Go Back
–+ servings
Print

Feta, Herb & Lemon Garlic Fries with Spicy Harissa Hummus

Course Appetizer, Side
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 2 -4
Author Molly (Spices in My DNA)

Ingredients

  • 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

Instructions

  1. 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.

  2. 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℉.

  3. 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.

  4. 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.

  5. 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!