Loaded fries are such a crowd pleaser, and while we have nothing against the kind piled high with sour cream, cheese, and bacon (essentially a loaded baked potato in fry form), we prefer this Mediterranean-inspired Greek fries recipe, with its great contrast in texture and burst of flavor!
The star of the show is the American lamb and oregano topping, so feel free to use either homemade french fries or store-bought, whatever is easiest for you. Any shape you like! The most important factor is that the topping is well distributed so that you get a little bit of everything in each bite.
You’ll love the creamy, salty feta cheese, and of course lots of pickled red onion and oregano. These Greek fries are seriously delish!
*This post was sponsored by the American Lamb Board. All opinions are my own. I only support and promote brands that I believe in and use in my own kitchen – I hope you’ll check them out! Thank you for supporting the brands that make Well Seasoned possible.
Everything You’ll Need To Make Greek Fries At Home
- French fries! The base of any loaded fries recipe has got to be crispy french fries. While certainly you could use sweet potato fries (or any other non-potato variety), we are partial to the good ol’ russet potato fry.
- For cooking the fries: olive oil, Kosher salt, and dried oregano
If you plan to make homemade french fries and are deep frying them instead of baking, you’ll want to use a light, neutral oil such as grapeseed, canola oil, vegetable oil, or avocado oil. Do not deep fry in extra virgin olive oil, as it has a lower smoke point and will burn.
For the lamb topping:
- Ground lamb: American lamb is widely accessible at most markets across the US. Ground lamb is one of the most affordable ways to enjoy American lamb at home, and incredibly versatile! We cook with ground lamb often — it’s a great way for our family to support local farmers and ranchers (some of the hardest working folks we’ve ever met, by the way) — shop local whenever you can.
- Dried spices for seasoning lamb: oregano, thyme, garlic powder, onion powder, Kosher salt, and black pepper
Extra ingredients for serving: pickled red onions, lemon wedges, fresh herbs (oregano or dill, for garnish), fresh crumbled feta cheese, and whipped feta dip. You can add some chopped tomatoes, but those will make the Greek fries watery a bit quicker.
How To Make Loaded Greek Fries
For store bought fries: Bake until the fries are crispy on the outside, but tender and fluffy on the inside, according to package directions, usually about 20 minutes total at 425F. If you can get rosemary fries, even better.
If making homemade fries: wash, peel (optional), then cut into ¼” strips. Soak the potatoes in a large bowl of cold water to help release some of their starches for 30 minutes, or up to overnight. Pat them dry, then season with EVOO, Kosher salt, and dried oregano (or rosemary). Bake in a single layer on a rimmed baking sheet (do not let them touch or overlap, which will cause the potatoes to steam instead of getting crispy) for ~40 minutes, flipping once halfway through.
While the fries are baking, make the lamb topping! Heat a couple tablespoons of oil in a large skillet over medium-high heat. When hot, add the lamb, then sprinkle with dried herbs and spices to season. Cook, stirring occasionally, until the lamb is fully cooked through, about 5-7 minutes. Set aside. USDA recommends ground lamb reach an internal temp of 160F.
To assemble the Greek fries, use a slotted spoon to transfer the cooked American lamb on top of the crispy fries (directly on the baking sheet), then scatter with crumbled feta, pickled red onions, and fresh dill or oregano (fresh parsley is good too!). Serve with lemon wedges and whipped feta or tzatziki sauce for dipping.
To make whipped feta dip: combine 4 oz feta cheese, 4 Tbsp mixed chopped herbs (dill, mint, oregano), and 2 Tbsp olive oil in a food processor fitted with blade attachment. Pulse until well mixed, then stream in ¼ – ½ cup water, depending on how thick or thin you want the sauce.
Ground Lamb vs. Braised Lamb
Either work! Honestly, we love how quickly ground lamb cooks on a stove top, but if you happen to have leftover braised lamb from tacos or shawarma or even a braised leg of lamb, you can 100% pull the meat and use it to top the Greek fries!
Best Potatoes For French Fries
Inspired by classic patates tiganites, we’re sticking with Russet potato french fries. However, this side dish can be found in Greek tavernas all over taking shape with a variety of potatoes, in various shapes and sizes (eg, chips, strips, or potato wedges).
If you’re not using Russet potatoes, the next best option are Yukon gold potatoes. They have a thin skin and a creamy texture.
How Long Will Loaded Fries Keep?
These Greek fries will keep for up tp 3 days when stored in an airtight container in a fridge. But we don’t think you’ll have any leftovers…
How To Reheat Leftover French Fries
Loaded Greek fries are definitely best eaten day of when they’re piping hot and crispy! However, if you have leftovers, fear not. You can simply reheat leftover french fries in a preheated oven to bring them back to life.
Place the fries on a parchment lined baking sheet (try to get them in a single layer, if possible) then pop in a 400F oven for 5-10 minutes. Just keep an eye on them and check to see if they’re browning too quickly. Once reheated, you can top with additional pickled red onions, feta cheese, and any other cold toppings you plan to use.
You could also throw the fries in a preheated cast iron skillet and toss them on the stove top if you don’t want to turn on your oven!
Make It A Full Meal
Other Mediterranean and Greek-inspired recipes we have on repeat: Greek salad (duh, such an obvious choice!), this light, citrusy orzo salad, or juicy turkey meatballs. You could also skip an entrée and go straight for dessert with a traditional galaktoboureko (Greek custard pie).
Can I Make These In An Air Fryer?
Yes! For store-bought fries cook in an air fryer preheated to 400F for about 20 minutes, removing and shaking the basket roughly every 5 minutes to help evenly distribute.
For homemade fries, prep as described above, then place them in an air fryer preheated to 375F and cook for 15-20 minutes. Do not overlap. Instead, cook in batches, as needed.
This is one snack you will not be able to resist! If you make these Loaded Greek Fries, please let us know by leaving a review and rating below!
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More Snacks And Appetizers To Try!
- Fried Goat Cheese Balls
- Marinated Olives
- Cucumber Slices with Salmon
- Israeli Cheese Bourekas
- Arancini (Italian Rice Balls)
- Cheeseburger Sliders
More lamb recipes to try!
Loaded Greek Fries with Ground Lamb and Feta
- 1 28 oz bag of frozen french fries rosemary, if you can find them!
- 2 Tbsp extra virgin olive oil
- 1 lb ground American lamb
- 1 tsp Kosher salt
- 1 tsp dried oregano
- ½ tsp dried thyme
- ½ tsp garlic powder
- ½ tsp onion powder
- ¼ tsp freshly ground black pepper
- Feta cheese, pickled red onions, lemon wedges, whipped feta dip, and/or tzatziki for serving, see note below
- Make the french fries. Place frozen fries on a parchment-lined rimmed baking sheet, then bake until the fries are crispy on the outside, but tender and fluffy on the inside. If following package directions, this is usually about 20-24 minutes total at 425F.
- Cook the lamb. Heat 2 Tbsp of oil in a large skillet over medium-high heat. When hot, add the ground lamb, then sprinkle with 1 tsp Kosher salt, 1 tsp dried oregano, ½ tsp dried thyme, ½ tsp garlic powder, ½ tsp onion powder, and ¼ tsp freshly ground black pepper. Cook, stirring occasionally to break up, until the lamb is fully cooked through, about 5-7 minutes. Set aside.
- Assemble the Greek fries. Use a slotted spoon to transfer the cooked lamb on top of the crispy fries (directly on the baking sheet or on a platter), then scatter with crumbled feta, pickled red onions, and fresh dill or oregano (fresh parsley is good too!), if using. Serve with lemon wedges and whipped feta (see below for recipe) or tzatziki.
- Nutrition facts do not include optional toppings.
- To make quick pickled red onions, see here.
- To make whipped feta dip: combine 4 oz feta cheese, 4 Tbsp mixed chopped herbs (dill, mint, oregano), and 2 Tbsp olive oil in a food processor fitted with blade attachment. Pulse until well mixed, then stream in ¼ – ½ cup water, depending on how thick or thin you want the sauce.
- To make homemade french fries: wash, peel (optional), then cut 3 medium Russet potatoes into ¼” strips. Soak in a large bowl of cold water for 30 minutes, or up to overnight. Pat them dry, then season with EVOO, Kosher salt, and dried oregano. Bake in a single layer on a rimmed baking sheet (do not let them touch or overlap, which will cause the potatoes to steam instead of getting crispy) at 425F for ~40 minutes, flipping once halfway through.