Greek Fries with Idaho® Potatoes


  • 2 each Idaho® potatoes
  • Canola oil as needed
  • Salt as needed
  • 4 tablespoons Feta cheese
  • 1/4 teaspoon Greek oregano
  • splash 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.
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Yield: 2 servings

George Bumbaris
Prairie Grass Cafe
Northbrook, IL

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