Hand Cut Fries with Feta and Oregano
A popular street food and beer garden dish in Bulgaria. From fresh, hand cut fries. Fried, with sheep's milk feta grated over them and fresh oregano for a zesty herbal kick.
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Servings: 4
Calories: 538kcal
Ingredients
- 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
Instructions
- 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 covered with grated feta cheese and oregano.
Nutrition
Serving: 1grams | Calories: 538kcal | Carbohydrates: 68g | Protein: 14g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 55g | Cholesterol: 30mg | Sodium: 371mg | Fiber: 7g | Sugar: 4g
