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.)
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.
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.
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.
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.
Greek Fries with Zeta Sauce
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
- 2 ½ pounds russet potatoes, cut to wedges (see photo above; I cut each potato in half, then cut each half into thirds)
- 1 ½ cups milk of choice
- 48 oz canola (or vegetable) oil
Boil the potatoes
- Cut the potatoes into wedges (see photo above), and add them to a large soup pot (8-12 quart size). Fill the pot with water so 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-high to prevent the water from bubbling over the side of the pot.
- Boil for five minutes, until the potato 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 lined with a paper towel to dry.
Prepare the fry batter and milk
- In a shallow baking dish—I use a 9x9 inch dish, add all the fry batter ingredients. Mix together with a fork until all the seasonings are evenly distributed.
- Pour the milk (I use unsweetened almond milk) into a SEPARATE shallow baking dish—I use another 9x9 inch dish.
Batter the Potatoes
- Dip each potato wedge in milk, then dredge each wedge in the dry fry batter mixture.
Fry the potato wedges
- Heat the oil over high heat in a large soup pot. Be sure that the pot is completely clean and completely dry. Otherwise, once that oil gets hot you’ll have a scary mess.
- You know the oil is hot enough to fry the potato wedges in once the top of the oil looks like it is separating, about five minutes.
- Once the oil is to this point, lower the heat to medium, and load your fryer skimmer with potato wedges. I like to fry 6-8 wedges at a time. Carefully lower the wedges into the hot oil, remove the fryer skimmer from the pot, and let the potato wedges fry and sizzle away for 5-7 minutes, until the batter has turned golden brown and looks crispy.
- Check on the wedges by pulling one out every so often 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 a plate or 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. And if the wedges are taking too long to fry, raise the temperature.
Make the fry 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 sauce alone as an appetizer, or serve them with your favorite burgers or falafel, using the sauce as a burger condiment. Enjoy!