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  • Writer's pictureNikki Glekas


I can’t begin to tell you how good these homemade Greek French Fries are to eat. I know it may seem like a lot of work to make french fries at home from scratch, but once you make these you might never turn back to store-bought. I have so many fond memories of enjoying these growing up. My Yiayia used to make them for all of her grandchildren when we visited. She could have buckets of potatoes soaking when we arrived and would cook them up fresh for dinner. She was the best!

These days I like to make them for my family, especially when my cousins are visiting. We always reminisce about our childhood when we eat them. I also used to serve these at our Greek restaurant, they were one of the most popular items on our menu.

The key to making these is cutting the potatoes to the right size so they are not too thick or too thin. Then briefly soaking them in water and drying them very well before frying. Make sure the oil on the stovetop is not too hot, then you are ready to cook!

While the fries cook in the oil watch them carefully so they don’t burn. Use a metal spatula or spoon to turn them as needed so they are browned all cover. Then, use a slotted spoon to move them to a cooking sheet lined with a paper towel to drain. At this point immediately sprinkle them with sea salt.

To give the finished fries a Greek twist I recommend serving them with crumbled feta and a generous dusting of dried oregano. For traditional fries simply serve them with ketchup and assorted dips on the side. Either way, these are an absolutely delicious side dish the whole family will love. I’ve never once had leftover fries – they are guaranteed to all be gone by the end of the meal!


When I was little by Yiayia used to have buckets of cut potatoes soaking in water when we came over. She had so many grandchildren and we all wanted French fries! This is how we enjoyed eating French fries growing up. It wasn’t until I was much older that I realized you could buy fries in the frozen section at the grocery store. Once you taste these I promise you’ll never buy frozen again. I know the portions seem large, but I’ve never once had a leftover French fry.


5 lbs Yukon gold potatoes

1 quart canola or vegetable oil, for frying

Sea Salt to taste

Dried oregano (optional)

½ cup feta to crumble on top (optional)

In a large skillet, heat oil to 375 degrees F

Line two large baking sheets with paper towels.

While oil is heating, cut potatoes into 1/2 inch thick fries. Place fries in water so they don’t brown.

Once oil is to temperature, remove the potatoes from water and place them on one of the lined baking sheet. Pat them completely dry.

Add dried potatoes to oil in batches (fill the pan, but don’t overcrowd) and cook until golden brown, roughly 15 minutes per batch.

Use tongs or a slotted spoon to remove the cooked fries to the lined baking sheet to drain.

Immediately sprinkle the cooked fries with sea salt.

For a Greek twist sprinkle the hot fries with dried oregano and crumbled feta.


Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT. She is currently operating with COVID-safe procedures and is happy to discuss your event and catering needs with you. To discuss further please contact or call 203.658.8659.

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