Here is my version of Greek Feta Fries! I wanted to stay on the healthful side for this dish, so I added a variety of potatoes you may want to consider. You can use all four varieties or just one – that’s your choice. So I headed to the store and bought russets, sweet potatoes, purple potatoes and yams. Oops, a yam is a tuber.
Directions:
I washed and dried them, leaving the peel on. I sliced them 1/8″ thick. The thinner the crispier.
I used a mandolin, a slicing machine. You can cut them yourself using a sharp knife.
I dried each slice and fried these in hot oil – you can use canola or vegetable.
Add salt and pepper to them afterwards, as they drain on paper towels.
Add as much as you like of the crumbled feta.
A Quit Note: Danger! Keep the purple potatoes away from the others – separate them on the cooking sheet and fry them last.
A Healthier Version
Try baking the potatoes in an 400 degree oven until crisp!
Place them on a baking sheet in a single layer, sprinkled with a little amount of extra-virgin olive oil, salt and pepper.
Remove and add the crumbled feta.
Here are a few more recipes using potatoes!
Heirloom Tomato Salad with Potatoes and Olives
Greek Roasted Potatoes with Gremolata Sauce
Simply enjoy this new potato and feta recipe!
Mary
© 2013 – 2023, Mary Papoulias-Platis. All rights reserved.
Follow
{ 4 comments… read them below or add one }
Wow Mary, this looks amazing! I’ve recently discovered your blog and love the practicality of it. I would have never thought to make fresh potato chips with feta like this recipe shows. I happen to have some sweet potatoes on hand and will give this a go. Efxaristo!
Hello Miles!
Aren’t Feta fries a part of your life yet…well get busy and you’ll fall in love with them as all of us have.
Good Luck,
Mary
One of my favorites! Staples in our house, Potatoes and Feta!!!
You got it Bekki! Always in the pantry!