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!

Course Main Course

Cuisine American

Keyword Greek Fries

Prep Time 20

Cook Time 35

Servings servings

Calories 557kcal

Author Dana DeVolk

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

In a medium bowl, combine mayonnaise, Greek yogurt, lemon juice, black pepper, salt, and dill.
½ cup mayonnaise, ½ cup Greek yogurt, 2 teaspoons lemon juice, ¼ teaspoon black pepper, ½ teaspoon kosher salt, Fresh dill
Mix well until smooth. Adjust the consistency with water if needed. Refrigerate until ready to use.

In a skillet over medium heat, warm the chopped gyro meat until heated through.
2 cups gyro meat
Place hot fries on a serving platter.
Top with gyro meat, crumbled feta cheese, tomatoes, red onions, pepperoncini, and olives.
1 cup crumbled feta cheese, 1 cup diced tomatoes, 1/2 cup pickled red onions, 1/2 cup sliced pepperoncini, ¼ cup kalamata olives
Generously drizzle with the Creamy Dill Sauce. Garnish with chopped parsley or cilantro and sprinkle Aleppo pepper.
Aleppo pepper, 1 tablespoon fresh dill

Dry the Potatoes – After boiling, pat your fries with a clean kitchen towel or paper towels to get rid of moisture.
Don’t Crowd the Tray – Spread fries in a single layer for best results. Overlapping fries won’t get crispy.
Use a Fry Cutter – If you’ve got one, a fry cutter makes it super easy to get evenly-sized potato wedges.
Preheat the Baking Sheet – A hot tray helps give fries a crisp bottom. Just pop it in while the oven preheats.
Fresh Herbs for the Win – Top with lots of fresh parsley or fresh dill to brighten up the flavors.
Make Sauce Ahead – The creamy dill sauce tastes even better when it sits for a bit in the fridge. Mix it in a medium bowl and let it chill.