Greek Frites: A Crispy, Herby Twist on Classic Fries!

Why You’ll Love These Greek Frites

• They’re super customizable. Want more veggies? Pile them on! Extra feta? Always.
• It’s a one-pan wonder (well, maybe two). Perfect for busy nights or impromptu lunch feasts.
• Kid-friendly but definitely grown-up approved.
• It’s fries… but elevated.

Ingredients:

• 3 large russet potatoes, cut into fries (up to personal preference whether to peel or not)
• 1 cup panko (or other breadcrumbs, but this one gives a nice crisp to the potatoes)
• 4 tbsp olive oil
• 2 tsp dried oregano
• 2 tsp garlic powder
• 2 tsp salt
• 1 tsp black pepper

• 1/2 cup crumbled feta cheese
• 2 small or 1 medium tomato, diced
• 1/4 cup sliced Kalamata olives (I like more, so adjust to taste)
• small bunch fresh parsley, finely chopped (can also use dried)

• 1/2 c mayo
• 1/2 c plain Greek yogurt
• 4 tbsp lemon juice
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp oregano
• 1/2 tsp salt

How to Make Them:

• Preheat your oven to 425°F.
• Add panko, oregano, garlic powder, salt, pepper, and oil either to large plastic baggie or a bowl, combining well.  Add potatoes and either shake well or stir to coat. Spread them out in a single layer on a parchment-lined baking sheet.
• Bake for about 35 minutes, flipping halfway through, until golden and crispy.

• Add mayo, yogurt, and lemon juice to a small bowl.  Add onion powder, garlic powder, oregano, and salt to bowl, stirring well to combine.  Set aside.

• Once your fries are out of the oven, immediately sprinkle them with crumbled feta, diced tomatoes, sliced olives, and parsley.
• Drizzle generously with sauce.

• Serve your Greek Frites warm with extra dressing on the side because trust me, you’ll want to dip everything in it.

Pro Tips:

• Make it a meal: Add grilled chicken or gyro meat on top for a seriously satisfying dinner.
• Air fryer option: You can absolutely air-fry the potatoes at 400°F for about 20 minutes, shaking halfway through.
• Extra crispy fries? Soak your cut potatoes in cold water for 30 minutes before roasting.

Ingredients

• 2 c. all-purpose unbleached flour
• 1 c. bread flour
• 1/2 c. plain mashed potato (I bake one either the night before or the morning I'm going to make rolls.  1/2 of a regular sized potato will yield 1/2 c. mashed)
• 1/4 c. nonfat dry milk
• 3T brown sugar
• 1 1/4 tsp salt
• 1 large egg
• 2 tsp instant yeast
• 4T butter, melted
• 1 c. lukewarm water

directions

1. You can definitely mix this by hand!  I don't have a dough hook, so I make all of my breads by hand.  However, if you have a stand mixer with dough hook, feel free to use.  Combine all ingredients in bowl, stir until combined.  Knead until soft yet tacky dough forms (about 5 minutes with mixer, a couple more minutes by hand.)
2. Place the dough in a lightly greased bowl (I use the same one I mixed the dough in), cover, and let rise in a warm place for 1 hour or until almost doubled.
3. Turn dough onto lightly floured surface and divide into 6 roughly equal pieces for large buns, 8 for medium. Roll each piece into a ball.
4. Flatten balls gently and place onto parchment-lined baking sheet, leaving 2-3 inches in between.  Cover and let rise a 2nd time until buns have doubled in size, about 45 minutes.  Towards the end of rising time, preheat oven to 350 degrees. 
5. Bake buns for 25 minutes (they will be a light golden brown.) Remove from oven and place on cooling rack.

storage