Greek Fries with Idaho Potatoes

  • Yield 2 servings

These greek fries are tossed in a mixture of salt, feta cheese, oregano and red wine vinegar, then topped with more feta cheese.

Idaho Potato Commission


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



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