Gyros Hirino me Patates (Γύρος με Πατάτες) is pork gyros built with fried potatoes inside the wrap, and in Greece that is not a topping choice so much as the default. Fries in the pita is standard Greek style; asking for it without is the deviation. The variable that governs this version is the patates: how they are cut, how recently they came out of the oil, and where they sit in the roll. They are there for texture and starch ballast, a crisp counterweight to soft pork and cool sauce, and they only do that job if they go in hot.
The order of operations is what makes or breaks it. Warmed pita, tzatziki as a moisture barrier, hot shaved pork, tomato, onion, and then the patates laid in last along the length of the wrap so they keep their crunch as long as possible before the roll closes. Good execution uses fries straight from the fryer, golden and stiff, tucked above the sauce line so they do not sit in liquid. Sloppy execution buries limp, oil-logged potatoes under the pork where the steam and tzatziki turn them to wet starch within a minute, which adds bulk and nothing else. Cut matters: a sturdier batonnet survives the wrap better than a thin shoestring, which goes soft almost on contact.
The fries do shift the whole balance of the sandwich, and that is the point of ordering it this way. They blunt the spice and richness of the pork with plain starch and stretch the wrap into something closer to a full meal than a snack. Within the format the main lever is fry thickness and timing, and a shop that drops the patates in fresh per order rather than holding them under a lamp is doing the one thing that counts. The plate version, where the same fries arrive heaped on the side and stay crisp because they never touch sauce, is a genuinely different eating experience and deserves its own article rather than being crowded in here. In the wrap, the only real failure is a soggy fry, and a careful kitchen never lets it happen.