Greek Fries
Crispy fries topped with crumbled feta cheese, oregano, and fresh lemon juice for a Mediterranean twist.
- Prep
- 10min
- Cook
- 25min
- Total
- 35min
- Serves
- 4
- Calories
- 530per serving, est.
By Time for Burgers, updated
Lemon juice and feta will make fries soggy if they sit, so the order matters. Oregano oil goes on first while the fries are still blazing hot, then the feta so it softens slightly from the heat, and the lemon juice last, just before the platter goes to the table.
Steeping dried oregano in olive oil during the 20 minutes the fries bake wakes it up and helps it spread evenly. Go easy on the salt, since feta brings plenty of its own. Lamb burgers and falafel are the natural match.
Greek Fries
Prep 10 min, cook 25 min, total 35 min. About 530 calories per serving.
timeforburgers.com/recipes/greek-fries
Serves 4.
Ingredients
Instructions
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Bake 2 lb frozen fries on a sheet at 425°F (220°C) for 20-25 minutes, or as the package directs, until golden and crispy.
While fries bake, combine 2 tbsp olive oil with 10 g oregano in a small bowl.
Transfer hot fries to a large serving platter and drizzle with oregano oil.
Immediately top with 5½ oz crumbled feta cheese while fries are still hot.
Drizzle 2 tbsp fresh lemon juice over the fries and feta.
Garnish with ½ oz fresh parsley and season with salt and black pepper.
Tips
- Give the fries the full baking time in a single layer, until well browned. They need a firm crust to stand up to the lemon juice.
- Crumble block feta by hand rather than using pre-crumbled. It's creamier and breaks into uneven chunks that cling to the fries.
- Serve on a wide platter instead of piling them in a bowl. Spread out, the bottom layer stays crisp longer.
- Grate a little lemon zest over the top along with the juice for more lemon aroma without extra liquid.
Substitutions
- Fresh oregano instead of dried: use a small handful, chopped, and scatter it over at the end instead of steeping it.
- Homemade or air-fried fries work too; toss them with the oregano oil the moment they're done.
- Dairy-free: skip the feta and scatter chopped Kalamata olives over the fries for the salty note.
Make ahead & storage
Eat these within about 10 minutes, since the lemon and feta soften the fries quickly. The oregano oil can be mixed a day ahead. Leftovers keep 3 to 4 days in the fridge and reheat on a sheet pan at 425°F (220°C), though the feta dries out.
