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Greek Fries with Idaho® Potatoes
Recipe courtesy of George Bumbaris and Sarah Stegner, Chefs-Owners, Prairie Fire, Chicago, IL
Yield: 2 servings
Ingredients
- 2 each Idaho® potatoes
- Canola oil as needed
- Salt as needed
- 4 TBS Feta cheese
- 1/4 tsp Greek oregano
- splash Red wine vinegar
Directions
- 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.
- 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.
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