Greek Fries with Idaho® Potatoes

George Bumbaris


Prairie Fire
Chicago, IL

Greek Fries with Idaho® Potatoes Download Hi-Res Image »
Yield: 2 servings

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  • 2 each Idaho® potatoes
  • Canola oil as needed
  • Salt as needed
  • 4 tablespoons Feta cheese
  • ¼ teaspoon Greek oregano
  • splash red wine vinegar


  1. Peel and slice potatoes into pieces about ⅛-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.