Homemade Greek Fries
Ingredients
- 3 large Russet potatoes peeled or unpeeled
- 4 tbsp olive oil
- 1 tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp dried oregano
- ½ tsp paprika
- ½ tsp salt
- ½ tsp black pepper
- ½ cup crumbled feta
- 1 tbsp chopped fresh parsley
- Extra lemon wedges for serving
Instructions
- Cut potatoes into thick fry-style sticks and soak in cold water for at least 30 minutes; drain and pat completely dry.
- Toss the potatoes with olive oil, paprika, salt, and black pepper.
- Oven method: Bake at 425°F (220°C) for 35–40 minutes, flipping halfway, until crisp.
- Air fryer method: Air fry at 380°F (193°C) for 15–18 minutes, shaking every 5 minutes.
- Deep-fry method: Fry at 350°F (175°C) for 7–8 minutes, rest 10 minutes, then fry again at 375°F (190°C) for 2–3 minutes.
- While fries are hot, toss with minced garlic, lemon juice, oregano, and a drizzle of olive oil.
- Top with feta, garnish with parsley, and serve with lemon wedges.
Notes
Russet potatoes give the best crispiness; Yukon Gold yields a creamier texture.
Add garlic only after cooking to avoid burning.
Don’t overcrowd the baking sheet, fryer basket, or pot.
Add chili flakes for a spicy version or extra lemon for brighter flavor.