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–+ servings
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 9x9 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 9x9 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.