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Oregano Feta Fries

Are you looking for a delicious, easy-to-make side the whole family will love? Our recipe for feta fries is the perfect solution and goes well with my favorite greek salad! It’s a great twist on traditional French fries that adds an extra boost of flavor and fun. 


For the Feta Dipping Sauce

  • ½ cup plain greek yogurt
  • ¼ cup Feta Cheese
  • 2 tablespoons fresh mint finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic grated
  • kosher salt and freshly cracked black pepper to taste

For the Fries

  • 3 pounds russet potatoes rinsed
  • 4 tablespoons distilled white vinegar
  • 2 quarts canola oil
  • 1 tablespoon  Dalkin&Co's Lemon Pepper Seasoning
  • olive oil for drizzle
  • fresh lemon wedges for garnish
  • fresh oregano for garnish
  • crumbled Feta Cheese for garnish


For the Fries

  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 Dalkin&Co's Lemon Pepper Seasoning and 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.


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!


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