Skinny Greek Feta Fries with Roasted Garlic Saffron Aioli


  • 4 russet potatoes, cut into 1/4 inch wide strips
  • 1/4 cup olive oil
  • 4-6 cloves roasted garlic, mashed (see note)
  • 1 teaspoon fresh oregano
  • 1 teaspoon fresh basil + more for serving
  • pinch of cayenne pepper
  • salt and pepper to taste
  • 6 ounces feta cheese crumbled
  • fresh parsley for garnish

Roasted Garlic Saffron Aioli

  • 1/2 cup olive oil-based mayo
  • 1 tablespoon dijon mustard
  • 4-6 cloves roasted garlic (see note)
  • heavy pinch of saffron
  • 1-2 tablespoons lemon juice
  • salt and pepper to taste


  1. Preheat oven to 425 degrees F.
  2. Place cut potatoes in a large bowl and drizzle with oil. Add the roasted garlic, oregano, basil, cayenne, salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread the fries among two baking sheets in one even layer. Bake for 15-20 minutes, then turn the oven down to 400 degrees F and flip and bake for 15-20 minutes more.
  3. Remove from the oven and toss with fresh basil, parsley and feta cheese. Serve with the aioli (recipe below).


  1. In a blender or food processor, combine the mayo, dijon mustard, roasted garlic, saffron, lemon juice and a pinch of salt + pepper. Blend until smooth. Taste and adjust the seasonings to your liking. Serve alongside the fries for dipping.

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