Hand cut fries layered with feta cheese, fresh oregano and a side of Greek dressing.

Wash and peel the Russet potatoes. Cut them into even-sized sticks, about 1/4 inch thick.

Cut the Potatoes

Place the cut fries in a large bowl of cold water and let them soak for at least 30 minutes to remove excess starch.

Soak the Fries

Drain the fries and pat them dry with paper towels to remove excess moisture.

In a large pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Fry the potatoes in batches for about 5-7 minutes or until they are golden brown and crispy. Remove with a slotted spoon and drain on paper towels.

Sprinkle the hot fries with salt immediately after frying.

Once the fries are cooked and seasoned, layer the crumbled feta cheese evenly over the hot fries.

Sprinkle the chopped fresh oregano over the fries and feta to enhance the flavor.

In a bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, dried oregano, salt, and black pepper until well combined.

Taste the dressing and adjust seasoning if necessary, adding more salt or pepper to taste.

Serve the Greek fries hot, drizzled with the Greek dressing and extra on the side for dipping.