3 medium russet potatoes, skin on, cut into 1/4-inch-thick sticks
Olive or canola oil, for frying
1/4 cup crumbled feta cheese
Finely chopped fresh oregano leaves
Flaky sea salt
Fill a large bowl with water and add the potato sticks. If they rise to the surface, place a plate on top to submerge them. Leave for at least 30 minutes and up to 24 hours. If soaking longer than 2 hours, place the bowl in the refrigerator. Soaking will help remove the excess starch from the potatoes and keep them from oxidizing and browning.
In a Dutch oven, pour in enough oil to come two-thirds the way up the sides of the pot. Add a deep-fry thermometer and heat the oil to 325℉.
Drain the potatoes. Pat the potatoes thoroughly dry; get as much water off as possible since any liquid will cause the oil to sputter and spit and could be dangerous.
Working in batches, carefully add a handful of potatoes to the hot oil. Par-cook until the potatoes are very light brown, 5 to 7 minutes. Remove the potatoes with a slotted spoon, gently shake off excess oil, and let them drain on paper towels. Repeat until all of the potatoes are par-cooked.
Raise the heat of the oil to 350℉. Working in batches again, cook the par-cooked fries until golden brown, about 2 minutes per batch. Remove from the oil, shake off excess oil, and season the fries lightly with kosher salt.
Transfer the warm fries to a platter and top with feta and oregano. Drizzle with honey and sprinkle with flaky salt. Serve immediately.
Abner Ramirez and Amanda Sudano Ramirez are LA-based singer-songwriters and parents of three who love to collaborate, bond, and have fun together in the kitchen. The duo embraces the joys and challenges of cooking while juggling family life.