Greek-Style Fries
Ingredients
- 1 kgPotato (peeled and cut into sticks)
- 3 tbspExtra virgin olive oil (for seasoning)
- 1 pcCitrus limon (L.) Burm. f. (juiced)
- 2 tbspOregano (dried)
- 2 pcGarlic (finely minced)
- 1 pinchFleur de sel (for seasoning)
- 150 gFeta cheese (crumbled)
Method
Golden crispy fries with a soft center, tossed with bright lemon juice and salty feta. The potato's heat releases the intense aroma of dried oregano.
- 1
Peel the potatoes and cut them into 1 cm sticks. Rinse in cold water to remove starch, then dry thoroughly in a clean cloth. The potatoes must be perfectly dry to the touch.
- 2
Heat oil to 180°C. Fry the potatoes in small batches. They are ready when the crust is golden, rigid, and makes a clinking sound against the spatula.
- 3
Drain fries on paper towels. In a large bowl, toss the hot fries with minced garlic, oregano, and lemon juice. The heat should infuse the aromatics without making the fries soggy.
- 4
Sprinkle with crumbled feta and a pinch of fleur de sel. Serve immediately while the cheese just begins to soften from the heat.
Frequently asked questions
How do you get this dish right?
- Drying is the secret: a wet potato will never get crispy.
- Add the lemon juice at the very last second to prevent the moisture from making the crust soggy.
How long does this dish keep?
Consume immediately. Fries lose their crispness as they cool and become spongy when reheated.
