Greek Frites: A Crispy, Herby Twist on Classic Fries!
When life gives you potatoes, make fries! And not just any fries—Greek Frites! We’re talking golden, crispy, herb-loaded fries topped with feta cheese, olives, tomatoes, and the most addictive garlic-lemon dressing ever.
You know I can’t resist a recipe that takes something simple and turns it into a total flavor bomb. And that’s exactly what’s happening here. Greek Frites are basically what happens when your favorite Mediterranean salad and crispy fries get married and throw the best party ever.
Why You’ll Love These Greek Frites
- They’re super customizable. Want more veggies? Pile them on! Extra feta? Always.
- It’s a one-pan wonder (well, maybe two). Perfect for busy nights or impromptu lunch feasts.
- Kid-friendly but definitely grown-up approved.
- It’s fries… but elevated.
Ingredients:
For the Fries:
- 3 large russet potatoes, cut into fries (up to personal preference whether to peel or not)
- 1 cup panko (or other breadcrumbs, but this one gives a nice crisp to the potatoes)
- 4 tbsp olive oil
- 2 tsp dried oregano
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
For the Toppings:
- 1/2 cup crumbled feta cheese
- 2 small or 1 medium tomato, diced
- 1/4 cup sliced Kalamata olives (I like more, so adjust to taste)
- small bunch fresh parsley, finely chopped (can also use dried)
For the Sauce (this recipe is doubled because I like extra on the side. Feel free to halve it)
- 1/2 c mayo
- 1/2 c plain Greek yogurt
- 4 tbsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp oregano
- 1/2 tsp salt
How to Make Them:
Step 1: Prep & Roast the Fries
- Preheat your oven to 425°F.
- Add panko, oregano, garlic powder, salt, pepper, and oil either to large plastic baggie or a bowl, combining well. Add potatoes and either shake well or stir to coat. Spread them out in a single layer on a parchment-lined baking sheet.
- Bake for about 35 minutes, flipping halfway through, until golden and crispy.
Step 2: Make the Sauce
- Add mayo, yogurt, and lemon juice to a small bowl. Add onion powder, garlic powder, oregano, and salt to bowl, stirring well to combine. Set aside.
Step 3: Top It Off
- Once your fries are out of the oven, immediately sprinkle them with crumbled feta, diced tomatoes, sliced olives, and parsley.
- Drizzle generously with sauce.
Step 4: Dig In!
- Serve your Greek Frites warm with extra dressing on the side because trust me, you’ll want to dip everything in it.
Pro Tips:
- Make it a meal: Add grilled chicken or gyro meat on top for a seriously satisfying dinner.
- Air fryer option: You can absolutely air-fry the potatoes at 400°F for about 20 minutes, shaking halfway through.
- Extra crispy fries? Soak your cut potatoes in cold water for 30 minutes before roasting.
These Greek Frites are the kind of food you make once and then crave for weeks afterward. And they’re totally crowd-pleasers—perfect for family dinners, game day spreads, or just an excuse to treat yourself.
Try them out and let me know what you think! Better yet, make them tonight and thank me later. 😄
UPDATE: We've been following this plan for about eight years now, and I couldn't be happier with the results. All three children learned to cook, and two of them are quite accomplished at making complicated meals. My husband has also become very handy in the kitchen! And I accomplished my original goal, which was to make time in the kitchen enjoyable again.
A few years ago, I had come to dread the daily question of “What’s for dinner?” I was in a rut for recipes, at least one child would most definitely hate whatever I made, and the thought of even stepping foot in the kitchen was overwhelming. Something had to give.
I decided to use a tactic I had learned when our oldest was a toddler, and I put the ball back in my family’s court, with a certain set of rules. Here is what I told them:
The older two would be responsible for thinking of 2 meals per week (and the youngest child immediately volunteered herself to come up with one, which was great.) This left one meal for my husband to plan, and I only had to think of one dinner per week!
Meals must be mostly healthy. No meal choice could be repeated in back to back weeks (this was to get us out of that recipe rut.)
No one could complain about anyone else’s choices. The only person allowed to be unhappy with how something tasted was the chef. This guaranteed that each person would have 1-2 meals per week that they truly loved.
Choices must be told to me no later than Thursday night since we go to the grocery store on Friday. Failure to do any of the above means Daddy is in charge of dinner. (While my husband as many admirable qualities, making a good dinner in a timely manner isn’t always his strong suit. Since the kids don’t like to be hungry, this was a good incentive to get them to help plan meals.)
I launched my plan with high hopes … and it exceeded all expectations. The kids were happy at dinner, everyone was at least trying foods without complaint, they started researching and falling in love with new recipes, and I enjoyed being in the kitchen again.
Looking for some ideas? I have recipes posted on my blog WITHOUT you needing to scroll through long stories! Both the image and a link to print are right at the very top.
