Crispy Greek Feta Fries with Lemon

Crispy Greek Fries with lemon feta and dill on a plate with tzatziki sauce.

5 from 2 votes

Our Crispy Greek Feta Fries with Lemon is an easy, budget-friendly side dish you’ll want to make again and again. Tossed with feta and herbs, these homemade fries deliver that perfect mix of crisp edges and Mediterranean freshness. They’re a great match for burgers, gyros, or grilled chicken.

Prep Time15

Cook Time20

Chill Time30

Total Time1 5

Course: Side Dish

Cuisine: Greek

Servings:

Calories: 221kcal

Author: Jami Powell

Equipment

Large bowl
Deep fryer or heavy pot
Slotted spoon
Paper towels or Wire Rack
Small Mixing bowl

Ingredients

4 large Russet potatoes cut into wedges or thick strips
½ cup feta cheese crumbled
2 tablespoons fresh dill finely chopped
2 tablespoons lemon juice plus zest
1 teaspoon kosher salt
½ teaspoon dried oregano
Peanut oil for deep frying (can substitute canola, vegetable, or avocado oil)

Instructions

Wash and scrub the Russet potatoes thoroughly. Cut them into wedges or thick strips, then pat dry with paper towels to remove excess moisture.
Soak the cut potatoes in a bowl of ice water for 30 minutes. Drain and pat completely dry before frying. This step helps remove excess starch and improves crispiness.
Pour peanut oil into a deep fryer or large heavy-bottomed pot, enough to submerge the potatoes. Heat the oil to 375°F (190°C).
Fry the potatoes in batches, avoiding overcrowding. Cook each batch for 7–10 minutes, or until golden brown and crisp. Remove with a slotted spoon and transfer to paper towels to drain. Immediately sprinkle with salt while hot.
In a small bowl, combine feta cheese, fresh dill, lemon zest, and dried oregano. Mix gently to combine.
While the fries are still hot, sprinkle the feta mixture and lemon juice over the top. Serve immediately with tzatziki sauce for dipping.

Video

Notes

Tip: For extra-crispy fries, try a double fry. Cook once at 325°F until tender, let cool, then fry again at 375°F until golden.

Storage Store leftovers in an airtight container in the refrigerator for up to three days.

Freeze Freeze fries without toppings for up to one month.

Reheat To reheat, spread them in a single layer on a baking sheet and warm in a 400°F oven or air fryer for 5–8 minutes, until hot and crisp again. Avoid microwaving, as it can make the fries soft.

Substitutions

Peanut Oil: Can be swapped for a high-smoke-point oil alternative.
Russet Potatoes: Yukon gold or any other starchy potatoes work well.

Adjustments Cooking time may need to be adjusted based on the geography of the area (high vs. low elevation), cookware (stoneware vs traditional bakeware), and outdoor temperature if grilling.

Nutrition information is only an estimate

Nutrition