Greek Fries

 

Greek Fries

Indulge in these scrumptious Greek fries—quick and effortless to whip up! Perfect as a summer potato side dish, they pair beautifully with your favorite Greek-inspired meals. Baked or air-fried, you can have them ready in just 25 minutes. It's one of my top picks for summertime fry bliss!

Yield: 2-3 portions

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Ingredients

2 potatoes

2 tbsp olive oil

1 tsp dried oregano

0.5 tsp onion powder

1 tsp salt

2.5 teaspoons fresh dill

2.5 teaspoons fresh parsley

1 red onion

¼ cup feta, crumbled

For the sauce:

1 lemon (zest & juice)

1/4 cup Greek yogurt

1 large clove of garlic, minced

Instructions

Cut your potatoes into fry shapes and soak them in a large bowl of cold water for 30-60 minutes (I find it helpful to get my other ingredients prepped while the potatoes soak!).

If using an oven, preheat your oven to 428 F and line your baking tray with baking paper.

Drain the potatoes and pat them completely dry with a clean cloth, then return them to your now-dry mixing bowl and mix in the oil, dried oregano, salt, and onion powder.

For the air fryer: Place the fries in your air fryer and cook at 428 F for 20 minutes, shaking the fries halfway through.

For the oven: Arrange the fries neatly on your baking tray, leaving a gap between each fry if possible, and bake for 45 - 55 minutes.

Meanwhile, dice the garlic, and fresh herbs, and crumble your feta. 

Make the dip by combining the Greek yogurt, lemon juice, half of the minced garlic, and a pinch of salt.

Toss the cooked fries in the other half of the minced garlic, and half of the fresh herbs, and feta.

Arrange the Greek fries on your serving tray with the dip and scatter over the remaining half of the toppings.

Notes

If you have a choice between cooking these Greek fries in the oven or in the air fryer, I’d highly recommend cooking your fries in the air fryer! I’ve found that my fries turn out so much crispier when cooked in the air fryer, in half the time.

Feel free to adjust the toppings to suit your tastes. You could add lemon juice, olives, green peppers, crispy chickpeas, or anything else you like.

Elizabeth Kilbride is a Writer and Editor with forty years of experience in writing, with 12 of those years in the online content sphere. Author of 5 books and a Graduate with an Associate of Arts degree in Business Management, a bachelor’s in mass communication and cyber-Analysis, a master’s in criminology with emphasis on Cybercrime and Identity Theft and is currently studying for her Ph.D. degree in Criminology. Her work portfolio includes coverage of politics, current affairs, elections, history, and true crime. Elizabeth is also a gourmet cook, life coach, and avid artist in her spare time, proficient in watercolor, acrylic, oil, pen and ink, gouache, and pastels. As a political operative who has worked on over 300 campaigns during her career, Elizabeth has turned many life events into books and movie scripts while using history to weave interesting storylines. She also runs 7 blogs ranging from art to life coaching, food, writing, Gardening, and opinion or history pieces each week.

Greek Cuisine, Dessert, Kilbride, Potpourri of Frugality, Homemade