If you put a bucket of fries in front of me, it’s basically game over. Case in point, last night we went out for a double date and ordered skinny fries AND sweet potato fries, and I ate almost all of them. I can’t be stopped. Especially when they are fun/festive fries with creative toppings like these Oregano Feta Fries!
While I’ve never actually been to the restaurant in San Francisco that inspired this creation, my 2 best friends go every single time they visit the bay area and I just creepily stalk their snapchat and have severe FOMO. They frequent Souvla, which in my mind is like Chipotle but Mediterranean style food! So imagine these fries served with rotisserie chicken! Ugh, nothing would be better!
So I did what I needed to do and whipped up a roasted chicken and then slapped some of these fries on a plate and had my own party at home! It was pretty damn near perfect. Crispy fries topped with salty feta, a squeeze of lemon juice and plenty of fresh oregano to give it a pop of freshness.
Make them, you won’t be sorry!
Oregano Feta Fries
- 3 pounds russet potatoes scrubbed clean
- 4 tablespoons distilled white vinegar
- 2 quarts canola oil
- Kosher salt
- Olive Oil for drizzle
- Fresh Lemon Wedges
- Fresh Oregano
- Crumbled Feta
- Peel and slice the potatoes into fries (not quite matchstick - and not thick wedges). Keep the potatoes in a large bowl of water while you continue to cut the remaining fries to prevent them from browning.
- After peeling and slicing potatoes, place the potatoes and vinegar in a large stock pot and add 2 quarts of water and 2 tablespoons of kosher salt. Bring to a boil over high heat. Boil for 8 minutes until the potatoes are tender, but not falling apart.
- Drain and spread the potatoes on paper towel-lined baking sheet and allow to dry for at least 10 minutes.
- Meanwhile, heat the oil in large Dutch oven to 400°F.
- Add a handful of the potatoes to oil, making sure the oil temperature does not drop lower than 350 degrees. Cook for 60-90 seconds, stirring occasionally with wire mesh spider strainer. After 60-90 seconds, remove them to another paper-towel lined baking sheet.
- Repeat with remaining potatoes, allowing oil to return to 400°F after each addition.
- Once you've fried the potatoes the first time, allow them to cool to room temperature for about 30 minutes.
- Return oil to 375°F/ high heat. Fry the potatoes a second time in batches until crisp and light golden brown, about 2-3 minutes for each batch, adjusting the heat as needed to keep a consistent temperature. Once crisp. remove the fries with a wire mesh strainer and transfer to a bowl lined with paper towels and season immediately with kosher salt give them a quick drizzle with olive oil, sprinkle on the oregano and feta and serve alongside lemon wedges.