Steve & I are regulars at Athenian Room in Chicago. We love their Greek "wet" fries. Greeks enjoy fried potatoes as a meze, side dish, or as a main dish for a light meal. Steve has been in China and I wanted to make him my twist on his favorite dish at Athenian Room: Athenian Kalamata Chicken with Fries. So, let's start with how to make the crisp & delightful wet fries.
8-10 baby Yukon gold potatoes
(that's what I had on hand, feel free to use your favorite potato variety)
1/4 cup of red wine vinegar
2 teaspoons Greek Seasoning (I used Cavender's)
2 teaspoons dried Greek Oregano
1 teaspoons of sea salt
Olive Oil for frying
Wash and dry the potatoes. Slice the potatoes into thin rounds about 1/8 inch thick. Season lightly or sprinkle the potatoes with some Greek seasoning and salt.
In a deep frying pan, heat 1 1/2- 2 inches of oil over high heat before adding the potatoes. Fry for about 5-7 minutes or until golden brown. Stirring occasionally so they brown evenly and don't stick together. Remove with a slotted spoon or drain in a strainer/colander. I like to drain my potatoes on a paper towel lined over a cookie cooling rack.
In a bowl, mix together the Cavender's Greek Seasoning, oregano and red wine vinegar in a bowl. Add the potatoes and toss. If needed add more red wine vinegar and seasoning to your preference. Serve & Enjoy!