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 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.

Photograph: Idaho Potato Commission