Making Fries Like in Greece?

[mj_toronto8]

I’ve had fries all over the world, but nothing compares to the fries in Greece! Whether they’re served with souvlaki, as part of a meze spread, or just on their own with feta and oregano, Greek fries are something special. They’re crispy on the outside, fluffy inside, and have an incredible flavor.

I’ve tried making them at home, but they never quite turn out the same. I know that a lot of places in Greece use fresh potatoes, and I’ve heard they sometimes fry them in olive oil. Is that the secret? Should I be double-frying them like Belgian fries? And what type of potatoes work best?

Also, how do I season them properly to get that authentic taste? Do Greek restaurants use a specific type of oregano or other spices?

 

[k_tsoukalas]

You're absolutely right—Greek fries are on another level! The secret is a combination of fresh potatoes (often locally grown), olive oil, and proper seasoning. Many Greek tavernas use yellow-fleshed potatoes, like Yukon Gold, for their creamy interior and crispy exterior.

Frying in olive oil is key! While extra virgin olive oil has a lower smoke point, many Greeks use it for frying because it adds a rich, authentic flavor. A double-fry method works well—first at a lower temperature (about 325°F) to cook them through, then a second fry at a higher temp (375°F) to get them crispy.

For seasoning, Greek oregano is a must—it has a more robust, earthy flavor than regular oregano. A sprinkle of sea salt and a light dusting of paprika also enhances the taste. If you want them truly authentic, top with crumbled feta and a squeeze of lemon juice.