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
- 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.
- 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.