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Hand cut fries with feta cheese and oregano. #handcutfries
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5 from 6 votes

Hand Cut Fries with Feta and Oregano

From fresh, hand cut fries. Actually fried. In olive oil. With sheep's milk feta grated over them and fresh oregano for a zesty herbal kick. Pair with beer. Lots of it.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Cuisine: Beer snack/Meze/Appetizer/Side
Servings: 2 heaping servings
Author: Milena www.craftbeering.com


  • 4 large Idaho Russet potatoes recommended
  • 4 oz chunk of feta cheese sheep's milk, Bulgarian in brine if you can find it
  • 4 cups of olive oil for frying you can save the used oil for a second, even third use
  • splash of vinegar
  • bunch of fresh oregano
  • pinch of salt


  • Peel and cut potatoes lengthwise. Try to cut them into somewhat uniformly sized sticks to facilitate even frying.
  • Place the cut potatoes into a large bowl and top with water and a splash of vinegar (will prevent them from browning and make them crispier). Place in fridge for 30 minutes at least and up to 4 hours.
  • Once you take the potatoes out of the fridge and the water, pat dry them thoroughly.
  • In a deep pot (dutch oven works really well) heat the olive oil to about 375°F.
  • Fry in batches without overcrowding.
  • When you see them turn golden you may begin to remove them with a slotted spoon.
  • Place on paper napkins to absorb the excess oil.
  • Repeat the frying step once more for each batch, fry another 2-3 min, to get perfectly crisp fries.
  • Place on paper napkin again and lightly season with salt.
  • Serve in two heaps covered with grated feta cheese and oregano.