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Making Crispy Greek Fries Tips?

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knicks_fan87

Active member
I’m trying to master homemade Greek fries, you know, the kind that are golden, crispy on the outside, fluffy on the inside, and loaded with oregano and sea salt. I’ve had them in tavernas in Greece and nothing I’ve made at home comes close.

I’ve tried both russets and Yukon Golds, but I’m not sure about the best type of potato for this. Do you parboil first or go straight to frying? I’ve also read some people do a double-fry method — is that key to the crunch?

Also curious about oils, olive oil vs. sunflower vs. something else entirely. And how do you get them to stay crispy if you’re making a big batch for a crowd?
 
Greek fries from a good taverna are next-level. For that golden, crispy-yet-fluffy texture, parboiling is a game-changer. I boil thick-cut russet potatoes for about 5 minutes until just tender, then let them air dry completely. This step helps build that creamy interior.

Then I go for the double-fry method: first fry at a lower temp (~325°F) to cook them through, then a second fry at ~375°F to crisp them up. It really does make a difference in crunch.
 
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