Hand Cut Fries with Feta & Oregano (and a secret ingredient)
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
Preparation
1
Peel and cut potatoes lengthwise. Try to cut them into somewhat uniformly sized sticks to facilitate even frying.
2
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.
3
Once you take the potatoes out of the fridge and the water, pat dry them thoroughly.
4
In a deep pot (dutch oven works really well) heat the olive oil to about 375°F.
5
Fry in batches without overcrowding.
6
When you see them turn golden you may begin to remove them with a slotted spoon.
7
Place on paper napkins to absorb the excess oil.
8
Repeat the frying step once more for each batch, fry another 2-3 min, to get perfectly crisp fries.
9
Place on paper napkin again and lightly season with salt.
10
Serve in two heaps covered with grated feta cheese and oregano.
.
About
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.
Yield:
2 very generous servings
Added:
Monday, September 4, 2017 - 6:06pm
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