Set the oven's temperature to 425 degrees. To guarantee consistent cooking, arrange the oven racks evenly.

Cut the potatoes into fries while you wait: Use a fry cutter or watch the video. Leave the skins on when washing the potatoes. Each potato should have its ends sliced off, then the base should have a portion of the side removed. Cut a 3/8-inch slice from the potato half, put it on its side, and then cut it into numerous long strips. Place the potato half cut side down. Once more, cut all the potatoes into fries. Although the parts may be unequal, try to keep the thickness consistent. The complete directions are in the video!

Place the sliced fries in a medium dish and rinse under cold water for 10 minutes, or until the water is clear. After that, add cold water to the bowl and let stand for 10 minutes (while the oven preheats). The potatoes should then be drained and completely dried with a clean dish towel.

Fries should be seasoned by placing them in a dry bowl and tossing with olive oil, Greek seasoning, and kosher salt. Using parchment paper, line two baking pans. On the paper, arrange the fries in straight lines, spacing them apart as much as you can.

Fries should be baked for 20 minutes. After removing them from the oven, flip each fry individually. re-enter the oven (reversing the pans on top and bottom racks). Watch carefully as the baking time varies depending on the thickness of the fries and your oven. Bake an additional 8 to 10 minutes until they are crisp and golden brown. (If most of the fries appear to be soft, bake for a few more minutes.)

Season: If necessary, taste and add a few more pinches of salt.

To garnish, arrange the fries on a dish and sprinkle with the crumbled feta cheese, breaking up any bigger pieces with your fingers. Red onion and parsley, both cut finely, are added. Serve with tzatziki or lemon dill sauce, along with lemon wedges.