into a bright and creamy tzatziki sauce!
- Potatoes: Russet potatoes have a nice thick peel and roast beautifully, keeping the outside crisp and inside perfectly tender.
- Spices: Dried oregano and paprika are dusted onto the potato wedges for an earthy and slightly sweet flavor. The paprika also helps give the potatoes a beautiful deep golden hue.
- Olive Oil: This is used to drizzle onto the potatoes before roasting and also in the lemon vinaigrette, which is drizzled onto the Greek fries after they are cooked.
- Fresh Herbs: Fresh parsley and mint are chopped and added to garnish the Greek fries and to the lemon vinaigrette. Feel free to add or substitute fresh dill as well.
- Lemon Juice: Use fresh lemon juice since that is one of the star ingredients.
- Feta Cheese: Look for a block of sheep milk feta in brine, which will be creamier then the pre-crumbled options.
- Tzatziki Sauce: Serve these flavorful feta fries with a size of cool tzatziki sauce. Make it simply by mixing grated cucumber with yogurt, lemon juice, mint and dill and stir to combine.
See recipe card for quantities.
- Cut the russet potatoes into thick wedges and place in a bowl filled with cold water, for 30 minutes.
- Drain the potatoes and pat them dry very well, then place the potatoes on a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano and paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
- Bake the potatoes at 425 degrees Fahrenheit for 30-35 minutes until the potatoes are crispy on the outside and golden brown.
- For the lemon vinaigrette, whisk the olive oil, lemon zest and lemon juice, chopped parsley and chopped garlic until well combined.
- Once is the potatoes are done, transfer them to a plate and drizzle the baked fries with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint and serve with tzatziki sauce.
- Spicy – Add 1/2 teaspoon of red chili flakes to the potatoes or a dollop of harissa paste to the tzatziki sauce.
- Low Carb- Make cauliflower Greek fries instead of potatoes! Season cauliflower florets with the same spices and roast at 425 degrees Fahrenheit for 40-45 minutes, then follow the rest of the recipe as written.
- Toppings: Add chopped tomatoes, finely diced red onion or olives for even more flavor!
Homemade Greek fries can be made ahead up to 2 days in advance and reheated easily on the stove top or on a baking sheet in the oven.
Store the baked fries in an airtight container up to 3 days in advance.
Soak the potato wedges in a bowl of ice cold water for as long as you have! This will make the potatoes even crispier when baked! Just be sure to dry the potatoes very well before seasoning.
For crispy fries, make sure to dry the potatoes very well so they roast and not steam in the oven. Roast the potatoes at a high heat of 425 degrees Fahrenheit to achieve a crispy exterior.
Greek Fries with Feta
- 1/2 cup olive oil
- 1 teasopoon lemon zest from 1/2 a lemon
- 2 tablespoons lemon juice
- 2 garlic cloves finely chopped or grated
- 1/4 cup parsley leaves finely chopped
- 1/4 cup Crumbled feta cheese for serving
- 2 tablespoons Chopped parsley for serving
- 2 tablespoons Chopped mint for serving
- 1/2 cup Tzatziki Sauce
- 1 lemon cut into wedges, for serving
- Cut russet potatoes into thick wedges and place the potatoes in a bowl filled with cold water for 30 minutes.
- Preheat the oven to 425 degrees Fahrenheit.
- When ready, drain the potatoes and pat them dry very well and transfer the potatoes to a foil lined baking sheet and drizzle with olive oil, salt and pepper, dried oregano, paprika and toss to combine so the potatoes are coated evenly with the spice mixture.
- Roast the potatoes for 30-35 minutes until golden brown and crispy on the outside.
- While the potatoes bake, make the lemon vinaigrette. To a bowl, whisk the olive oil, lemon zest and lemon juice, chopped garlic and chopped parsley.
- Once the potatoes are done, transfer them into a platter and drizzle the potatoes with the lemon vinaigrette and garnish with crumbled feta cheese, chopped parsley and mint and serve with tzatziki sauce and lemon wedges.
- Instead of russet potatoes, Yukon gold would be a great substitute.
- For a lower carb option, substitute the potatoes for cauliflower florets.
- If fresh herbs aren’t available, garnish the roasted Greek fries with 1/2 teaspoon of dried mint.