Mediterranean Fries Recipe

Prep potatoes

Wash and scrub the potatoes. Cut into 1/4- to 1/2-inch fries (matchstick or thicker, per preference). Soak cut fries in cold water for at least 30 minutes (or up to 2 hours) to remove excess starch.

After soaking, drain the potatoes and pat very dry with a clean kitchen towel or paper towels. Dry fries crisp better.

Toss the dried fries in a large bowl with 1 tablespoon olive oil, cornstarch, sea salt, black pepper and smoked paprika until evenly coated.

Arrange fries in a single layer on a parchment-lined baking sheet (use two sheets if needed). Drizzle remaining 1 tablespoon olive oil over fries or spray lightly with oil.

Bake in a preheated oven at 220°C (425°F) for 20–25 minutes, flipping once halfway, until edges are golden and crisp. For extra crispness, broil 1–2 minutes at the end while watching closely.

While fries bake, whisk together extra-virgin olive oil, red wine vinegar, fresh lemon juice, Dijon mustard, dried oregano, minced garlic, salt, black pepper and honey (if using) in a small bowl or jar. Taste and adjust seasoning. The dressing should be bright and slightly tangy.

If possible, let dressing sit 10 minutes for flavors to meld; whisk again before using.

Thinly slice the red onion into half-moons. Sprinkle a pinch of salt over the onion and let sit 5 minutes, then squeeze and drain any excess liquid (this mellows raw onion sharpness).

Dice the roma tomatoes into 1/4-inch pieces and pat lightly to remove extra moisture.

When fries are done, transfer to a large serving platter or individual plates. Immediately scatter the prepared onion, diced tomatoes and halved Kalamata olives evenly over the fries.

Drizzle 2–3 tablespoons of the Greek dressing evenly over the topped fries (reserve any extra dressing for serving).

Crumble feta cheese over the fries and finish with chopped fresh parsley and lemon zest for brightness.

Serve warm with extra dressing or lemon wedges on the side.