7ouncefrozen potato friesor 2 large russet potatoes.
2tablespoonsextra virgin olive oilplus for cooking the fries
2tablespoonsred wine vinegaror white vinegar
1tablespoondried oregano
½cupcrumbled feta cheese
½cupchopped red onionssoak in water for 10 mins to reduce pungent taste.
½cupchopped tomatoes
¼ cupsliced black olives
2tablespoonschopped parsley
salt to taste
Instructions
Using ready-made french fries
Bake or fry the french fries until crispy.
If baking, spread the frozen fries on a baking tray in a single layer. Spray with extra virgin olive oil. Bake in a preheated oven at 400 degrees F for 18-20 minutes. Toss the fries midway through baking.
If frying, heat extra virgin olive oil in a pan. When the oil is hot, add the fries and fry until golden brown. Drain on a plate lined with paper towel or kitchen tissue.
Making fries from scratch
Scrub 2 large russet potatoes and wash them with water. Cut them into wedges. Soak the wedges in ice-cold water for 30 minutes. Drain and pat dry using a paper towel.
You can now either bake or deep-fry in a pan.
If deep-frying, heat extra virgin oil in a deep pan. Once the oil is hot, drop the wedges in and fry until golden brown. Drain on a tissue-lined plate.
If baking, preheat oven to 350 degrees F. Pour 3-4 tablespoon extra virgin olive oil on a baking tray and place the wedges in a single layer. Sprinkle salt and pepper on top and bake for 25-30 minutes until browned.
Assembling
Once the fries are ready, transfer them to a large mixing bowl and pour the extra virgin olive oil, red wine vinegar, dried oregano, and salt on top. Toss well to coat.
Transfer to the serving plate.
Top with crumbled feta cheese, chopped red onions, chopped tomatoes, sliced black olives and chopped parsley. Be quick to toss and top the fries or they will get soggy. Serve immediately.