Loaded Greek Feta Fries
Crispy air fryer Greek feta fries topped with fresh lemon, oregano, red onion, tomato, parsley, and crumbled feta. A flavorful Mediterranean side or snack with optional tzatziki.
Equipment
- 1 air fryer or oven alternative for baking
- 1 large bowl
- 1 chef’s knife or mandolin/french fry cutter
- 1 paper towels
Ingredients
- 4 large russet potatoes
- 2 tablespoons olive oil
- 1 tablespoon granulated garlic
- 1/2 fresh lemon
- 1 small bunch fresh parsley chopped
- 1/2 cup Greek feta crumbled
- 1/2 red onion finely chopped
- 1 small tomato diced
- 1 teaspoon dried oregano
- kosher salt and freshly ground pepper to taste
- tzatziki optional
Instructions
- Scrub the potatoes thoroughly and remove any soft spots or cuts.
- Cut potatoes into evenly sized fries using a knife, mandolin, or fry cutter.
- Soak the fries in a large bowl of cold water for 30 minutes, drain, replace with fresh cold water, and soak an additional 30 minutes to remove starch.
- Preheat the air fryer to 375°F.
- Drain and dry the fries thoroughly using paper towels.
- In a large bowl, toss fries with olive oil and granulated garlic until evenly coated.
- Arrange fries in a single layer in the air fryer basket and cook for 15 minutes.
- Remove the fries, toss them, and return to the air fryer for an additional 5 to 10 minutes until golden and crispy.
- While fries cook, prepare toppings by combining dried oregano, red onion, tomato, parsley, and crumbled feta in a bowl.
- Transfer cooked fries to a serving plate, sprinkle with oregano, then top with onion, tomato, parsley, and feta.
- Squeeze fresh lemon juice over the fries and season with salt and pepper to taste.
- Serve immediately, optionally with tzatziki on the side or drizzled on top.
Notes
- If no air fryer is available, bake fries in a single layer at 425°F on an oiled baking sheet for 35 minutes, flipping halfway.
- Soaking fries removes starch for crispier texture.
- Store leftovers in an airtight container and reheat for best taste.