THESE FRIES. It’s time I tell you about my vice. Fries, that is. Or chips, really. But fries are my #1 love. When they’re around, it’s game over. I love them so so so so much. I treat myself to them when I’m out at a restaurant usually, especially if they’re of the parmesan/truffle/garlic variety. I rarely make them at home, but these made me want to more often. I know that frying is intimidating for some, but it’s really so easy. If you don’t want to mess with frying, you can bake them or even use store-bought. I won’t judge.
This hummus is SO good. It’s making me question why I ever buy store-bought. It’s got the perfect balance of spicy and garlic flavor, and I peeled the chickpeas which makes it SUPER creamy. Peeling chickpeas might sound like the worst task, but I promise it’s soooo worth it.
If you’ve never cooked with harissa, it’s a Moroccan spicy pepper sauce. It works perfectly in sauces and dressings. I buy the spicy variety. (It comes in spicy and mild usually).
Ok. SO, I used the double-fry method for these. It ensures that “crispy on the outside, soft and warm on the inside” texture that we all love. It really is crucial. First, you fry them for 4-5 minutes, and then drain on paper towels. Next, you raise the temperature a bit, and fry them for an additional couple minutes. It works like a charm.
Like I said before, you can bake them at a high temp, or even bake store-bought frozen fries if you’re pressed for time. They will still taste amazing thanks to the feta, herbs, garlic, and lemon. And, the harissa hummus of course!
These would be a fun weekend project or Friday night treat with some wine and relaxing. Can you think of a better way to unwind than a huge plate of freshly fried french fries and a glass of vino? I really can’t.
See, I couldn’t wait to dig in mid-photoshoot.
Feta, Herb & Lemon Garlic Fries with Spicy Harissa Hummus
- For the FRIES:
- 3 russet potatoes, peeled and cut into 1/3'' slices, then sliced into 1/4''-1/3'' sticks
- 1 tsp. vinegar
- 2 quarts canola oil (for frying)
- 1/2 c. feta crumbles
- 1/4 tsp. lemon zest
- 1/4 tsp. garlic powder
- 2 tsp. chopped fresh oregano
- 1 T. chopped fresh flat leaf parsley
- few cracks of freshly ground black pepper
- sea salt for seasoning
- For the HUMMUS:
- 1 can chickpeas, drained and rinsed (and peeled if you have time!)
- 1/3 c. tahini
- juice of 1 lemon
- 2 cloves garlic, chopped
- 3 T. harissa
- 1/2 tsp. salt
- 1/2 c. extra virgin olive oil
- Begin by soaking the fries. Place cut fries in a large bowl of warm water with 1 tsp. of vinegar. Let soak for at least 30 minutes. The longer, the better. This draws out the starchiness and helps the fries get crispy.
While fries are soaking, make the hummus. Add chickpeas and tahini to a food processor and pulse until finely chopped. Add the lemon juice, garlic, harissa, and salt. With the motor running, stream in the olive oil and let it whirl until super creamy. Set aside. Heat a heavy stock pot fitted with a deep-fry thermometer with oil to 325℉.
- Remove potatoes from the water, and let drain between two kitchen towels to remove excess water. Make sure the potatoes are VERY dry. Add 2 handfuls of potatoes to hot oil. Par-cook until potatoes are light brown, 4-5 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack and/or paper towels. Repeat until all of the potatoes are par-cooked. If you have time, let the potatoes cool and dry off a bit at this point before you re-fry. This ensures even more crispiness.
Raise heat of oil to 350℉. Cook potatoes again, 2 handfuls at a time, until golden brown, 1-2 minutes. Remove from oil, shake off excess oil, drain on paper towels or rack, and immediately season with salt. Repeat until all potatoes are cooked.
- In a small bowl, combine the feta, lemon zest, garlic powder, oregano, parsley, and pepper. Stir and toss with the hot fries in a large bowl. Serve with the harissa hummus!
Double fry method from Guy.
I’ll be right here in this pile if you need me.