Ingredients
- 4-6 potatoes I use 6 yukon gold potatoes or 4 russets
- 3 tablespoon olive oil
- 1 teaspoon dried dill
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 lemon zest only
- 1 tablespoon fresh garlic minced
- ¼ cup chopped fresh parsley
- ¼ cup chopped fresh dill
- ¼ cup finely chopped red onion
- ½ cup crumbled feta cheese
Instructions
- Preheat the oven to 450 and line a large baking sheet with parchment paper.
- Slice the end off the top and bottom ends of the washed potatoes. Then slice the uneven side lengthwise of the potato. Cut the potatoes into planks and then each plank into strips that look like a French fry (see images in post). Put the fries into a bowl of cold water and empty and refill once or twice until the water isn’t cloudy anymore. Then leave the fries to soak in the water for 10 minutes.
- Remove the fries from the water and dry well with towels.
- In a separate bowl toss the dry fries with the olive oil, dried oregano, dill, garlic powder, onion powder, zest, salt and pepper. Place the potatoes in a single layer with space between each fry.
- Bake in the oven for 25 minutes. Remove from the oven and toss with the fresh garlic and spread back out to a single layer on the baking sheet and continue to bake for 10 more minutes.
- Remove the fries from the oven and immediately toss with the fresh parsley, fresh dill, red onion and feta. Place the remaining fresh herbs, red onion and feta on top of the fries and enjoy while still warm
