Greek Fries With Feta

4.75 from 8 votes

Crispy Greek oregano fries topped with feta cheese and served with lemon. Delicious and healthier, as they are baked in the oven!

Cook Time35

Course: Side Dish

Cuisine: Greek, International

Keyword: feta, Oven baked, potatoes

Servings:

Calories: 302kcal

800 grams / 1.7 pound (3 medium/large) Russet, Yukon Gold, or Maris Pipers potatoes
3 tablespoons olive oil
1 ½ teaspoons dried oregano
⅔ teaspoon table salt

Peel the potatoes or leave the skins on if you prefer.
Cut the potatoes into ¾ cm thick ( ¼ inch) sticks. Place them in a cooking pot and coat them with 1,5 of hot boiling water. Put the lid on and let them soak and soften for about 30 minutes.
Preheat oven to 200°C / 400°F.
Transfer potatoes to a strainer and give them a good rinse.
Let them drain for a few minutes and then transfer on paper towels or a clean tea towel. Pat them dry.
Cover a baking tray or baking sheet with a piece of parchment paper. Toss the potatoes on top.
Drizzle potatoes with olive oil and sprinkle with the oregano. Toss and mix well. Lay them evenly making sure they're not stacked on top of each other.
Bake for about 20 minutes. Take them out of the oven and raise the oven's temperature to 220°C / 430°F.
Season the potatoes with salt. Flip and toss the potatoes to help salt spread everywhere. Again lay the potatoes evenly and place them back in the oven.
Bake for another 10-15 minutes or until crisped and colored to your liking.
To keep really crispy allow the potatoes to sit on the tray for 2-3 minutes after getting them out of the oven. Then transfer to a plate and serve topped with feta cheese and or any other of the topping mentioned in the text above.