Are you looking for a delicious, easy-to-make side the whole family will love? Our recipe for feta fries is the perfect solution! It’s a great twist on traditional French fries that adds an extra boost of flavor and fun. We’ll not only guide you through cooking this tasty dish, but also provide tips to make sure it truly is comfort food everyone at your table will enjoy. So gather up those ingredients and let’s get cooking!
If you put a bucket of fries in front of me, it’s basically game over. Case in point, this past weekend we went out for a double date and ordered skinny fries AND sweet potato fries, and I ate almost all of them. No shame in my game. Let’s make Oregano Feta Fries in honor of my obsession!
There’s really nothing better than a perfect made french fry. Pair that with a roasted chicken and you’re in business for a truly lovely evening! Crispy fries topped with salty feta, a squeeze of lemon juice and plenty of fresh oregano to give it a pop of freshness plus a feta infused drizzle sauce that you will want on EVERYTHING. Make extra to put on top of that roasted chicken, thank me later.
Make these immediately, you won’t be sorry!
What you’ll need:
Feta Fries
Ingredients
For the Feta Dipping Sauce
- 1/2 cup plain greek yogurt
- 1/4 cup Athenos Feta Cheese
- 2 tablespoons fresh mint finely chopped
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 clove garlic grated
- kosher salt and freshly cracked black pepper to taste
For the Fries
- 3 pounds russet potatoes rinsed
- 4 tablespoons distilled white vinegar
- 2 quarts canola oil
- kosher salt
- olive oil for drizzle
- fresh lemon wedges for garnish
- fresh oregano for garnish
- crumbled Athenos Feta Cheese for garnish
Instructions
For the Fries
- Peel and slice the potatoes into home fries. Keep the potatoes in a large bowl of water while you continue to cut the remaining fries to prevent them from browning. After peeling and slicing potatoes, place the potatoes and vinegar in a large stock pot and add 2 quarts of water and 2 tablespoons of kosher salt. Bring to a boil over high heat. Boil for 8 minutes until the potatoes are tender, but not falling apart.
- Drain and spread the potatoes on a paper towel-lined baking sheet and allow to dry for at least 10 minutes. Meanwhile, heat the oil in a large Dutch oven to 400°F.
- Add a handful of the potatoes to oil, making sure the oil temperature does not drop lower than 350 degrees. Cook for 60-90 seconds, stirring occasionally with wire mesh spider strainer. After 60-90 seconds, remove them to another paper-towel lined baking sheet. Repeat with remaining potatoes, allowing oil to return to 400°F after each addition. Once you've fried the potatoes the first time, allow them to cool to room temperature for about 30 minutes.
- Return oil to 375°F on high heat. Fry the potatoes a second time in batches until crisp and light golden brown, about 2-3 minutes for each batch, adjusting the heat as needed to keep a consistent temperature. Once crisp. Remove the fries with a wire mesh strainer and transfer to a bowl lined with paper towels and season immediately with kosher salt. Give them a quick drizzle with olive oil, sprinkle on the oregano and feta and serve alongside lemon wedges.
For the Feta Dipping Sauce
- To make the dipping sauce – combine everything in a blender and pulse until smooth. Drizzle on top.
Notes
Nutrition Information
Photography by Matt Armendariz / Food Styling by Adam Pearson
I think I could eat these on their own. A fresh combination of flavors!
These fries look so addicting!
Oh my goodness I could eat the whole plate! Gorgeous!!
I would not be able to stop eating these!!
Addictive!!! They look so good!!
I would eat the whole plate all by myself! Loving the flavors!