These oven-baked greek fries are perfectly crispy with all the flavours you love in greek potatoes. The perfect side dish to almost any meal!
So anyone that knows me knows that I absolutely love basically any type of potato. I can skip pasta or rice any day of the week but not potatoes. So, being that today is national potato day I knew that I had to pay homage in the best possible way.
Needless to say, this took some thought, what is the best type of potato should I be sharing today? Now, I don't know about you, but fires are certainly up there on the list or great potatoes, but greek potatoes are also a very close second, so naturally, I combined them.
The other great thing about these fries is that they are oven baked yet still so crispy, so the guilt level of eating fries is slightly lower than normal. The other key to this recipe is to boil your fries first in chicken stock and garlic. This does 2 things. 1 - it infuses the fries with chicken and garlic flavour which is key to greek potatoes, but it also cooks the inside of your fries so you can cook them at a higher temperature for a shorter amount of time.
So go ahead and treat your self tonight, it is national potato day after all!
prep time 15 minutes
cook time 35 minutes
total time 50 minutes
6 medium potatoes
4 cups chicken stock
8 cloves of garlic
1 tbsp salt
2 tsp oregano
2 tsp seasoning salt
3 tbsp melted butter
Preheat oven to 425. Slice your potatoes into fries and place in a shallow saucepan or medium sized pot. Cover with chicken stock then add in 6 smashed cloves of garlic and 1 tbsp salt. Bring to a boil and allow to simmer for 10 minutes or until fries can be easily pierced with a fork (be sure to not allow them to get to soft.). Drain and place on 2 baking sheets in a single layer.
In a small bowl combine your remaining 2 cloves of garlic chopped finely, juice of 1 lemon, oregano, seasoning salt and melted butter. Using a basting brush, brush over your fries so that all are well coated.
Bake in the oven for 15 minutes then flip and bake another 15 minutes. Remove from oven, squeeze the juice of your remaining lemon over your fries than bake another 5 minutes or until golden brown and crispy. Serve immediately.