Name: Greek Fries with Feta and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 pounds russet or Yukon Gold potatoes; 2–3 tablespoons olive oil; 1 tablespoon cornstarch; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 ounces crumbled feta; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped oregano; Juice of 1 lemon

Jump to Recipe·Print Recipe

These Greek-style fries with feta and fresh herbs turn ordinary potatoes into a bright, savory side that feels both comforting and celebratory. I first tested this recipe on a busy weeknight and kept tweaking the bake time until the exterior stayed crisp and the feta stayed creamy without burning. If you enjoy baked feta dishes, you’ll recognize the satisfying tang that feta brings to roasted vegetables like in this baked feta eggs with tomatoes and spinach recipe.

Why Make This Recipe

Crispy-on-the-outside and fluffy-inside fries with tangy, salty feta create an irresistible contrast.
Quick to prepare: active time is short and most work is hands-off roasting in the oven.
Versatile as a snack, side dish, or shareable appetizer for game day or weeknight dinners.
Nutritious boost from potatoes (vitamin C and potassium) with feta adding protein and calcium.
Personal insight: I love how throwing the feta on at the end keeps it creamy — it feels indulgent without deep-frying. Also, if you like feta-sweet combos, try the flavor balance in this baked pears with feta, honey, and cranberries for dessert inspiration.

Recipe Overview

Prep time: 15 minutes active (+ 30 minutes optional soaking)
Cook time: 25–35 minutes (oven) or 18–22 minutes (air fryer)
Total time: 40–60 minutes depending on soaking and oven time
Servings: 4 as a side
Difficulty: Easy
Method: Oven-roasted (or air-fried) hand-cut fries tossed with olive oil and cornstarch, roasted at high heat, then finished with crumbled feta, lemon, and fresh herbs.

My Experience Making This Recipe

I tested this recipe multiple times, adjusting cut size, soak time, and oven temperature to get consistent crispness. The biggest discovery was that a quick cornstarch dust and a very hot, well-spaced baking sheet make more difference than extra oil. I also learned to add the feta in the last 2–4 minutes so it softens without burning.

How to Make Greek Fries with Feta and Herbs

Start by cutting 2 pounds of russet or Yukon Gold potatoes into 1/2-inch fries and soak them in cold water for 30 minutes to remove surface starch. Drain and dry thoroughly, then toss with 2–3 tablespoons olive oil, 1 tablespoon cornstarch, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Spread in a single layer on a rimmed baking sheet (use parchment or a lightly oiled sheet) and roast at 425°F for 25–35 minutes, flipping once, until golden and crisp; alternatively air-fry at 400°F for 18–22 minutes shaking halfway. In the last 2–4 minutes, sprinkle 4 ounces crumbled feta, 2 tablespoons chopped fresh parsley, 1 tablespoon chopped oregano, and a squeeze of lemon, then return to the oven just to warm the cheese.

For more baked comfort recipes and inspiration for finishing touches, I often look at similar family-style dishes like Greek baked ziti with ground beef and mozzarella.

Expert Tips for Success

Soak the cut potatoes for at least 30 minutes (or overnight) to reduce starch; dry them completely to prevent steaming.
Toss fries with a tablespoon of cornstarch before oiling to give a very thin coating that crisps during roasting.
Use a heavy, rimmed baking sheet and preheat it in the oven for an extra-crisp bottom.
Spread fries in a single layer with space between pieces; overcrowding causes steaming and sogginess.
For quick cleanup and unexpected tips, I sometimes use a vinegar rinse on hands and surfaces — it’s an old kitchen trick I read about, like this fast vinegar trick.

How to Serve Greek Fries with Feta and Herbs

Serve as a side to grilled meats, kebabs, or roasted vegetables for a Mediterranean meal.
Offer dipping sauces: classic tzatziki, lemon-garlic yogurt, or a simple olive oil-herb dip are great options.
For a party platter, pile fries in a shallow bowl and scatter feta, chopped olives, and red onion; garnish with lemon wedges.
These fries also work as a base for loaded bowls — top with chickpeas, cucumber, tomato, and a drizzle of tahini.

Storage and Reheating Guide

Refrigerator: Store cooled fries in an airtight container for up to 3 days; keep feta separate if possible to avoid sogginess.
Freezing: Par-bake the fries (about 12 minutes), cool on a tray, then freeze in a single layer; transfer to freezer bags for up to 2 months. Finish baking from frozen at 425°F for 12–18 minutes.
Reheating: Re-crisp fries in a 400°F oven for 8–10 minutes or in an air fryer at 350°F for 5–7 minutes. Avoid microwaving — it will make them limp.

Recipe Variations

Dairy-free: Use a firm vegan feta or marinated tofu crumble and finish with a drizzle of olive oil and lemon.
Extra-crispy: Double-bake: roast until nearly done, cool, then roast again at 450°F for 6–8 minutes.
Herb flavor swaps: Try dill and mint for a lighter, fresher profile or za’atar and lemon zest for a Middle Eastern twist.
Loaded version: Add cooked ground lamb or chickpeas, chopped cucumber, tomato, and tzatziki for a full meal.

Nutritional Highlights

Potatoes provide potassium and vitamin C while feta contributes calcium and a bit of protein.
Watch the sodium: feta is salty, so reduce added salt if using a salty block of cheese.
Allergen info: contains dairy (feta); use vegan alternatives for lactose-free or dairy-free diets. Portion-wise, treat 1 cup (about 150–200 g) as a generous side portion.

Troubleshooting Common Issues

Soggy fries: Cause is excess moisture or overcrowding. Fix by drying potatoes well, using cornstarch, and spreading them in a single layer.
Burnt or grainy feta: If feta browns too quickly, add it during the last 2 minutes rather than at the start; bigger crumbles brown less.
Uneven browning: Cut fries uniformly (use a mandoline or knife guide) and rotate the pan halfway through baking.

Frequently Asked Questions

Q: Can I use sweet potatoes for this recipe?
A: Yes. Sweet potatoes have more moisture and sugar, so toss them with 1–2 teaspoons cornstarch, roast at 425°F but check earlier (20–25 minutes), and expect a slightly softer interior.

Q: Is soaking necessary or can I skip it?
A: Soaking (30 minutes to overnight) improves crispiness by removing surface starch. If short on time, at least rinse and pat very dry — results will be slightly less crisp.

Q: Can I make these in an air fryer and what settings should I use?
A: Absolutely. Preheat the air fryer to 400°F and cook in a single layer for 18–22 minutes, shaking every 6–8 minutes. Don’t overcrowd; cook in batches if needed.

Q: How do I prevent the fries from sticking to the baking sheet?
A: Use parchment paper lightly oiled or a silicone mat, and preheat the baking sheet. A thin coating of oil on the fries (rather than the pan) helps them release more easily.

Conclusion

For another take on feta-topped roasted dishes and inspiration for serving, see Greek Fries with Feta and Tzatziki – The Little Ferraro Kitchen.

Greek Fries with Feta and Herbs