Feta Fries

Here we put a Greek spin on traditional French fries by tossing them with tangy and pleasantly salty feta cheese. If it’s available, you can swap in aged mizithra cheese instead. A whey cheese made from sheep’s or goat’s milk, mizithra has been produced on the island of Crete for thousands of years. We prepare the fries using the cold-fry method: The potato slices are placed in a pot and covered with cold oil, then brought to a boil. This cooks the fries from the inside out, producing a wonderfully creamy interior and a crisp, golden brown exterior. These fries make a great accompaniment to Greek gyros and other sandwiches as well as American burgers, of course.

Ingredients:

  • 3 to 4 medium russet potatoes, about 2 lb. (1 kg) total, unpeeled and cut into 3/8-inch (1-cm) planks
  • Vegetable oil for frying
  • Kosher salt
  • 1/2 cup (2 1/2 oz./75 g) crumbled feta or aged mizithra cheese, plus more for garnish
  • 3 Tbs. chopped fresh flat-leaf parsley, plus more for garnish

Directions:

Line a baking sheet with paper towels.

Put the potatoes in a Dutch oven and cover them completely with oil; you will need 8 to 9 cups (2 to 2.25 l) oil. Place the pot, uncovered, over high heat and bring the oil to a rolling boil, which will take about 8 minutes. Then cook the fries on high heat, undisturbed, for 15 minutes.

After the fries have cooked for 15 minutes, using a wooden spoon, carefully stir and scrape the bottom of the pot to prevent the fries from sticking. Continue to cook, stirring occasionally, until golden brown, 4 to 9 minutes more.

Using a spider strainer, transfer the fries to the prepared baking sheet and immediately season with salt. Then transfer them to a large bowl, add the cheese and parsley and toss to coat. Garnish with more cheese and parsley and serve immediately. Serves 4 to 6.

Williams Sonoma Test Kitchen