Photo: Idaho Potato Commission

Yield: 2 servings

2 russet potatoes
as needed, canola oil
to taste, 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 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.