Tuesday, March 5, 2013

Greek - Inspired Oven Fries

Greek - Inspired Oven Fries
I find that many Americans are quite shocked to discover that French Fries are a staple of the diet of modern Greeks - but they are! Cyprus potatoes are uniquely delicious -like no other potato in the world- so it's not surprising that people would choose to eat them often. In addition to their use in French Fries, Potatoes are sometimes cut in large wedges and roasted in a generous layer of olive oil and seasonings for hours - producing an amazing and delicious, but high fat, specialty.

These are my Americanized way of making potatoes in the oven - with some of the seasonings found in Greek cooking, but with much less oil. I find that Yukon Gold Potatoes give the best result in this recipe. If you cannot find those, red potatoes do acceptably well.

I have provided two cooking temperatures & times here, so you can make them with other roasted dishes that have specific temperatures.

Greek - Inspired Oven Fries
Wash Yukon Gold potatoes and cut them in medium-sized fry shapes *

make dressing:
2-3 tsp olive oil
2 T lemon juice
1-2 tsp oregano
1 tsp salt
black pepper

toss to coat
pour into rimmed non-stick foil lined cookie sheet or rimmed nonstick cookie sheet, and spread out
(The natural sugars in these potatoes will carmelize a bit during roasting, making them inclined to stick to the pan or foil a bit)
roast until they begin to brown:
450 degrees, 40 minutes, turning once in the middle
or 350 degrees 1 hour, turning once in the middle
(broil at end for more browning, if desired)

*Edited to Add: I tried making these with Russet Potatoes, and the results were excellent! They were golden brown, nice and crispy, and had a great flavour! Since at our grocery, Russets are nearly always substantially cheaper- it's good to know : )



  1. Do you know if it would work to use parchment paper on the baking sheet? I am wondering if they would still get crisp. I tried parchment paper with fish sticks and wasn't happy with the result, but now I can't remember exactly why! :-)

    1. Unfortunately, I don't know the answer : (

      I have tried regular foil (as opposed to non-stick) and found that the fries tend to stick & tear it.

      I have made these directly on a non-stick cookie sheet with success.

      I use parchment paper under bread occasionally (if I wish to strictly avoid oil) and the bottom doesn't get quite as crisp that way as it does directly on the metal.

      Hope that helps - if anyone reading this knows the answer - please chime in!

  2. My sister uses Wildtree Opa! Greek Seasoning on hers and it looks very similiar to the mix you used! VERY COOL! YUM!

    1. Sounds interesting, Jennifer - great way to use a prepared seasoning blend : )

  3. I have never had fries with those spices, I might give it a try.

    1. Thanks - I'm intrigued by your Living Below the Line Challenge http://thefrugalexerciser.blogspot.com/2013/03/live-below-line-challenge.html It's a great concept : )


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