Go Back
5 from 2 votes

Greek Fries with Zeta Sauce

These Greek fries are seasoned with oregano, garlic, parsley, and smoked paprika, then fried to crispy perfection! Dipped in my herby feta Zeta Sauce, these fries are one addicting indulgence!
Prep Time21 mins
Frying Time40 mins
Total Time1 hr 1 min
Servings: 6
Print Recipe

Ingredients

For the Zeta Sauce

  • 1/2 cup Vegenaise or Mayonnaise
  • 1/2 tsp lemon juice
  • 1 tsp oregano
  • 1 tsp chives
  • 1 clove garlic
  • 1/4 tsp red pepper flakes
  • 1/4 tsp sea salt, optional, use as needed to taste
  • 2 tsp feta, optional, omit to keep vegan

For the fry batter

  • 2 cups flour
  • 1/2 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp onion salt
  • 1/2 tsp parsley
  • 3 tsp sea salt
  • 1/4 tsp pepper
  • 1 tsp fresh oregano, minced

Everything else:

  • 2.5 pounds russet potatoes, cut to wedges (see photo above; I cut each potato in half, then cut each half into thirds)
  • 1 1/2 cups milk of choice
  • 48 oz oil, I usually use canola oil for cost effectiveness, but olive oil would make these fries even more Greek!

Instructions

Boil the potatoes

  • Cut the potatoes, and add them to a large soup pot (8-12 quart size). Fill the pot with water so the potatoes are covered by at least 1 inch of water.
  • Bring the potatoes to a boil over high heat. This should take about 17 minutes. Once boiling, turn the heat down to medium-high to prevent the water from bubbling over the side of the pot.
  • Boil the potatoes for five minutes, until the potato wedges can be pricked through with a fork , but don’t fall apart.
  • Carefully drain the potatoes (I use a strainer), then lay them out on a standard-sized baking sheet lined with a paper towel to dry.

Prepare the fry batter and milk

  • In a shallow baking dish—I use a 9x9 inch dish, add all the fry batter ingredients. Stir together with a fork until all the seasonings are evenly distributed.
  • Pour the milk (I use unsweetened almond milk) into a SEPARATE shallow baking dish—I use another 9x9 inch dish.

Batter the Potatoes

  • Dip each potato wedge in milk, then dredge each wedge in the dry fry batter mixture.

Fry the potato wedges

  • Heat the oil over high heat in a large soup pot. Be sure that the pot is completely clean and completely dry. Otherwise, once that oil gets hot you’ll have a scary mess!
  • You’ll know the oil is hot enough to fry the potato wedges in once it looks like the oil is separating, about five minutes.
  • Once the oil is to this point, lower the heat to medium, and load your fryer skimmer with potato wedges. I like to fry 7-9 wedges at a time. Carefully lower the wedges into the hot oil, remove the fryer skimmer from the pot, and let the potato wedges fry and sizzle away for 5-7 minutes, until the batter has turned golden brown and looks crispy.
  • Check on the wedges by pulling one out every so often with your fryer skimmer.
  • Once the potato wedges are golden brown, carefully use your fryer skimmer to lift the wedges out of the hot oil, and lay them on a plate or another cookie sheet that’s been lined with paper towels to remove excess oil.
  • Repeat this process with the remaining wedges.
  • Note: you will have to adjust the oil temperature as you fry. If the wedges are frying too quickly, lower the temperature under the pot. And if the wedges are taking too long to fry, raise the temperature to medium-high.

Make the fry sauce

  • While the potato wedges fry, make the fry sauce. Simply put the Vegenaise/mayonnaise in a small bowl, add all the herbs and seasonings (except the salt) and whisk together until everything has incorporated. Taste, and add salt if desired.
  • Sauce is done! The flavors of the sauce will continue to develop and strengthen as it sits. (My husband swears this sauce is even better the next day, so you could definitely make it the day before you make the fries.)

Serve and enjoy!

  • Sprinkle the fries with fleur de sel, if desired.
  • Serve these Greek fries and sauce alone as an appetizer, or serve them with your favorite burgers or falafel, using the sauce as a burger condiment. Enjoy!

Notes

These Greek fries aren’t for the faint of heart, but they are totally worth the effort! To cut back on time in the kitchen, you could boil the potato wedges the night before you fry them. The boiled wedges will keep beautifully in the fridge for up to two days.
These Greek fries also re-heat perfectly, and this recipe makes a ton! We usually enjoy them over two days. The second day, I re-heat them in the oven on a cookie sheet at 375 degrees F for 10-12 minutes, until the Greek fries are crispy and heated through.
This fry sauce can also be made ahead of time. The flavors just develop and get better over time!
These Greek fries are vegetarian!
These Greek fries can easily be made vegan if you use a plant-based milk for dipping the wedges.  The Zeta Sauce is vegan if you use Vegenaise and omit the feta.