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Feta Fries
5 from 2 votes

Feta Fries

These Oregano laced Feta Fries with a feta yogurt sauce are the perfect side dish or snack for pretty much any meal. My personal fav is to make these and serve them alongside a roasted or rotisserie chicken!

Prep Time
15 mins
Cook Time
30 mins
Resting Time
40 mins
Total Time
1 hr 25 mins
Servings: 6 servings
Calories: 252 kcal
Course: Side Dish
Cuisine: Mediterranean, Greek

Ingredients

For the Feta Dipping Sauce
  • ½ cup yogurt plain, Greek
  • ¼ cup feta cheese ATHENOS brand
  • 2 tablespoons mint finely chopped, fresh
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons olive oil
  • 1 clove garlic grated
  • black pepper Kosher salt and freshly cracked, to taste
  • salt Kosher salt and freshly cracked, to taste
For the Fries
  • 3 pounds russet potato rinsed
  • 4 tablespoons white vinegar distilled
  • canola oil 2 quarts
  • kosher salt
  • olive oil for drizzle
  • lemon for garnish, fresh, wedges
  • oregano for garnish, fresh
  • feta cheese for garnish, crumbled, Athenos brand

Instructions

For the Fries
    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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
  1. To make the dipping sauce - combine everything in a blender and pulse until smooth. Drizzle on top.

Notes

  • The Feta sauce for this recipe is so unbelievably delicious, you might want to make a double batch and use it to drizzle on chicken or steak or fish. You can prep that part of the recipe ahead a few days and store in the fridge.
  • If you're opting to make the fries from scratch (like I did below) you want to be sure to REALLY let them dry before submerging them into the oil. When water hits oil, it will splatter so this will allow you to keep your range as clean as possible!

Nutrition Information

Calories 252kcal (13%) Carbohydrates 43g (14%) Protein 8g (16%) Fat 6g (9%) Saturated Fat 2g (10%) Polyunsaturated Fat 1g (6%) Monounsaturated Fat 4g (20%) Trans Fat 0.002g (0%) Cholesterol 6mg (2%) Sodium 102mg (4%) Potassium 990mg (21%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 100IU (2%) Vitamin C 16mg (18%) Calcium 85mg (9%) Iron 2mg (11%)

Nutrition Facts

Serving: 6 servings

Amount Per Serving

Calories 252

% Daily Value*

Calories 252kcal 13%
Carbohydrates 43g 14%
Protein 8g 16%
Fat 6g 9%
Saturated Fat 2g 10%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.002g 0%
Cholesterol 6mg 2%
Sodium 102mg 4%
Potassium 990mg 21%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 100IU 2%
Vitamin C 16mg 18%
Calcium 85mg 9%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.