I roast potatoes until the edges go golden and the feta melts into little creamy pockets — it’s simple comfort with a bright Greek twist. This version balances crisp, well-seasoned fries with tangy feta, lemon, and fresh herbs for a snack or side I make weekly.
Why Make This Recipe
- Crispy exterior and creamy, salty feta create a satisfying contrast you won’t get with plain fries.
- Fast and flexible: ready in about 45 minutes and easy to scale for weeknight dinners or parties.
- Uses pantry staples (potatoes, olive oil, lemon, feta) and fresh herbs for big flavor without fuss.
- Works as a vegetarian main or a shareable appetizer for game day or summer grills. I love this recipe because the lemon and herbs brighten the richness of the feta so each bite stays fresh.
I often pair it with other bold flavors like a roasted beet salad for contrast, which makes it an easy combo for gatherings: roasted beet salad with citrus and feta.
Recipe Overview
- Prep time: 10–15 minutes (including cutting)
- Cook time: 25–35 minutes at 425°F (218°C)
- Total time: 40–50 minutes
- Servings: 4 as a side, 2–3 as a main or appetizer
- Difficulty: Easy
- Method: Oven-roasting (option to finish in a broiler or use an air fryer for extra crisp)
My Experience Making This Recipe
I tested this several times with Russet and Yukon Gold potatoes and settled on a medium-thick cut (about 1/2–3/4 inch) for the best crisp-to-tender ratio. I tweaked oil, salt, and a touch of cornstarch to get reliably crispy fries without deep-frying.
How to Make Greek Fries with Feta and Herbs
Toss halved or quartered potatoes in olive oil, kosher salt, pepper, 1 tablespoon cornstarch (optional for extra crunch), and a pinch of garlic powder. Roast spread in a single layer at 425°F (218°C) for 25–30 minutes, flipping once, until edges are deeply golden. In the last 5 minutes, sprinkle crumbled feta (about 4–6 oz) on top so it softens but doesn’t burn. Finish with a squeeze of lemon juice, chopped fresh oregano and parsley, and a drizzle of extra-virgin olive oil.
For inspiration on pairing feta-forward dishes, try this baked sweet potato idea that uses similar flavor profiles: easy baked sweet potatoes with spinach and feta.
Expert Tips for Success
- Dry the potatoes well: after rinsing, pat completely dry so the oil and cornstarch adhere and the fries crisp up. For a professional extra-crisp finish, let cut potatoes air-dry on the counter for 15–20 minutes.
- Use a high oven temperature (425°F / 218°C) and a heavy baking sheet to promote browning; preheat the pan if you want an extra surge of heat on contact. I recommend a rimmed sheet and parchment or a silicone mat for easy cleanup.
- Don’t crowd the pan: give fries space so hot air circulates; if needed, use two baking sheets rather than stacking fries too close together.
- Add the feta late: sprinkle 4–6 oz crumbled feta over fries for the last 3–5 minutes so it softens but doesn’t dry out. For a melty top, switch to broil for 1 minute while watching closely.
- Try finishing with lemon and fresh herbs rather than baking them — the bright acid and herbs stand up better when added after roasting. For alternative textures, gently fold in minced fresh dill or mint.
If you like bold cheese combos, this recipe pairs well with saucy mains such as a Greek-style baked ziti: Greek baked ziti with ground beef and mozzarella.
How to Serve Greek Fries with Feta and Herbs
- Serve hot with a quick tzatziki or garlic-yogurt dip for dipping or drizzling.
- Make them part of a mezze platter with olives, grilled halloumi, and warm pita for entertaining.
- Top with a fried egg and extra herbs for a casual brunch or a hearty vegetarian main.
- For a lighter plate, add a crisp citrus-feta salad alongside to balance the richness — a pairing I often use when serving these as a weeknight meal: feta and cranberry chickpeas with lemon vinaigrette.
Storage and Reheating Guide
- Refrigeration: Store cooled fries in an airtight container for 3–4 days. Place a paper towel under the lid to absorb excess moisture.
- Freezing: For best quality freeze par-cooked fries (par-roast 12–15 minutes at 425°F, cool, flash-freeze in a single layer, then bag) for up to 1 month. Finish roasting from frozen at 425°F for 12–18 minutes.
- Reheating: Re-crisp in a 400°F (205°C) oven for 8–12 minutes or in an air fryer at 380°F (193°C) for 4–6 minutes. Avoid microwaving — it makes fries soggy. Add fresh feta and herbs after reheating.
Recipe Variations
- Gluten-free: This recipe is naturally gluten-free; just verify your feta and spices don’t contain additives with gluten.
- Dairy-free / vegan: Use a firm vegan feta (crumbled) and finish with a splash of lemon for tang; nutritional yeast sprinkled at the end adds savory depth.
- Spiced Greek: Add 1 tsp smoked paprika and 1/2 tsp ground cumin to the oil for a smoky layer that pairs well with oregano.
- Air-fryer method: Toss fries with 1–2 tbsp oil, air-fry at 400°F (204°C) for 12–18 minutes shaking halfway, then add feta for the final 1–2 minutes.
If you want contrasting textures and a vibrant salad to serve alongside, try adding a roasted beet salad to the menu: roasted beet salad with citrus and feta.
Nutritional Highlights
- Potatoes provide potassium and vitamin C; using olive oil adds heart-healthy monounsaturated fats.
- Feta contributes calcium and protein but is relatively high in sodium, so adjust salt accordingly.
- Allergen info: contains dairy (feta). Use vegan feta for dairy-free diets. One serving (about 1/4 of recipe) is a moderate portion; adjust if serving as a main.
Troubleshooting Common Issues
- Soggy fries: Often from moisture. Dry potatoes thoroughly, use cornstarch (1 tbsp per 1.5 lb potatoes) if desired, and roast at 425°F on a preheated sheet.
- Burnt feta: Feta burns quickly; add it in the last 3–5 minutes or crumble it on after baking.
- Uneven browning: Cut fries uniform in size and rotate the pan halfway through. For small ovens, bake on the center rack for most even heat.
Frequently Asked Questions
Q: Can I make these in an air fryer and how should I adjust time and temperature?
A: Yes. Air-fry at 400°F (204°C) for 12–18 minutes, shaking or tossing every 5 minutes for even color. Add crumbled feta for the final 1–2 minutes so it warms without burning.
Q: Is it better to par-boil the potatoes first?
A: Par-boiling (4–5 minutes) can help interior tenderness and extra-crispy edges if you rough up the surface before roasting. It’s an optional step — drying well and using high heat will also produce great results.
Q: Can I use frozen fries or sweet potatoes instead?
A: Frozen fries are convenient; roast straight from frozen but reduce oil and watch timing as they may cook faster. For sweet potatoes, lower oven to 400°F (205°C) and bake 20–25 minutes because they cook faster and can brown too quickly.
Q: How much feta should I use and can I substitute it with another cheese?
A: Use 4–6 oz (115–170 g) crumbled feta for balanced salt and creaminess. Substitute with goat cheese for creaminess or halloumi for a grill-friendly, chewy contrast — add halloumi in thicker slices and grill or pan-sear separately.
Conclusion
If you want another reference version with tzatziki to compare techniques and presentation, I recommend this flavorful take from a trusted source: The Little Ferraro Kitchen’s Greek Fries with Feta and Tzatziki.
Greek Fries with Feta and Herbs
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Crispy roasted potatoes with creamy feta, lemon, and fresh herbs, perfect as a vegetarian main or a shareable appetizer.
Ingredients
- 4 large Russet or Yukon Gold potatoes
- 3 tablespoons olive oil
- 1 tablespoon kosher salt
- ½ teaspoon black pepper
- 1 tablespoon cornstarch (optional)
- 1 pinch garlic powder
- 4–6 oz crumbled feta cheese
- Juice of 1 lemon
- Chopped fresh oregano
- Chopped fresh parsley
- Extra-virgin olive oil for drizzling
Instructions
- Preheat the oven to 425°F (218°C).
- Wash and cut the potatoes into halves or quarters, about ½–¾ inch thick.
- Toss the potatoes in a bowl with olive oil, salt, pepper, cornstarch, and garlic powder until well coated.
- Spread the potatoes in a single layer on a baking sheet lined with parchment paper.
- Roast for 25–30 minutes, flipping once, until edges are golden brown.
- In the last 5 minutes of cooking, sprinkle crumbled feta on top of the potatoes.
- Remove from the oven and finish with lemon juice, fresh oregano, parsley, and a drizzle of olive oil before serving.
Notes
For extra crispness, let cut potatoes air-dry for 15–20 minutes before roasting.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Oven-roasting
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 30mg