Warning: these are the best Greek fries ever.

They are also fried.  Deep fried.

If you are morally or otherwise opposed to fried food, you should stop reading now. 

And probably hide. 

These fries are not for the air fryer.  (Air fryers are great, but this recipe is not the time to use one.)

greek fries

Greek Fries

Have you had Greek fries before?

There are several variations, but at the core, Greek fries are fries seasoned or topped with Greek flavors, such as oregano, feta, olives, parsley, and/or lemon.

My favorite come from a restaurant in Portland, Oregon called the Mad Greek Deli.  Have you been?

These fries.  Ohhh my goodness they are amazing.   When paired with the Mad Greek’s Omega sauce, it truly doesn’t get any better.

That is, unless you make Greek fries yourself.  And I’ve got the perfect recipe for you.

greek fries

My Greek Fries

My Greek fries are potato wedges that are first boiled, then dredged in a delicious batter filled with Greek herbs, before being deep fried to crispy perfection.  And these Greek fries are even better when dipped in my herby feta (omit to keep vegan) Zeta Sauce.

Make these fries vegan, make them vegetarian.  Enjoy them as the perfect appetizer, or make them a meal by serving with your favorite burger or falafel, using my Zeta sauce on the burger to tie it all deliciously together.  However you enjoy them, these fries are an addicting, showstopping indulgence.

A Few Things!

Fleur de sel

If you like to finish your fries with salt, my favorite French finishing salt, fleur de sel, is the way to go.  The crunch and texture of fleur de sel just works perfectly with the crispy batter on these Greek fries.  You can purchase my favorite fleur de sel on Amazon here [aff. link].  Use fleur de sel on these fries, and I guarantee you’ll find yourself using it on just about everything.

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Fleur de sel is one of my favorite things. I use it basically everyday. Click to view my favorite brand on Amazon [aff. link].
greek fries

Fryer Skimmer: A Must!

I don’t own a deep fryer.  I always just use my fryer skimmer.  This simple tool makes it easy to fry just about anything.  And it’s perfect for these fries, no fancy equipment necessary.  Here’s my favorite fryer skimmer set on Amazon [aff. link]. The set includes three skimmers of different sizes.  I prefer to use the 15 inch long skimmer for this recipe.

My favorite three piece fryer skimmer set. Click to view or purchase on Amazon [aff. link].

Potato Wedge Size

Really, there aren’t any hard and fast rules when it comes to the potato wedge size here.  Definitely use russet potatoes, and definitely do not peal them.  That skin will add to the crispiness of the fries.  I prefer to get six wedges from each potato.  My favorite method is to cut the potato in half, then cut each half into thirds.  If you like thinner wedges, or if you’re using really big russet potatoes, feel free to make eight wedges per potato.

Here is how I like to cut my potato wedges: 6 wedges per potato.
greek fries


5 from 3 votes

Greek Fries with Zeta Sauce

Inspired by Portland's Mad Greek Deli, these Greek fries are seasoned with greek herbs and fried to crispy perfection. Dip them in my herby feta Zeta sauce.
Prep Time21 minutes
Frying Time40 minutes
Total Time1 hour 1 minute
Servings: 6
Print Recipe

Ingredients

For the Zeta Sauce

  • 1 cup Vegenaise or Mayonnaise
  • 1 tsp lemon juice
  • 1 tsp oregano
  • 1 tsp chives
  • 1 clove garlic
  • ¼ tsp red pepper flakes
  • ¼ tsp sea salt, optional, use as needed to taste
  • 2 tsp feta, optional, omit to keep vegan

For the fry batter

  • 2 cups flour
  • ½ tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • ½ tsp parsley
  • 3 tsp sea salt
  • ¼ tsp pepper
  • 1 tsp fresh oregano, minced

Everything else:

  • 2 ½ pounds russet potatoes, unpeeled and cut to wedges (see photo above; I cut each potato in half, then cut each half into thirds)
  • 1 ½ cups milk of choice, I use unsweetened almond milk
  • 48 oz canola (or vegetable) oil

Instructions

Boil the potatoes

  • Add the potato wedges to a large soup pot (8-12 quart size). Now fill the pot with water so that the potatoes are covered by at least 1 inch of water.
  • Bring the potatoes to a boil over high heat. Once boiling, turn the heat down to medium to prevent the water from bubbling over the side of the pot.
  • Boil the potato wedges for five minutes, until the wedges can be pricked through with a fork, but don’t fall apart.
  • Carefully drain the potatoes (I use a strainer), then lay them out on a standard-sized baking sheet to dry. Pat them gently with a kitchen towel or paper towel to speed up the drying process.

Prepare the fry batter and milk

  • Add all the fry batter ingredients to a shallow baking dish (I use a 9×9 inch baking dish). Mix everything together with a fork, until all the seasonings are evenly distributed.
  • In a SEPARATE shallow baking dish, pour the milk. (I use another 9×9 inch baking dish.)

Batter the potatoes

  • Dip each potato wedge in milk, then dredge each wedge in the fry batter mixture.

Heat up the oil

  • Once all the potato wedges have been dredged in batter, heat up the oil for frying.
  • Add the oil to a large soup pot, and turn the heat on to high. You know the oil is hot enough for frying when the top of the oil looks like it is separating, about five minutes.

Fry the potato wedges

  • Now lower the heat to medium, and load your fryer skimmer with potato wedges. I fry 6-8 wedges at a time. Carefully lower the wedges into the hot oil, then remove the fryer skimmer from the pot.
  • Let the potato wedges fry for 4-7 minutes, until the batter on each wedge has turned golden brown and looks crispy. (You can check on the wedges at the 3 minute mark by pulling one out with your fryer skimmer.)
  • Once the potato wedges are golden brown, carefully use your fryer skimmer to lift the wedges out of the hot oil, and lay them on another cookie sheet that’s been lined with paper towels to remove excess oil.
  • Repeat this process with the remaining wedges.
  • Note: you will have to adjust the oil temperature as you fry. If the wedges are frying too quickly, lower the temperature under the pot. If the wedges are taking too long to fry, raise the temperature.

Make the Zeta sauce

  • While the potato wedges fry, make the fry sauce. Simply put the Vegenaise/mayonnaise in a small mixing bowl, add all the herbs and seasonings (except the salt) and whisk together until everything is incorporated. Taste, and add salt if desired.
  • Sauce is done! The flavors of the sauce will continue to develop and strengthen as it sits.

Serve and enjoy!

  • Sprinkle the fries with fleur de sel, if desired.
  • Serve these Greek fries and Zeta sauce alone as an appetizer, or serve them with your favorite burgers or falafel, using the sauce as a burger condiment.

Notes

You can boil the potato wedges the night before you fry them. The boiled wedges will keep in the fridge for up to two days.
These Greek fries are delicious re-heated the next day.  Which is good because this recipe makes a ton.  We usually enjoy them over two days. The second day, I re-heat them in the oven on a cookie sheet at 375 degrees F for 10-12 minutes, until the Greek fries are crispy and heated through.
The Zeta sauce can also be made ahead of time. The flavors develop and get better over time.
These Greek fries are vegetarian.  They are vegan if you use a dairy-free milk for dredging.
The Zeta sauce is vegan if you use Vegenaise and omit the feta.