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Oregano Feta Fries

Author: Gaby Dalkin


  • 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.