Fully Loaded Spiced Greek Fries


Introduce me to a Greek who doesn’t like potatoes, and I will call that person a liar! Greeks love to enjoy potatoes with practically every dish. A typical Greek potato is peeled, cut, slowly baked and dressed in oregano, olive oil and lemon juice. They are in a word, delicious. Today, I did not make a typical Greek potato- but a spiced-up, tasty and flavorful version of an oven-baked French fry.

These Spiced Greek Fries include some of my favorite flavors: oregano, paprika, garlic, banana peppers and what most Bostonian’s like to call “sweets”. Sprinkled Feta cheese mellows out the spices just enough, and the Kalamata olives transport you to a wobbly seaside table in a taverna along the shore of the Ionian Sea.

These spiced up Greek fries are tasty right out of the oven. Take them to another level by frying them up with melted butter and fresh garlic! Ketchup and Sriracha are suggested but optional, however, a fork is required. :)


Banana Peppers and Hoagie Spread, AKA “Sweets.”

3 large russet potatoes

1/3 cup canola or vegetable oil

1 ½ teaspoons dried oregano

1 ½ teaspoons paprika

1 ½ teaspoons garlic salt

½ teaspoon salt

pepper to taste


2 tablespoons butter

2 garlic cloves, minced

2 tablespoons fresh parsley, chopped

1 tablespoons kalamata olives, roughly chopped

¼ cup crumbled feta cheese

1-2 tablespoons Hoagie Spread (“Sweets”)

Banana peppers



Lemon wedges


Fries-2 Fries-3DIRECTIONS:

Leaving skins on, clean and slice potatoes into ½ inch strips. Be sure to place the cut potatoes in a bowl of water as you slice the remainder. Drain cut potatoes and place in a large bowl. Toss potatoes with oil, oregano, paprika, garlic salt, salt and pepper. Spray a large baking sheet with cooking spray and spread out seasoned potatoes. Try not to crowd the potatoes- use two pans if necessary.

Bake at 450 degrees for 30-40 minutes until potatoes are soft. Half way through cooking, turn to ensure even baking.  Remove from oven and set aside.

Fries-4In a large skillet, melt butter and sauté fresh minced garlic. Cook for 2 minutes, and then add the potatoes and parsley. Toss to coat. Remove from heat and pour onto a large platter. Sprinkle with Kalamata olives, feta cheese, banana peppers and “sweets”. Serve immediately with Sriracha , ketchup and lemon wedges.


©2014 by Alexandra Salidas Roll, Figs & Feta.

Recipe by Alexandra Salidas Roll of Figs & Feta.  Please do not reprint this recipe without permission.  If you would like to feature this recipe on your blog or site, please rewrite the method of preparation and link your post to this one as the original source.  Thank you!

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