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Simple Recipes for Every Day

Greek Fries (Patates Tiganites)

homemade Greek Fries Patates Tiganites on a plate with feta cheese dip and parsley
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  30 min

Ingredients

  • 3 large russet potatoes (about 2 lbs), peeled and cut into 1/3 inch sticks
  • 1 Tbsp extra virgin olive oil
  • 1 tsp fine sea salt
  • Freshly cracked black pepper, to taste
  • 1 1/2 tsp dried oregano
  • Fresh parsley, for serving, optional

Feta Dip

  • 6 oz Feta, crumbled (reserve 2 oz for fries)
  • 3/4 cup plain Greek yogurt
  • 2 Tbsp milk
  • 1-2 Garlic cloves, smashed
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 2 tsp dried dill
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 2 Tbsp extra virgin olive oil
  • 1 Tbsp lemon juice, from one lemon

Method


  1. Wash and peel the potatoes. Cut them into 1/3 inch wide sticks, keeping each fry the same length as the potato. Place the potato sticks in a large bowl filled with cold water and soak them for at least 30 minutes. Drain the potatoes and dry them very well.
  2. Preheat oven to 425°F.
  3. Spread the potatoes on a lightly oiled, rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, pepper and oregano, toss to coat. Spread the potatoes out into an even layer and place in the oven for 10 minutes.
  4. Meanwhile make the feta dipping sauce. Add four ounces feta, yogurt, milk, garlic (start with one clove), salt, onion powder, garlic powder, dill, basil, oregano, olive oil and lemon juice to the base of a food processor or high-powered blender. Blend until smooth.
  5. Turn the oven heat up to 450 and bake the oven fries for 10 minutes longer.
  6. Finish the oven fries by broiling them until they are beginning to brown and crisp. Remove them from the oven and toss. Keep broiling until they have reached your desired brownness and crispiness.
  7. Sprinkle the oven fries with remaining feta and parsley, if desired. Serve with the feta dip.