Greek Fries With Feta

Ingredients

• 800 g (1.7 lb; 3 medium-large)Russet, Yukon Gold or Maris Piper potatoes
• 45 ml (3 tablespoons)olive oil
• 1½ teaspoonsdried oregano
• ⅔ teaspoontable salt
• 80 g (⅓ cup)feta cheese
• as neededlemon wedges

Instructions

1. 1

   Prepare potatoes

   Peel the potatoes, or leave the skins on if you prefer. Cut them into sticks about ¾ cm (¼ inch) thick. Put them in a saucepan, cover with 1.5 of hot boiling water, then cover the pan and leave them to soak and soften for about 30 minutes.

2. 2

   Heat the oven

   Preheat the oven to 200°C (400°F).

3. 3

   Rinse and dry

   Drain the potatoes in a sieve and rinse them well. Leave them to drain for a few minutes, then spread them on kitchen paper or a clean tea towel and pat dry.

4. 4

   Season the fries

   Line a baking tray with baking parchment and arrange the potatoes on it. Drizzle with the olive oil and sprinkle over the oregano; toss to coat. Spread the sticks out in a single layer without stacking them.

5. 5

   Bake the potatoes

   Bake for about 20 minutes. Remove the tray and increase the oven temperature to 220°C (430°F).

6. 6

   Turn and salt

   Season the potatoes with salt, then flip and toss them so the seasoning is distributed. Spread them out evenly again and return the tray to the oven.

7. 7

   Finish baking

   Bake for another 10–15 minutes, until crisp and browned to your liking.

8. 8

   Add the toppings

   For extra crispness, leave the fries on the tray for 2–3 minutes after taking them out of the oven. Transfer to a plate, top with crumbled feta and serve with lemon wedges.

What are Greek fries?

Greek fries are chips seasoned with flavours commonly used in Greek cooking, especially oregano, lemon and feta. This oven-baked version keeps the preparation straightforward while giving the potatoes time to turn crisp at the edges.

The toppings are simple but effective: feta brings a salty, tangy finish, while lemon adds brightness. Serve them hot so the contrast between the crisp potatoes and soft cheese is at its best.

Nutrition and macros by portion

The nutrition label shows one serving as written: 302 calories, 7g protein, 36g carbs, 15g fat.

The potatoes provide most of the carbohydrates, while olive oil and feta contribute much of the fat. Feta also supplies some protein; serve the fries with a protein-rich main and vegetables for a more balanced plate.

Choosing the potatoes

Potato type: Russet, Yukon Gold and Maris Piper potatoes all work here. Cut them into evenly sized sticks so they soften and brown at a similar pace.

Skins: Peel them for a more classic chip texture, or leave them on for a more rustic finish. Either way, dry the potatoes thoroughly before adding the oil.

Why soak the cut potatoes

Soaking: The method gives the cut potatoes about 30 minutes in hot water to soften before they go into the oven. Drain and rinse them well afterwards.

Drying: Pat the sticks dry with kitchen paper or a clean tea towel. Excess moisture can hinder browning, so take care before tossing them with oil.

Getting crisp edges

Spacing: Arrange the potatoes in one layer with space around the sticks. If they overlap, they are more likely to soften than brown evenly.

Two temperatures: The fries start at 200°C, then finish at 220°C after about 20 minutes. The hotter finish helps colour the outsides; check them during the final 10–15 minutes and take them out when they suit your preference.

Seasoning and serving

Oregano: Toss the dried potatoes with the olive oil and oregano before baking so the herbs coat the sticks. Salt them after the first bake, then toss again to spread it around.

Feta and lemon: Crumble the feta over the fries just before serving and put lemon wedges alongside. A squeeze of lemon cuts through the salty, savoury topping.

What to serve alongside

These fries can be served as a sharing side with grilled vegetables, a salad or a simple main. Their oregano, feta and lemon flavours also pair well with other Greek-inspired dishes.

Serve them soon after baking for the best texture. If you are putting out dips, offer them on the side so the fries stay crisp.

Recipe notes & tips

• Cut the potatoes into sticks of similar thickness for more even baking.
• Dry the rinsed potatoes well before adding the oil.
• Use a large tray so the fries can sit in a single layer.
• Turn the potatoes carefully after the first 20 minutes to help them brown on more sides.
• Crumble the feta over the fries just before serving.
• Keep the lemon wedges on the side so everyone can add lemon to taste.

Variations

• Add garlic: Toss the baked fries with a little finely chopped garlic before serving.
• Use fresh oregano: Scatter chopped fresh oregano over the hot fries as a finishing touch.
• Change the cheese: Try a different crumbly cheese if feta is unavailable.
• Add chilli: Sprinkle over chilli flakes for a little heat.
• Serve with dip: Put a yoghurt-based dip on the side rather than over the fries.

Common mistakes to avoid

• Uneven cuts: Thick and thin sticks cook at different rates; aim for pieces about ¾ cm thick.
• Wet potatoes: Surface water can make the fries less crisp; pat them thoroughly dry after rinsing.
• Crowded tray: Overlapping fries can steam; spread them out or use another tray.
• Skipping the turn: Leaving the potatoes untouched can lead to uneven colour; toss them after the first bake.
• Adding feta too early: The cheese can lose its fresh texture in the oven; add it after baking.

How to store

For the best texture, serve the fries straight away. Refrigerate leftovers in a covered container for up to 3 days, then reheat in an oven or air fryer until hot and crisp; the feta may soften.

Frequently asked questions