The following recipe and photography is courtesy of Graham R. and his dog, Carl. For more of their delicious food ventures, visit them on Instagram @cookingwithcarrrl.
I’ve always known my type. I’m a fry guy! My love for fried potatoes knows no bounds. There is just something so comforting about a crispy fry with a soft, piping hot center that can only be cooled by a delicious dipping sauce!
These Greek Fries are inspired by the flavors of the Mediterranean! To put it bluntly, they’re absolutely loaded with the good stuff like fresh feta, parsley, lemon and a heaping bowl of tzatziki for dipping. If you’ve never made your own tzatziki sauce, you’re in for a real treat. It comes together in a matter of minutes and brings freshness to any dish. I like to spice up my tzatziki with za’atar seasoning from Terranean Herbs and Spices. Terranean Herbs and Spices is a small, woman-owned business in Northeastern Ohio and they are producing out some amazing products. Their za’atar pita chips are otherworldly and pair perfectly with their extra virgin olive oil spread. The za’atar seasoning is filler free and made with the high quality ingredients sourced directly from Lebanon. Be sure to give Terranean products a try next time you are browsing the aisles of Heinen’s.
Feel free to cook the fries anyway you like. You can air fry or deep fry them, but this recipe is really ideal for the oven. I’ll show you a tip that will ensure crispy fries right out of the oven. No joke, they taste just as good as being cooked in the fryer! All you’ll need is some cold water and parchment paper. If you go the less healthy route and deep fry them, be aware that you will need to season them after frying.
Its Fry Day, Fry Day, Gotta Get Down on Fry Day!
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For the Greek Fries
- 4 lbs. Yukon gold potatoes
- 1 Tbsp. salt, divided
- 1 Tbsp. olive oil
- 1 1/2 Tbsp. of Terranean Herbs and Spices za’atar seasoning
- 1/3 cup Heinen’s feta cheese, crumbled
- 1 Tbsp. red onion, minced
- 2 Tbsp. Italian parsley, minced
- Lemon wedges, for serving
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 grated cucumber, drained
- 2 garlic cloves, grated
- 1 1/2 Tbsp. lemon juice
- 1 Tbsp. olive oil
- 1/2 tsp. sea salt
- 1/2 Tbsp. fresh dill, chopped
- 1 Tbsp. fresh mint, chopped
- 1/2 Tbsp. Terranean Herbs and Spices za’atar seasoning
- Make the tzatziki sauce ahead of time to allow the flavors to mingle. Very finely grate the cucumber. Place the shaved cucumber into a paper towel and squeeze the liquid out. Add the cucumber and remaining tzatziki ingredients to a bowl and mix well. Add additional lemon juice, garlic or salt, if desired. Place in the refrigerator until ready to use.
- Cut the fries by hand or with a fry cutter to about a quarter-of-an-inch-thick. They can be cut thinner or thicker based on personal preference.
- Transfer the fries into a large bowl of ice water with 3/4 Tbsp. of salt. Let the potatoes sit in the water for at least 15 minutes. The salt water draws out the moisture in the potatoes, making them crispy when baked. This is a nice hack for any type of potato you want to be extra crispy. If possible, leave the fries in the water for up to 45 minutes for even better results.
- Drain the potatoes and place them on a dish towel. Pat them dry, this is crucial! If the potatoes are wet, they have a chance of becoming soggy. Transfer the fries to a bowl and add the olive oil, remaining salt and za’atar seasoning. Mix well.
- Preheat the oven to 425 °F. Transfer the fries from the bowl to a parchment-lined baking sheet. Arrange them in a single layer and bake for 20 minutes.
- After 20 minutes, flip the fries and return them to the oven for another 10 minutes. They are done when they are golden brown. Dust with sea salt immediately, then top with feta, red onion, parsley and a bit of lemon juice.
- Serve party-style on the baking tray for a rustic feel. Add a side of tzatziki, any of the Greek wines from Heinen’s and enjoy!