Greek Fries with Feta, Tomato and Onion

Method9 steps · about 1 hr 10 min

1. 1

   Step 1: Wash and peel the five Russet potatoes. Slice lengthwise about ½ cm thick, then cut the slices into strips. Put the strips in a large bowl and add enough soaking water to cover them.

   Uses 5 Russet potatoes, peeled and cut into strips · Enough water to cover the raw potato strips

2. 2

   Step 2: Choose one cooking route for this batch: baked potatoes, using the baking olive oil, or fried potatoes, using the optional frying vegetable oil. Skip the complete unselected route and use the shared feta topping only once.

3. 3

   Step 3: Baked route only: line a large baking tray with parchment and add the 2–3 tbsp baking olive oil. Put the tray in the oven and preheat to 200°C. Skip this and the next two baked steps if frying.

   Uses 2–3 tbsp olive oil for the baking tray, baked route only

4. 4

   Step 4: Baked route only: drain and dry the soaked potato strips thoroughly. Carefully remove the hot tray and arrange the potatoes on it. Season lightly with salt and some of the single teaspoon of dried oregano, reserving the rest for topping. Toss to coat with the tray oil, adding the separate optional extra baking oil only if needed, and spread evenly.

   Uses Soaked raw potato strips · Hot oiled baking tray · Salt to taste; use sparingly with the salty feta · Some of the 1 tsp total dried oregano; reserve the remainder · Additional olive oil only if needed to coat the baked potatoes

5. 5

   Step 5: Baked route only: bake at 200°C for 45–60 minutes, depending on strip size, until the potatoes are golden and crisp outside and tender inside. Then skip the frying steps and continue to topping.

   Baked route: cook until golden, crisp and tender · 60 minUses Oiled and seasoned raw potato strips on the hot tray

6. 6

   Step 6: Fried route only: drain and thoroughly dry the soaked potato strips. Heat enough of the frying vegetable oil for uncrowded frying until a strip sizzles steadily when added. Skip this and the next step if baking.

   Uses Soaked raw potato strips for the fried route · Vegetable oil for frying, only if choosing the fried route

7. 7

   Step 7: Fried route only: cook the dried potato strips in uncrowded batches, adjusting the heat as needed, until golden and crisp with tender centres. Drain the cooked strips. Season lightly with salt and some of the single teaspoon oregano, reserving its remainder for topping. Skip both baked preparation and baking for this route.

   Uses Dried raw strips and hot frying oil · Salt to taste; use sparingly with the salty feta · Some of the 1 tsp total dried oregano; reserve the remainder

8. 8

   Step 8: Top the cooked potatoes from the selected route with all 150 g crumbled feta, the chopped half red onion and diced tomato (1). Sprinkle with the reserved remainder of the single teaspoon oregano and the chopped parsley. Add a little juice from the half lemon to taste; no additional oregano teaspoon is needed.

   Uses Cooked potatoes from the baked route only · Cooked potatoes from the fried route only · 150 g feta cheese, crumbled · ½ red onion, chopped · 1 tomato, diced · Reserved remainder of the 1 tsp total dried oregano · Chopped parsley for garnish, as desired · A little juice from the available half lemon

9. 9

   Step 9: Serve the topped potatoes while warm, divided into six side portions.

   Uses Finished potatoes with feta, vegetables and herbs