Crispy Greek Feta Fries

close up overhead shot of Greek fries in brown paper garnished with feta and parsley

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5 from 1 vote

These Greek style fries are baked until crispy perfection, then loaded with oregano and feta!

Prep Time10

Cook Time30

Soaking Time20

Total Time1

Course: Appetizer, Finger Food

Cuisine: Greek

Servings:

Author: Chris Collins

Cost: £2 / $2.50

Equipment

1 Large Greaseproof Baking Tray (use 2 if needed)
Large Bowl & Spatula
Clean Towel
Sharp Knife & Chopping Board

Ingredients

Fries

1.6lb / 750g (approx 2-3 large) Baking Potatoes, Russets/Maris Pipers work great
2 tbsp Olive Oil
1 tsp Dried Oregano
1/2 tsp EACH: Garlic Powder, Salt
1/4 tsp Black Pepper

To Serve

few pinches of Oregano
crumbled Feta, to preference
finely diced Fresh Parsley (optional)

Instructions

Slice the potatoes into disks around 1/4" thick, then slice those disks into fries. Try and make sure all the fries are similar size so they cook at an even rate.
Add the fries to a bowl of cold water and allow to soak for at least 20mins. This will draw out the starch from the fries (you'll see the water go cloudy). Drain and THOROUGHLY dry the fries. Any moisture left will steam them in the oven and prevent them from going crispy.
Place the fries back in the (dry) bowl and combine with 2 tbsp olive oil, 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp salt and 1/4 tsp black pepper.
Space out on 1 -2 baking trays and bake in the oven at 200C/390F for 25-35mins, or until visibly golden and crispy. I recommend flipping them a couple of times and turning the tray around, just to get an even roasting. Timings will vary so just be vigilant.
Serve with extra oregano, a good crumbling of feta and some fresh parsley. Enjoy!

Video

Notes

a) Baking Tray(s) - Important you space the fries out so they can roast properly and crisp up. If they're crammed together they'll just steam and go soggy. Also make sure they're decent greaseproof trays (or use greaseproof paper/foil) otherwise they'll stick.

b) Salt - I recommend working fairly quickly after you've seasoned the fries. The longer they sit there before they go in the oven, the more the salt will draw out moisture. I find 1/2 tsp works great, especially with the salty feta, but you can add more once they're cooked if you'd like.

c) To Serve - These are great as they are, or awesome with a Dip like Tzatziki. Also perfect to load up in some Chicken Gyros!

d) Serving Size - This recipe will offer 4 small portions which would work better as a side, or 3 large offerings.

e) Calories - Based on sharing between 4 people with 1/3 cup feta to top:

Nutrition