Oregano Feta Fries

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If you put a bucket of fries in front of me, it’s basically game over. Case in point, this past weekend we went out for a double date and ordered skinny fries AND sweet potato fries, and I ate almost all of them. No shame in my game. Let’s make Oregano Feta Fries in honor of my obsession!

Oregano Feta Fries from www.whatsgabycooking.com (@whatsgabycookin)

There’s really nothing better than a perfect made french fry. Pair that with a roasted chicken and you’re in business for a truly lovely evening! Crispy fries topped with salty feta, a squeeze of lemon juice and plenty of fresh oregano to give it a pop of freshness plus a feta infused drizzle sauce that you will want on EVERYTHING. Make extra to put on top of that roasted chicken, thank me later.

Oregano Feta Fries from www.whatsgabycooking.com (@whatsgabycookin)

Make these immediately, you won’t be sorry!

Feta Fries

These Oregano laced Feta Fries with a feta yogurt sauce are the perfect side dish or snack for pretty much any meal. My personal fav is to make these and serve them alongside a roasted or rotisserie chicken!
Prep Time 15 mins
Cook Time 30 mins
Resting Time 40 mins
Total Time 1 hr 25 mins
Course Side Dish
Cuisine Mediterranean, Greek
Servings 6 servings

Ingredients
  

For the Feta Dipping Sauce

  • 1/2 cup plain greek yogurt
  • 1/4 cup Athenos Feta Cheese
  • 2 tablespoons fresh mint finely chopped
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 clove garlic grated
  • kosher salt and freshly cracked black pepper to taste

For the Fries

  • 3 pounds russet potatoes rinsed
  • 4 tablespoons distilled white vinegar
  • 2 quarts canola oil
  • kosher salt
  • olive oil for drizzle
  • fresh lemon wedges for garnish
  • fresh oregano for garnish
  • crumbled Athenos Feta Cheese for garnish

Instructions
 

For the Fries

  • Peel and slice the potatoes into home fries. 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 a paper towel-lined baking sheet and allow to dry for at least 10 minutes. Meanwhile, heat the oil in a 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 on 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.

For the Feta Dipping Sauce

  • To make the dipping sauce – combine everything in a blender and pulse until smooth. Drizzle on top.

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