Begin by preheating your oven to 425°F (218°C).

Rinse the russet potatoes thoroughly under cold water. Slice them lengthwise into thin, uniform strips to resemble classic French fries. You may choose to leave the skins on for added texture and flavor, or peel them for a smoother finish.

Place the sliced potatoes into a large mixing bowl and cover them with water. Let them soak for 20 minutes—this helps draw out excess starch, resulting in crispier fries. Drain the potatoes and pat them completely dry using a clean dish towel.

Once dry, return the potatoes to a clean, dry bowl. Drizzle with olive oil, sprinkle with salt and dried oregano, and toss well to ensure each fry is evenly coated with seasoning.

Spread the fries onto a large half sheet baking pan in a single layer, making sure they’re not overlapping. Bake for 35 to 40 minutes, or until the bottoms are golden and crispy. For added crunch and color, switch the oven to broil on high for an additional 2 to 3 minutes, watching carefully to prevent burning.

Carefully transfer the hot fries to a serving dish using a flat turner or spatula. Garnish generously with chopped parsley and crumbled feta cheese. Add lemon wedges on the side for a zesty squeeze, and serve with cool, creamy tzatziki sauce for dipping. Enjoy immediately while hot and crispy.