¼ cup extra virgin olive oil
2 garlic cloves, minced or grated
3 Tbsp chopped fresh oregano, or 2 Tbsp dried
½ tsp cayenne pepper, optional but gives a great little kick!
Kosher salt and black pepper
4 medium russet potatoes, cut into ¼-inch-thick matchsticks
½ cup crumbled feta cheese, preferably Little Qualicum’s Sunshine Feta
Preheat oven to 425 degrees.
In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste. Place the potato matchsticks in a large bowl and pour over half the garlic mixture. Gently toss to coat. Divide the fries between two parchment-lined baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees, and bake for 15 to 20 minutes more or until browned in spots. Remove from the oven and toss with the remaining garlic mix and the feta.
Recipe and photo from Half Baked Harvest.