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 drain on paper towels to absorb any excess oil. Toss fries in a bowl with ...
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