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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 pounds), peeled and cut into ⅓-inch sticks
  • 1 tablespoon extra-virgin olive oil
  • 1 teaspoon sea salt
  • Freshly cracked black pepper
  • 1 ½ teaspoons dried oregano
  • Fresh parsley, for serving (optional)

Feta Dip

  • 6 ounces feta cheese, crumbled (reserve 2 ounces for fries)
  • ¾ cup plain Greek yogurt
  • 2 tablespoons whole milk
  • 1 garlic clove, smashed
  • ½ teaspoon sea salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • 2 teaspoons dried dill
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lemon juice, (from 1 lemon)

Method

  1. Place the potatoes in a large bowl filled with cold water and soak for at least 30 minutes. Drain and pat dry with paper towels.
  2. Preheat the oven to 425°F with a rack in the center position.
  3. Brush a rimmed sheet pan with olive oil. Arrange the potatoes on the prepared sheet pan and drizzle with the olive oil. Sprinkle with the salt, pepper to taste, and oregano and toss to coat. Spread into a single layer, being careful not to overcrowd. Bake for 10 minutes.
  4. Make the feta dip. Meanwhile, in the base of a food processor or high-powered blender, combine 4 ounces of the feta, the yogurt, milk, garlic, salt, onion powder, garlic powder, dill, basil, oregano, olive oil, and lemon juice. Blend until smooth.
  5. Increase the oven temperature to 450°F and bake the potatoes for 10 more minutes. 
  6. Broil and serve. Turn on the broiler and broil until the fries are beginning to brown and crisp, 3 to 5 minutes. Remove from the oven, toss the fries, and continue broiling until they reach your desired level of crispiness, 3 to 5 more minutes. Sprinkle with the remaining 2 ounces feta and parsley, if desired. Serve with the feta dip alongside.