If there were a fry truck at the Acropolis, this is what its fare would taste like—crisp yet fluffy Greek Fries, garnished in feta, lemon, olive oil, and a range of herbs and spices.
Table of Contents
I do love the idea of there being a fry truck at the Acropolis. High above the city of Athens, perhaps outside the Parthenon as revelers exit after having just seen Yanni in concert, there is a man with olive skin making brisk business of this dish: baked strips of Russet potatoes covered in feta cheese, lemon zest, dill, parsley, plus all the other fixins featured on this ingredients list.
I’ve had Greek nachos before, as well as Greek pizza. They are good because their individual components are good. Pizza or nachos with feta, olives, and onions? Sign me up. But they were dishes taken from other cuisines and given the toppings most associated with the Mediterranean.
Fries, on the other hand, feel different. They’re just potatoes, which feature prominently in Greek cuisine (at least, they do when I order Greek takeout!). This makes this dish feel more authentic, which is perhaps the most delicious ingredient of all.
Are Greek Fries Healthy?
Potatoes are healthy. They contain minerals and vitamins, plus carbs for energy. Some may not embrace them as others do because of their abundance of carbs but different strokes for different folks, I suppose. The lemon, meanwhile, provides vitamin C and the feta provides calcium and protein. The rest of the ingredients are mostly herbs, which provide nutrients and flavor with very few calories. No surprise here: This meal is suitable for Mediterranean diets, as well as vegetarian and gluten-free diets. Were you to replace the Russets with sweet potatoes and the olive oil with ghee or coconut oil, this would be acceptable on the paleo diet.
Which Potatoes Can I Use?
Russets are the potatoes that most people turn to when making fries. That’s because they are high in starch, low in moisture, and produce fluffy fries, which is the texture most people prefer. They are also the potato typically used in Greek cuisine when making a dish like Greek Lemon Potatoes, so if that’s the texture you’re after, Russets are indeed your best option. That all being said, you may prefer a waxier potato. Something creamy and buttery, like a Yukon Gold. Or you may go for a red potato; it’s waxy and holds its shape well during cooking. You’ll notice the change more in firmness, if not in texture.
INGREDIENTS
- 3 large Russet potatoes, cut into wedges or strips
- 3 tbsp olive oil
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- zest of 1 lemon (optional)
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped
- crumbled feta cheese (for garnish)
INSTRUCTIONS
Prep
Preheat your oven and get your baking sheet ready.
Soak
Let the potato wedges or strips soak in hot water, then dry them thoroughly.
Season
Toss the potatoes with olive oil and spices until well coated.
Arrange
Spread the potatoes on the baking sheet, making sure they’re not touching.
Bake
Cook the potatoes until they’re crispy and golden, flipping once.
Garnish
Sprinkle with herbs, zest, and feta, then serve.
Devour!
FAQs & Tips
Let the fries cool completely before storing them in an airtight container in the fridge. They should last for up three days. They may have lost their crispiness in the interim but that shouldn’t stop you from reheating them in the oven and enjoying them once more. You can also freeze the fries, though I would do so without the toppings. Flash-freeze them first then store them for up to three months in a freezer-safe bag.
If you don’t want to use the oven, you can still fry these fries in a few different ways. First, you can do them on the stove. Heat a generous amount of olive oil in a pan. Once the oil is hot, add the fries (be careful!). You can also do them deep-fried. Heat a deep pot of oil (canola or vegetable would probably work best) then submerge the cut potato. Not the healthiest option, if that matters to you. Last, your air fryer, which is the healthiest option. Lightly coat the fries in oil then set them in the air fryer. For all these options, give the fries their space so that they crisp up sufficiently.
Ask yourself a few questions: did I pat the potatoes and absorb as much excess moisture as I could? Was the oil not hot enough when I added the potatoes? Did I overcrowd the pan and thereby steam the fries? Did I use an oil with a low smoke point? Did I use a waxy potato, which result in softer fries? Run through this checklist; my suspicion is that at least one applies to your latest batch.
Serving Suggestions
I mentioned Greek Lemon Potatoes in my introduction but you can opt for another starch in the form of Greek Lemon Rice (another dish I regularly order when getting takeout!). Have a potluck approaching and you want to bring to it some Mediterranean flair? Make a batch of these Greek Turkey Meatballs with Feta. And if the herbs on these fries aren’t enough green for you, toss up this Mediterranean Quinoa Salad. On the side of everything is some Tzatziki Sauce, perfect for dipping your fries.
Greek Fries
Ingredients
- 3 large russet potatoes cut into wedges or strips
- 3 tbsp olive oil
- 1 1/2 tsp dried oregano
- 1 1/2 tsp dried thyme
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1 lemon’s zest optional
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- crumbled feta cheese (for garnish)
Instructions
-
Preheat the oven to 400°F. Prepare a large baking sheet with non-stick spray or parchment paper for easier cleanup.
-
Soak the potato wedges or strips in hot water for 10-30 minutes to remove excess starch, which helps achieve crispiness. Drain and thoroughly dry the potatoes with a clean towel.
-
In a dry bowl, toss the dried potatoes with olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper until evenly coated.
-
Arrange the potatoes in a single layer on the baking sheet, ensuring they do not touch to allow for even crisping.
-
Bake for 30-45 minutes, depending on the size of your fries, flipping halfway through to ensure even browning.
-
Once baked to a golden crisp, remove from the oven and sprinkle with lemon zest, parsley, and dill. Top with crumbled feta cheese and serve immediately. DEVOUR!
Nutrition
The post Greek Fries appeared first on Food Faith Fitness.
