When you parboil potatoes before baking them, the result is a french fry that is crispy on the outside and creamy on the inside. A sprinkle of feta, oregano and lemon zest tops these mouthwatering spuds.
8 cups water
1 tablespoon cider vinegar
½ teaspoon salt
1 ½ pounds russet potatoes, scrubbed
2 ½ tablespoons extra-virgin olive oil
¼ cup crumbled feta cheese
1 tablespoon finely chopped fresh oregano
1 teaspoon lemon zest
Place a large rimmed baking sheet in the oven; preheat to 425°F. Combine water, vinegar and salt in a large pot and bring to a boil over high heat.
Cut potatoes into 1/2-inch-thick sticks. Add to the pot, reduce heat to medium and cook until just starting to become tender, about 8 minutes.
Carefully remove the potatoes with a slotted spoon and transfer to a clean kitchen towel. Gently pat dry.
Transfer to a large bowl and toss with oil. Carefully spread the potatoes in a single layer on the hot baking sheet. Bake, flipping once, until golden and crispy, 30 to 40 minutes.
Meanwhile, stir feta, oregano and lemon zest together in a small bowl. Serve the fries sprinkled with the feta mixture.
Serving Size: about 1 cupPer Serving: 236 calories; protein 5g; carbohydrates 31g; dietary fiber 2g; sugars 2g; fat 11g; saturated fat 3g; mono fat 7g; poly fat 1g; cholesterol 8mg; vitamin a iu 62IU
vitamin c 11mg; vitamin d iu 3IU; vitamin e iu 2IU; folate 27mg; vitamin k 8mg; sodium 400mg; calcium 88mg; iron 2mg; magnesium 47mg; phosphorus 126mg; potassium 726mg; omega 6 fatty acid 1g; niacin equivalents 2mg.