Recipes

Greek Fries

From: Chefs/co-owners George Bumbaris and Sarah Stegner, Prairie Fire, Chicago. Yield: 2 servings.

2 russet potatoes
as needed, canola oil
as needed, salt
4 Tbsp. feta cheese
¼ tsp. Greek oregano
splash of red wine vinegar

Peel and slice potatoes into pieces about 1⁄8” thick. Fry potatoes in canola oil in a large skillet until light golden brown on both sides. Remove fries from pan and

Register to view the full article

Register to view this article

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish