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

Greek-Inspired Feta Fries with Romesco Ranch

Gluten-Free, Grain-Free, Vegetarian
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Servings: 4 to 6
Author: Alex Snodgrass

Ingredients

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

Instructions

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.

Notes

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