These Greek fries are seasoned with oregano, garlic, parsley, and smoked paprika, then fried to crispy perfection, Dip them in my herby feta Zeta Sauce for an addicting indulgence.

June 16, 2020 Updated October 14, 2021 Jump to Recipe
These Greek fries are seasoned with oregano, garlic, parsley, and smoked paprika, then fried to crispy perfection, Dip them in my herby feta Zeta Sauce for an addicting indulgence.
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 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.
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.
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.
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.
This Post Has 10 Comments
Oh man, my mouth is literally watering reading this post! I absolutely love fries of all sorts, and I also love Greek flavors – so this recipe is perfect for me. We do try to limit frying foods for (1) healthy and (2) the cleanup, but with that said, I am certainly not opposed to it. I even have a tiny deep fryer that I picked up on clearance some years ago. It would be perfect for a batch of these fries! I’m imagining eating a batch of these on the back deck this weekend. Heck, I could even make an entire meal out of these!
Thanks David! Oh yes, we do at times find ourselves eating these fries for dinner. 😄. Even if I serve them with something else, it’s these Greek fries that get eaten haha. They’re pretty addicting!
Oh. My. God. Deep fried little nuggets of goodness? Yes, please! These would make for the perfect finger party food, or Friday movie night nibbles. I absolutely love the look and sound of these. Another fabulous recipe, Shannon!
Aww thanks so much Katerina! These are definitely a much looked forward to indulgence at our house! You are so right, they are great for parties and the weekends. I’m addicted haha. 😄
I’ve never encountered Zeta sauce before, but I think I’d love it! I’m a huge fan of mayo and garlic and everything else you put into it!
Thanks Jeff! Can’t go wrong with mayo, garlic, and fresh herbs right? This has quickly become one of my favorite dipping sauces!
Oh goodness, these look spectacular!!! I’m afraid I wouldn’t be able to stop eating them…..
Haha that is my problem whenever I make these these fries Mimi! They’re pretty addicting. 😆
I put in Greek fries and omega sauce in the search bar after that very same deli. We used to go to a tap house in Hillsboro Oregon that the Mad Greek food truck was at after the deli closed. We live in Texas now and I’m craving that omega sauce!
Yvonne, that is awesome to hear! The Mad Greek is definitely one of those restaurants you always remember. Such amazing food, particularly the omega sauce!