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  • Writer's pictureRomyL

Greek Inspired Baked Fries with a Minty Yoghurt Dip

Serves 4


I have a deep love for all things french fries; this will come as no surprise I'm sure but there it is. There is something so moorish about fries it's dangerous; they are the perfect vessel for an array of dips and sauces, they are but one thing and yet can be done in so many different ways, but most importantly, no matter how bad they are, they're still so good. I wung (wang? winged?) winged - i'm going with winged it because there isn't a red line underneath that one - I winged this recipe for dinner the other night and loved it so much that I just had to pop it over here. It's really dead simple and a great way to have a bit more fun with your meal if boiled or roasted potatoes are starting to bore you.

These are great with a bit of ketchup but really, the yoghurt dip is so dang tasty and easy that I'd recommend going the extra step for it.

Happy crunching!


  • When drying the french fries, make sure to get them as dry as possible, otherwise they'll come out soggy (still delicious but not as crispy as I like them). Ways to do this include, patting them with a tea towel, placing them in a salad spinner, or using kitchen towel.

  • You can play around with the seasonings pretty liberally with these - if you want some spice to your fries just switch out the seasonings for something like paprika, chilli powder, and garlic powder. Have fun just playing around with the flavours!

  • You can soak the potatoes overnight if you are really scarce on time or in the morning for perfect fries in the evening!

  • Rule of thumb: the less starchy the potato, the better the french fry.




  • 6 large, long potatoes (Russet, Yukon Gold, or Agria work best)

  • 1 tablespoon of dried oregano

  • 1 teaspoon of dried thyme

  • 1 teaspoon of dried rosemary

  • 3 cloves of garlic, crushed

  • 1-2 tablespoons of olive oil

  • 1/2 cup of fresh parsley, finely chopped

Yoghurt Dip

  • 1/2 cup of greek yoghurt

  • 1 teaspoon of oregano

  • 1/4 cup of chopped mint

  • 1/2 cup of cucumber, diced

  • 1/2 cup of red onion, diced



  1. Preheat your oven to 190℃.

  2. Slice your potatoes in half, then place the cut side on to a chopping board. Cut slices lengthways about 1cm thick (or whatever thickness you want your fries). Then take those slices and cut them into french fries. (If you know how to cut potatoes into fries then just follow your own method).

  3. Soak the fries in a bowl of cold water for at least 30 minutes. Take the fries out and dry them really well. See PRO TIPS on drying methods.

  4. Toss the fries with the oil, garlic, and dry seasonings (not parsley).

  5. On a large lined baking tray, spread the fries out as best you can and place in the oven for 1 hour (or more depending on the thickness of your fries). Make sure to flip them half way through (this can be difficult so don't worry if you don't flip them all).

  6. Take them out of the oven and place them on a few pieces of paper towel to remove excess oil.

Yoghurt Dip

  1. Mix together all of your ingredients and serve alongside the french fries!

  2. ENJOY!!!

Stay Salty,

Romy xx

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