Greek Fries with Feta
Crispy and oven-baked to perfection, these Greek fries are generously drizzled with an herby garlic oil, lemon zest, fresh parsley, and lots of crumbled feta. They are simply irresistible and super easy to make for any occasion!
Servings: 4
Ingredients
- 3 russet potatoes skin-on, washed
- 2 tbsp extra virgin olive oil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, minced
- 1/2 lemon, zested and juiced
- 4 oz feta crumbles
- 2 tbsp fresh parsley, chopped
Instructions
- Prep potatoes. Wash potatoes and pat dry. Slice potatoes lengthwise into disks about 1/4” thick. Then slice those into evenly sized fries (try to make them all uniform in size).
- Soak potatoes. Transfer fries to a large bowl of ice water and soak for at least 20 minutes or up to 1 hour for best results. Drain fries and pat dry completely with a clean towel.
- Preheat oven to 400 degrees F.
- Season fries. Place cut fries into a large dry bowl and add 2 tbsp olive oil, 1 tsp dried oregano, ½ tsp salt, and ¼ tsp pepper. Toss to coat the fries evenly in seasonings.
- Transfer fries to baking sheet. Lightly coat a nonstick baking sheet with olive oil (you might need two pans). Arrange fries in an even layer, making sure to leave space between each fry.
- Bake at 400 F. Place baking sheet(s) in the oven for 20 minutes then remove baking sheet(s) and flip each fry over to ensure even cooking on all sides. Return to oven for 20 more minutes or until crispy on the outside.
- Prepare garlic oil while fries bake. In a small bowl combine 2 tbsp olive oil, 4 cloves minced garlic, 1 tsp dried oregano and juice from ½ a lemon.
- Prepare the toppings. Chop fresh parsley, crumble feta, and zest ½ a lemon.
- Add toppings & serve. Transfer fries to a serving plate. Spoon garlic oil all over the hot fries. Top with lemon zest, crumbled feta, and fresh parsley. Serve immediately.
Notes
- Fry instead of bake: In a large pot, heat peanut oil (or another neutral oil) to medium-high. Carefully transfer sliced potatoes in batches and fry until golden. Remove with a slotted spoon and place on a paper towel lined plate or colander to drain excess oil.
- Store fries: in an airtight container in the fridge for up to 2 days. To reheat, place the Greek fries on a baking sheet and bake at 350 F for 10-15 minutes, or until warmed through