68 Reviews of Greek-Style Oven Fries

From: JustJanS

On Feb 24, 2002

Fantastic! I marinated the potatoes in the mix for a while before I baked them-once had a greek boyfriend and that's how he did it-and I used fresh oregano as I have heaps of it growing.

From: Graybert

On Mar 4, 2002

This is possibly one of the best recipes I have tried on Zaar to date! They are wonderful! The lemon juice really does give them a "kick". I added 2 more potatoes and cut them up like french fries, they are terrrific!! I highly recommend this recipe, and make sure to double it because you won't have enough!! Yes they ARE THAT GOOD!!!

From: s'kat

On Feb 22, 2002

I didn't cut these into the big wedges called for, I sliced them more thinly (personal perference) and cooked 'em on a baking stone. These were fabulous, fabulous, fabulous! We used fresh oregano, but the thing that really made these were the tang of lemon that developed in the aftertaste. Very, very good! Thank you!

From: yooper

On May 15, 2002

Had to make these to see what all the fuss was about. Mirjam, I'm pleased to join the bandwagon. These fries are spectacular! The lemon and spices really came through! I used the same spices on a nice Porterhouse steak which I put in the Geroge Foreman grill. McDonald's fries right about now pale by comparison to these!

From: Sackville

On Jul 7, 2002

These were pretty good. I liked the flavours and thought they came together easily for a quick meal. I did find they burned really quickly though, rather than browned, so watch those taters while they're cooking!

From: Bergy

On Jul 7, 2002

Well said I "why is everyone raving over these Geek potatoes?" Well I found out , they are excellent! I did them on my bakiing stone and they came out crisp on the bottom and just the right texture for the potatoe. I marinated them for about 3 hours in the fridge and put in 2 extra cloves of garlic. I used fresh oregano Thanks Mirjam for another winner

From: Lorac

On Jun 12, 2002

Beware of "skinny" potatoes! I buy long thin russets as baking potatoes because they cook faster. I cut them into 8 wedges, but it wasn't until the directions said to place them skin side down that I realized I had made a mistake. My wedges were slices, too thin to stand up. I reduced the cooking time, but they still were dry. The good news - the flavor is wonderful. I will certainly make this again with more "rounded" potatoes.

From: diamonds4heather

On Mar 15, 2002

Fantastic and so simple. I used a bit more oregano and also added some dried parsley. I made them as a side dish for steaks the other night, and they were quite a hit. My mother (who is Greek) used to make a very similar marinade for her baked chicken and potato dish. Maybe I will post it later...

From: Sue L

On May 13, 2002

These were really great! Turned out crispy enough, too. Fixed a seasoned yogurt dip for the fries; had yogurt, lemon juice, oregano, salt, pepper, and garlic powder in it. Awesome! Really accented the flavor of the fries! Thanks Mirjam, this recipe deserves more than 5 stars!

From: Denise!

On Feb 28, 2002

Loved these potatoes! The lemon and garlic add a really wonderful flavor.