I love this recipe because it takes something as simple as fries and turns it into a restaurant-worthy side dish. The blend of oregano, dill, and garlic powder infuses every bite with Greek-inspired flavor, while the feta and parsley add brightness and freshness. These fries make the perfect companion to grilled meats, gyros, or falafel, but they’re just as good on their own with a drizzle of tzatziki or a squeeze of lemon.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 large Yukon Gold potatoes, peeled if preferred 3 tablespoons olive oil 1 teaspoon salt ½ teaspoon dried oregano ½ teaspoon dried dill ½ teaspoon black pepper ½ teaspoon garlic powder
Toppings: ½ cup fresh parsley, finely chopped 1 medium red onion, finely chopped ¼ cup feta cheese, crumbled
Optional: Tzatziki, aioli, or lemon wedges for serving
Directions
I start by preheating the oven to 425°F (220°C). Then I wash and cut the Yukon Gold potatoes into sticks, about ⅓-inch wide. To get them extra crispy, I soak them in a bowl of cold water for about 10–15 minutes, which helps remove excess starch. After soaking, I drain them and dry them thoroughly with paper towels. Next, I place the dried potatoes in a large mixing bowl and toss them with olive oil, salt, oregano, dill, black pepper, and garlic powder until they’re evenly coated. I arrange the seasoned fries in a single layer on a parchment-lined baking sheet, making sure they don’t overlap so they crisp up evenly. I bake them for about 15 minutes, then flip each fry and bake for another 6–8 minutes, or until golden and crispy on the edges. While the fries are baking, I finely chop the parsley and red onion, and crumble the feta cheese so everything is ready to go. Once the fries are out of the oven, I transfer them immediately to a serving platter and sprinkle them with the parsley, red onion, and feta while they’re still hot so the cheese softens slightly. I like to serve them right away with tzatziki, aioli, or lemon wedges for dipping.
Servings and Timing
This recipe serves 4 people. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes
Variations
Sometimes I toss the hot fries with a drizzle of lemon juice or a sprinkle of sumac for a citrusy kick. For extra richness, I add a light dusting of Parmesan cheese along with the feta. When I want to change things up, I make them spicy by adding chili flakes or smoked paprika to the seasoning mix. For a loaded version, I top them with kalamata olives and a drizzle of yogurt sauce—it’s like a Greek salad on fries.
Storage/Reheating
I always enjoy these fries fresh from the oven, but if I have leftovers, I store them in an airtight container in the refrigerator for up to 3 days. To reheat, I use the oven or an air fryer so they stay crispy—I avoid microwaving since that makes them soft. They crisp back up perfectly after just a few minutes at 400°F.
FAQs
Can I use another type of potato?
Yes, I sometimes use Russet potatoes—they get wonderfully crispy too.
Do I have to peel the potatoes?
No, I leave the skins on for extra texture and nutrients when I’m feeling rustic.
Can I use fresh herbs instead of dried ones?
Absolutely. I use about three times the amount of fresh oregano and dill if I have them on hand.
How do I make them in an air fryer?
I cook them at 380°F (190°C) for 12–15 minutes, shaking the basket halfway through for even crispiness.
What can I serve these fries with?
I love pairing them with grilled chicken souvlaki, gyros, or even a fresh Greek salad.
Can I make these fries vegan?
Yes, I just skip the feta or use a dairy-free feta alternative.
How do I make them extra crispy?
Soaking the fries, drying them well, and baking in a single layer all help ensure crisp edges.
Can I add other toppings?
Yes, I sometimes add diced tomatoes, olives, or even a drizzle of tahini for a heartier dish.
Can I make them ahead of time?
I prep and season the potatoes ahead, but I bake them just before serving so they stay crispy.
What dipping sauces go best with these fries?
Tzatziki is classic, but garlic aioli, spicy yogurt dip, or even hummus make great accompaniments.
Conclusion
I love how these Greek Fries with Feta turn a simple side into something fresh, flavorful, and Mediterranean-inspired. The herbs, creamy feta, and fresh toppings make them taste vibrant and satisfying every time. Whether I serve them as an appetizer, snack, or side dish, they always bring a bit of sunshine and Greek flair to my table.
These Greek Fries with Feta are crispy, golden baked fries tossed with herbs, fresh parsley, red onion, and creamy feta cheese for a Mediterranean-inspired side dish. They’re fresh, flavorful, and perfect served with tzatziki or lemon wedges.
Ingredients
4 large Yukon Gold potatoes, peeled if preferred
3 tbsp olive oil
1 tsp salt
1/2 tsp dried oregano
1/2 tsp dried dill
1/2 tsp black pepper
1/2 tsp garlic powder
Toppings:
1/2 cup fresh parsley, finely chopped
1 medium red onion, finely chopped
1/4 cup feta cheese, crumbled
Optional:
Tzatziki, aioli, or lemon wedges for serving
Instructions
Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
Wash and cut potatoes into 1/3-inch sticks. Soak in cold water for 10–15 minutes to remove excess starch, then drain and dry thoroughly.
In a large bowl, toss potatoes with olive oil, salt, oregano, dill, black pepper, and garlic powder until evenly coated.
Arrange fries in a single layer on the prepared baking sheet, ensuring they don’t overlap.
Bake for 15 minutes, flip the fries, and bake another 6–8 minutes until golden and crispy.
Meanwhile, chop parsley and red onion and crumble feta.
Transfer hot fries to a serving platter and sprinkle with parsley, red onion, and feta while still warm.
Serve immediately with tzatziki, aioli, or lemon wedges.
Notes
Add a drizzle of lemon juice or sprinkle of sumac for brightness.
Top with kalamata olives, tomatoes, or a yogurt drizzle for a loaded version.
Use Russet potatoes for an extra crispy texture.
For a spicy twist, add chili flakes or smoked paprika to the seasoning mix.
Reheat leftovers in an oven or air fryer at 400°F to restore crispiness.
