Ingredients
- 3 large russet potatoes cut into wedges or strips
- 3 tablespoons olive oil
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried thyme
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lemon zest optional
- 1/4 cup fresh parsley chopped
- 1/4 cup fresh dill chopped
- Crumbled feta cheese (for garnish)
Instructions
- Preheat the oven to 400°F. Prepare a large baking sheet with nonstick spray or parchment paper for easier cleanup.
- Soak the potato wedges or strips in hot water for 10-30 minutes to remove excess starch, which helps achieve crispiness. Drain and thoroughly dry the potatoes with a paper towel.
- In a bowl, toss the dried potatoes with olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper until evenly coated.
- Arrange the potatoes in a single layer on the baking sheet, ensuring they do not touch to allow for even crisping.
- Bake for 30-45 minutes, depending on the size of your fries, flipping halfway through to ensure even browning.
- Once baked to a golden crisp, remove from the oven and sprinkle with lemon zest, parsley, and dill. Top with crumbled feta cheese and serve immediately.