Greek Fries with Lemon, Oregano and Feta

By Sprig Originals ✓ · cooked up in Sprig

Crisp oven or air-fryer fries dressed the instant they come out of the heat — good olive oil, a hard squeeze of lemon, dried oregano crushed between your palms, fresh parsley and a snowfall of crumbled feta. The steam still rising off the potatoes is what pulls the herbs and cheese into every crevice, so have the bowl ready before the fries are done.

Ingredients

• 2 lb russet potatoes (about 3 large)
• 3 tbsp olive oil
• 1 tbsp cornstarch
• 1 tsp kosher salt
• 1/2 tsp garlic powder

• 2 tbsp extra-virgin olive oil
• 2 tbsp fresh lemon juice, plus wedges for serving
• 1 tsp finely grated lemon zest
• 2 tsp dried oregano, preferably Greek
• 1 clove garlic, grated on a microplane
• 4 oz feta in brine, drained and crumbled
• 1/3 cup fresh parsley leaves, roughly chopped
• 2 tbsp thinly sliced red onion or scallion
• to taste flaky sea salt
• to taste freshly ground black pepper
• 1 pinch crushed red pepper flakes (optional)

Instructions

1. Scrub the potatoes (peel them if you prefer, but the skin crisps beautifully) and cut them into batons about 1/3 inch thick and 3 to 4 inches long. Keep them as even as possible so they finish at the same time.
2. Put the cut fries in a large bowl and cover with cold water. Soak 15 minutes to rinse off surface starch, then drain and dry very thoroughly — spread on a clean kitchen towel, blot the tops, and let them air-dry a few minutes. Wet potatoes steam instead of crisping.
3. In the dry bowl, toss the fries with 3 tablespoons olive oil, the cornstarch, 1 teaspoon kosher salt and the garlic powder until every stick has a thin, chalky-looking coat.
4. OVEN METHOD: Heat the oven to 425°F with a heavy rimmed sheet pan inside. Carefully pull out the hot pan, spread the fries in a single layer with space between them (use two pans if crowded), and roast 20 minutes. Flip with a thin metal spatula and roast 12 to 18 minutes more, until deep golden and crisp at the edges.
5. AIR-FRYER METHOD: Heat the air fryer to 400°F. Cook the fries in two batches, 12 to 16 minutes per batch, shaking the basket every 5 minutes, until browned and crisp. Hold the first batch in a 200°F oven while the second cooks.
6. While the fries cook, build the dressing: in a small bowl whisk the 2 tablespoons extra-virgin olive oil, lemon juice, lemon zest, grated garlic and the oregano crushed between your palms to wake it up. Have the feta, parsley and onion measured out in separate piles.
7. The moment the fries come out, dump them into a wide warm serving bowl, pour over the dressing and toss fast with two spoons — 15 to 20 seconds, while the fries are still steaming so they drink up the lemon and oil.
8. Scatter on the crumbled feta, parsley, red onion, a good grind of black pepper, the chili flakes if using, and flaky salt to taste. Toss once, lightly, and serve immediately with lemon wedges. These are at their best within five minutes of hitting the bowl.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

South Louisiana Rice Dressing (Dirty Rice)

Dark Roux Seafood Gumbo with Quick Shrimp Stock

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem