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
Servings: 2 heaping servings
- 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.