Hand Cut Fries with Feta & Oregano (and a secret ingredient)
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.
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.
2 very generous servings
Monday, September 4, 2017 - 6:06pm