Greek Feta Fries
For an easy restaurant-style appetizer or side dish, try these Greek Fries! They’re baked crispy in the oven then loaded with feta, onion, herbs and lots of lemon juice.
Meet your new favorite side dish: Greek French Fries
The first time I had Greek fries at a restaurant, I was instantly in love. And I’ve been chasing that feeling at home ever since.
Simply squeezing lemon juice over fresh hot fries is already a revelation. It’s rare that I don’t make fries at home without squeezing lemon over them now.
If you haven’t already tried that, start there. The bright, acidic lemon juice pairs with the richness of the fries in a way that will make you keep going back for another bite.
The next level up from that is more of a “loaded” Greek style fries situation. We’ll take a pile of freshly cooked fries and layer them with crumbly feta cheese, finely chopped red onion, fresh parsley and dill, a sprinkle of dried oregano, and of course, lots of lemon juice squeezed over everything.
Why you’ll love this Greek Fries Recipe
- It’s a versatile side dish to pair with a juicy burger or grilled chicken, but you can also serve it on its own as a fun meal, maybe for game day!
- Because the fries in our recipe are baked rather than deep fried, you can leave some of the fat behind without sacrificing on flavor.
- With simple ingredients and straightforward instructions, this recipe is achievable for home cooks of all levels.
Ingredients for Greek Style French Fries
- fries – we’ll be starting with freshly cooked French fries. I recommend my recipe for Oven Fries as a starting point, but you can also use a bag of high-quality frozen French fries.
- feta cheese – this distinctive Greek cheese is creamy and tangy in all the right ways to pair with fries.
- red onion – finely chopped onion adds a sharp, pungent flavor that I really like. You can use white or yellow onion, or omit this altogether if you’re not a fan of raw onion.
- fresh dill and parsley – these two herbs add a bright freshness to the dish. You can use all one or the other if you prefer, but both is best.
- dried oregano – infuses the dish with a classic Mediterranean flavor.
- lemon – lots of lemon wedges served alongside the fries for squeezing fresh juice over is the way to go. We’ll also be adding fresh lemon juice to our dipping sauce.
- Greek yogurt – the base of the dipping sauce.
- milk – used to thin the dipping sauce out a little bit.
- olive oil – adds a richness and subtle fruity flavor to the sauce.
- dried dill, garlic powder, onion powder and salt – the dried seasonings that add savory depth of flavor to the dipping sauce.
The best potatoes to use for Greek Fries
Russet potatoes are ideal for making fries due to their high starch content and low moisture, which allows the fries to be perfectly crispy on the outside and nice and fluffy on the inside.
How to make Greek Style Fries
1. MAKE FRIES. Make homemade Oven Fries or frozen French fries as directed.
2. SAUCE. Whisk together the yogurt, milk, lemon juice, dill, garlic powder, salt and onion powder.
3. ASSEMBLE. When the fries are ready, pile them onto a large platter and top with the feta, dill, parsley, onion and oregano. Serve with the yogurt sauce and lots of lemon wedges.
How to season Greek French Fries
The base recipe for oven fries that we are using seasons the fries with garlic powder, paprika, salt and pepper as they cook. Then, to take this Greek fries recipe to the next level, we’ll also add dried oregano, as well as fresh parsley and dill.
Home Chef Tips for Greek Feta Fries
- I suggest buying feta cheese in block form (preferably the kind packed in brine) and crumbling it yourself for the best flavor.
- The yogurt sauce can be made up to 3 days in advance and refrigerated until ready to serve. In fact, the flavor is better if you make it at least an hour in advance and refrigerate it, if possible.
- You can use my feta dressing in place of the dipping sauce in the recipe card below for a double dose of feta goodness.
How to cut Greek Style French Fries
The perfect cut for Greek French fries is key to ensuring even cooking and optimal crispness. Start by washing and peeling your potatoes. Then, slice the potatoes into uniform sticks, about 1/4- to 1/2-inch wide using a sharp knife or a French fry cutter.
WANT TO SAVE THIS RECIPE?
Enter your email below and we'll send it to your inbox.
How to serve Greek Style Fries
While Greek feta fries are delicious as a main plate, you can also pair them with an entree for a complete meal. Some of my favorite pairings are air fryer turkey meatballs and chicken shawarma.
Toppings suggestions for Greek Feta Fries
If you want to take these Greek style French fries even further, feel free to add more toppings. Some of my favorite additions are:
- diced tomatoes
- chopped roasted red peppers
- halved or chopped Kalamata olives
- crispy chickpeas
- grilled, chopped chicken
Storing leftover Greek Fries
If you have leftovers, transfer them to a storage container and place them in the fridge uncovered for a few hours until they are fully chilled, then cover them with the lid and keep in the refrigerator up to 3 days.
How to reheat Greek Feta Fries
Spread leftover fries on a rimmed baking pan and bake in a 350 degree oven until they are warmed through. Avoid microwaving leftover fries, as they’ll be soggy that way.
Greek Style Fries
Ingredients
- 1 batch Oven Fries
For the Yogurt Sauce:
- ¾ cup Greek yogurt
- 2 tablespoons milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 2 teaspoons dried dill
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon onion powder
For the Toppings:
- ½ cup crumbled feta cheese
- ¼ cup finely chopped red onion
- 2 tablespoons chopped fresh dill
- 2 tablespoons chopped fresh parsley
- ½ teaspoon dried oregano
- 1 lemon cut into wedges, for serving
Instructions
- Make the Oven Fries as directed.
- Meanwhile, make the Yogurt Sauce: In medium bowl, whisk yogurt, milk, lemon juice, oil, dill, garlic powder, salt and onion powder until smooth. Refrigerate until ready to serve.
- When Oven Fries are ready, transfer to a large platter and top with cheese, onion, dill, parsley, and oregano, tossing gently to combine. Serve with lemon wedges and Yogurt Sauce.
