|Menu Part||Appetizer/Small Plate|
Source: Recipe and photo courtesy of Idaho Potato Commission
French fries make a tempting bar bite or midafternoon snack, especially when they’re cooked from scratch. To dress them up a bit, Chef Bumbaris cuts the potatoes thinner than usual and combines the crispy fries with feta cheese and oregano.
2 large potatoes
4 tbsp. feta cheese
1/4 tsp. Greek oregano
Splash red wine vinegar
Salt, to taste
- Peel and slice potatoes into pieces about 1/8-in. thick. Heat 1 in. canola oil in large skillet.
- Fry potatoes in hot oil until golden brown on both sides. Remove fries from pan and drain on paper towels to absorb excess oil.
- In large bowl, combine feta, oregano, wine vinegar and salt; add hot fries and toss until well coated.
- To serve, transfer fries to serving dish and top with feta pieces remaining in bowl.