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Air Fryer Feta and Oregano Fries - Crispy, Herby, and So Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 large russet potatoes (about 1.5–2 pounds), peeled if you like
  • 1.5 tablespoons olive oil
  • 1 teaspoon dried oregano, plus more to finish
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for depth)
  • 1/2 teaspoon fine sea salt, plus more to taste
  • 1/4 teaspoon black pepper
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon lemon zest
  • 1 tablespoon chopped fresh parsley or dill (optional)
  • Lemon wedges, for serving

Method
 

  1. Cut the potatoes: Slice the potatoes into even sticks, about 1/4 to 1/3 inch thick. Uniform size helps them cook evenly.
  2. Soak: Place the cut fries in a bowl of cold water for 20–30 minutes. This pulls off surface starch and helps them crisp.
  3. Dry thoroughly: Drain and pat the fries very dry with clean towels. Any excess water will steam the potatoes instead of crisping them.
  4. Season: In a large bowl, toss the fries with olive oil, oregano, garlic powder, smoked paprika (if using), salt, and black pepper until evenly coated.
  5. Preheat the air fryer: Heat your air fryer to 380°F (193°C) for 3–5 minutes. A preheated basket helps the fries start crisping immediately.
  6. Arrange and cook: Spread the fries in a single layer in the basket. Avoid overcrowding; cook in batches if needed. Air fry for 12–16 minutes, shaking the basket halfway through. Cook until the fries are golden and crisp at the edges.
  7. Add feta and zest: Transfer hot fries to a bowl. Toss gently with crumbled feta and lemon zest. The residual heat softens the feta slightly without melting it completely.
  8. Finish and serve: Sprinkle with a pinch more oregano and chopped herbs if you like. Taste and add a little extra salt if needed. Serve immediately with lemon wedges.