Baked Greek Fries with Gyro Meat

These Greek Fries are crispy, flavorful, and totally loaded with toppings. Time to level up your french fries the Greek way!

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We’re talking warm, golden brown hand-cut potatoes, seasoned just right, then topped with gyro meat, feta cheese, and a cool, creamy dill sauce. Greek Fries for the win!

Typically, I consider this a side dish, but really, it could be a meal all on its own.

This recipe is inspired by a Greek dish called patates tiganites—that’s the Greek word for fries.

In many Greek tavernas, you’ll find these served with souvlaki or Greek salad.

It’s the perfect side dish, or seriously, a meal.

So grab your russet potatoes, preheat your oven, and let’s take your fry night to a whole new level with our Greek Fries!

1. Crispy Oven Magic – These baked fries get perfectly golden brown without deep frying. Thanks to a few simple tricks (hello, vinegar and hot water!), you’ll get crispy fries every time.
2. Topped with Goodness – From salty feta cheese to juicy tomatoes and crunchy red onion, these fries are packed with texture and flavor.
3. Great for Sharing – These are a next level snack, perfect for movie night, game day, or when you’re just really craving something savory.

• Russet potatoes
• Water
• Kosher salt
• White vinegar
• Avocado oil
• Garlic powder
• Dried oregano
• Black pepper
• Gyro meat
• Feta cheese
• Tomatoes
• Pickled red onions
• Pepperoncini
• Kalamata olives
• Fresh parsley
• Fresh dill
• Aleppo pepper
• Mayonnaise
• Greek yogurt
• Lemon juice

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Jump to:

• WHY THIS RECIPE WORKS:
• INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
• HOW TO MAKE greek fries:
• FAQ: FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
• WHAT OTHER TOPPINGS CAN I USE?
• CAN I USE A DIFFERENT MEAT?
• ANY ADDITIONS?
• ANY SUBSTITUTIONS?
• HOW TO STORE:
• DANA’S TIPS AND TRICKS:
• Baked Greek Fries with Gyro Meat

Make the Fries:

1. Peel the potatoes and cut them into even fry-sized strips.
2. In a large pot, combine water, vinegar and kosher salt. Bring to a boil.
3. Add the potato strips to the boiling water and cook for about 5 minutes until slightly tender but not falling apart.
4. Drain the potatoes and let them cool for a few minutes. Pat them dry thoroughly with paper towels.
5. Preheat the oven to 400°F.
6. Toss the boiled fries with avocado oil, oregano, garlic powder, salt, and pepper.
7. Spread them in a single layer on a baking sheet.
8. Bake for about 25-30 minutes, flipping halfway through, until golden brown and crispy.

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Make the Creamy Dill Sauce:

1. In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, black pepper, salt, and dill.
2. Mix well until smooth. Adjust the consistency with water if needed. Refrigerate until ready to use.

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Assemble the Fries:

1. In a skillet over medium heat, warm the chopped gyro meat until heated through.
2. Place hot fries on a serving platter.
3. Top with gyro meat, crumbled feta cheese, tomatoes and pepperoncini.
4. Generously drizzle with the Creamy Dill Sauce. Garnish with chopped parsley or cilantro and sprinkle Aleppo pepper.

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WHAT OTHER TOPPINGS CAN I USE?

Oh, you’ve got options!

Try diced cucumbers, shredded lettuce, fresh oregano, roasted red peppers, or lemon zest for a little zing.

Want extra protein? Throw on some roasted chickpeas or grilled chicken.

You can also add more cheese (because why not?) or swap in a different dipping sauce like tzatziki dip or spicy harissa mayo.

CAN I USE A DIFFERENT MEAT?

Totally!

While gyro meat is traditional, you can use grilled chicken, ground lamb, or even seasoned beef.

You could also make it vegetarian by using falafel, roasted mushrooms, or crispy chickpeas.

It’s easy to change it up to fit your taste.

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ANY ADDITIONS?

These fries are the ultimate side dish.

If you wanna add even more unique flavor, feel free!

• Roasted red peppers
• Chopped cucumber
• Lemon zest
• Chopped scallions
• Shredded lettuce
• Roasted chickpeas
• Crumbled goat cheese
• Spicy sriracha drizzle
• Grilled eggplant
• Extra fresh herbs like parsley or dill

ANY SUBSTITUTIONS?

Homemade greek food?

Yes please!

If you want to change things up a bit, I’ve got you covered.

• Swap russet potatoes for Yukon Gold potatoes or even sweet potatoes
• Use plain yogurt instead of Greek yogurt
• Substitute mayonnaise with sour cream for a tangier sauce
• Try vegetable oil or extra virgin olive oil instead of avocado oil
• Replace gyro meat with grilled chicken or falafel
• Use onion powder instead of garlic powder if needed

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ROOM TEMPERATURE: These fries are best eaten fresh and hot out of the oven.

If you leave them out too long, they’ll lose that amazing crisp.

So serve them up quickly—or sneak a few right off the baking tray (we won’t tell!).

REFRIGERATOR: Store any leftovers in an airtight container for up to 2 days.

Be sure to store fries and toppings separately.

Reheat the fries on a prepared baking sheet at 375°F until they’re hot and crispy again.

Don’t use the microwave—it makes them soggy!

FREEZER: If you want to freeze just the cooked fries (no toppings), place them in a freezer bag or container.

Reheat in the oven until hot.

But honestly, these fries are so good, you probably won’t have any leftovers to freeze!

These Greek fries are the kind of dish you’ll want to make again and again.

They’ve got the crunch of homemade fries, the bold taste of your favorite Greek restaurant, and all the toppings your heart could desire.

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Learn more about the author, Dana DeVolk, on our ABOUT ME page!