Feta Fries

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What’s Gaby Cooking

Total Time

1 hour and 25 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(1)

Ingredients

6 servings

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
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)

Kid-Friendly Vegetarian Dairy Intermediate ...

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Preparation

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Step 1

For the Fries

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.