Greek Fries with Idaho Potatoes

Idaho Potato Commission
  • Yield: 2 servings


2-- Idaho potatoes
1/2teaspoon salt
4tablespoons Feta cheese
1/4teaspoon Greek oregano
1/4teaspoon red wine vinegar



  1. Peel and slice potatoes into pieces about 1/8-inch thick. Fry potatoes in canola oil in a large skillet until light golden brown on both sides. Remove fries from pan and drain on paper towels to absorb any excess oil.
  2. Toss fries in a bowl with salt, feta, oregano and red wine vinegar until well-coated. Transfer fries to serving bowl and top with feta pieces remaining in bowl. Serve immediately.
George Bumbaris and Sarah Stegner, Chefs-Owners, Prairie Grass Café, Northbrook, IL