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These Greek-Inspired Feta Fries with Romesco Ranch are seriously out of this world. Cripsy oven-baked fries are topped with herbs, feta, and lemon zest then paired with a delicious romesco ranch you are going to want to serve with everything.

Platter lined with parchment paper filled with Greek-inspired Feta Fries with side bowl of Romesco Ranch.

If you’re lucky enough to have a local, family-owned Greek spot near you, you’ve probably had some variation of feta fries. They’re typically a golden, crispy waffle, or steak fry topped with sea salt, lots of herbs, and crumbled feta. Absolutely divine! This at-home version hits all of the same notes, crispy, tossed with loads of garlic and herbs and served with a Greek spin on an American classic: fry sauce. These would also be perfectly paired with my Greek-Inspired Grilled Lamb Burgers!

Ingredients: for the fries

Don’t let the ingredient list scare you! A lot of the items are dried spices I know you already have in your pantry.

Ingredients for Greek-inspired Feta Fries with Romesco Ranch layed out on light blue background.
  • Large Russet Potatoes
  • Avocado Oil
  • Salt and Pepper
  • Dried Oregano
  • Garlic Powder
  • Paprika
  • Feta
  • Garlic
  • Lemon Zest
  • Fresh Dill and Fresh Parsley


step one: soak the fries

To start this recipe, soak your cut potatoes in cold water for 30 minutes. This allows some of the starch to release and leads to a crispier fry.

Bowl of water filled with cut potatoes.

step two: season and bake fries

Once fries are dried, drizzle with oil and season. Then divide onto two sheet pans so the fries are. in a single layer and can bake evenly! After about 40 minutes, add the feta ontop of the fries and bake until the feta begins to melt. After the second bake, transfer the fries to one sheet pan and toss with the herbs and additional ingredients!

Seasoned baked fries on a sheet pan.
Baked fries in two rows topped with crumbled feta on a sheet pan.
Close up of fries on sheet pan with garlic and herbs.

step three: While the fries bake, make the romesco ranch

While the fries are baking, make the romesco ranch! I use a food processor or high-powered blender to make sure the sauce is nice and smooth. Store this in the fridge until ready to serve!

Ingredients for romesco ranch before being blended.
Bowl filled with with Romesco Ranch.

Step four: serve and enjoy!

Serve the fries on a large platter with a small bowl of the romesco ranch and dig in!

Platter lined with parchment paper filled with Greek-inspired Feta Fries with side bowl of Romesco Ranch.

recipe faqs:

Do I have to soak the fries?

Yes! Make sure to not skip the step of soaking the fries before roasting, or they will not get as crisp.

Can I make the romesco ranch in advance?

The romesco ranch can be stored in an airtight container in the fridge for 2 to 3 days.

For More Recipes:

greek-inspired grilled lamb burgers

greek-inspired chicken wings with feta dipping sauce

greek-style potatoes

Whether enjoying these Greek-Inspired Feta Fries as an appetizer or a side dish, I know you are going to love these! Comment below once you make these!

Single fry being dipped into small bowl of Romesco Ranch.
5 from 1 vote

Greek-Inspired Feta Fries with Romesco Ranch

Gluten-Free, Grain-Free, Vegetarian
Prep: 15 minutes
Cook: 45 minutes
Total: 1 hour
Servings: 4 to 6


For the Fries:

  • 3 large russet potatoes about 2 pounds
  • 2 tablespoons avocado oil
  • 1 ½ teaspoons kosher salt
  • 1 ½ teaspoons dried oregano
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • ½ teaspoon freshly ground black pepper
  • 4 oz. feta drained and crumbled
  • 3 cloves garlic minced
  • 2 teaspoons lemon zest
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh parsley

For the Romesco Ranch:

  • 3 cloves garlic peeled
  • 1 small shallot minced
  • 1 cup homemade mayo (sub store-bought avocado oil mayo)
  • ½ cup whole milk Greek yogurt
  • 1 roasted red bell pepper drained and roughly chipped
  • 2 tablespoons tomato paste
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice about ½ a lemon
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dried oregano
  • 1 teaspoon dried onion powder
  • 1 teaspoon paprika
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ¼ cup chopped fresh dill
  • ¼ cup chopped fresh chives


Make the Fries:

  • Rinse and scrub your potatoes. Slice into even, thin fries, about ⅓” thick. Transfer the fries to a large bowl and fill with cold water. Allow the fries to soak for about 30 minutes, until the water is no longer clear. This is the extra starch released from the potatoes. Drain and dry the fries very, very well.
  • Preheat the oven to 425℉. Line two baking sheets with parchment paper. Transfer the fries to one of the baking sheets and toss with olive oil, salt, dried oregano, garlic powder, paprika, and black pepper. Transfer half of the fries to the other prepared tray, and spread each tray out evenly in a thin layer so that no fries overlap.
  • Transfer both trays to the oven and roast until golden and crisp, about 40 minutes total, rotating the trays halfway through. After 40 minutes, remove both trays from the oven and sprinkle each with feta. Transfer back to the oven and bake for an additional 5 minutes until the feta has just started to melt and the fries are crisp.
  • Immediately after removing from the oven, carefully transfer one of the sheets of fries to the other so that all of the fries are on one tray. Add the fresh garlic and lemon zest, tossing to combine. The heat from the tray will gently cook the garlic. Toss in the parsley and dill and transfer to a platter.

Meanwhile, Make the Romesco Ranch:

  • In a food processor or high-speed blender, add in the garlic, shallot, mayo, Greek yogurt, roasted red pepper, tomato paste, lemon zest, lemon juice, red wine vinegar, dried oregano, onion powder, smoked paprika, salt, pepper, and dill. Blend on medium, scraping down the sides intermittently, until the sauce is smooth and creamy and all of the garlic is evenly incorporated.
  • Once blended, transfer to a jar or airtight container and stir in the chopped chives. Transfer to the fridge until ready to serve.

To Serve:

  • Serve the fries on a platter with the Romesco Ranch on the side.


Romesco Ranch Storage: Store this in an airtight container in the fridge for 2 to 3 days.

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Servings: 4 to 6

Welcome! I’m Alex.

I’m a food lover sharing healthy, simple, delicious, recipes from my kitchen to yours. Here you’ll find lots of Whole30, lots of healthy, and a little indulgence here and there because…it’s all about balance y’all!

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Recipe Rating

1 Comment

  1. 5 stars
    Wow! Followed this exactly as written and it turned out literally amazing!! Already can’t wait to heat up leftovers in the air-fryer tomorrow! The recipe made a lot of romesco ranch so I’ll be using it for dipping veggies the next few days too! Very happy about that.